Demuths Cookery School:
Crumbs
Demuths Cookery School:
Rachel Demuth & Jo Ingleby
Demuths Cookery School:
Paella Vegetables
Demuths Cookery School:
Serving Paella with Samphire
Demuths Cookery School:
Sumac Haloumi & Courgette Pita
Demuths Cookery School:
Jo with Paella ready to serve
Demuths Cookery School:
Jo slicing Basil Focaccia
Demuths Cookery School:
networking
Demuths Cookery School:
Andy from Fussels & Nigel Lloyd
Demuths Cookery School:
Bod Griffith from Vale House Kitchen, Laura Rowe & Sophie Rae from Crumbs
Demuths Cookery School:
Jane Hans from Experience Bath & Fergus Rougier
Demuths Cookery School:
Chris Westgate from heavenly Hedgerows & Nick Brooks-Sykes
Demuths Cookery School:
Stephanie Anderson from In a Pickle with Laura Rowe
Demuths Cookery School:
Kevin Serle from KPS Soups & Alison Belshaw from the Community Farm
Demuths Cookery School:
Vivien Lloyd, Chris Westgate & Alison Belshaw
Demuths Cookery School:
Mary Longford from Absolutely Preserves & Caroline Santos from Mette creates
Demuths Cookery School:
Tabatha Bell & Claire Packer from san Francisco Fudge Factory
Demuths Cookery School:
Kaite Loomes from Kubla Brewery & Nigel LLoyd from Vivienne Lloyd Preserves
Demuths Cookery School:
Nick Smith from The Bath Food Company & Simi Rezai from Simi's Kitchen
Demuths Cookery School:
James Purslow from Jame's Food, Andrew from Fussels & Dawn Hawkins from Marshfield Icecream
Demuths Cookery School:
Stephanie Anderson & Rory Macphee
Demuths Cookery School:
Simi's luscious brownies
Demuths Cookery School:
Cornish Seaweed from Falassa
Demuths Cookery School:
San Francisco Fudge
Demuths Cookery School:
Jame's Dips
Demuths Cookery School:
Bath Soft Cheese
Demuths Cookery School:
Bath Harvest Rapeseed Oil
Demuths Cookery School:
Bath Food Company
Demuths Cookery School:
Fussels Oils & Dips
