Demuths Cookery School:
Summer Salad with Chive flowers
Demuths Cookery School:
Ciabatta ready to proove
Demuths Cookery School:
Debbie filling Flamiche
Demuths Cookery School:
Leek Flamiche
Demuths Cookery School:
Apricot Danish
Demuths Cookery School:
Leek Flamiche
Demuths Cookery School:
Ciabatta
Demuths Cookery School:
First Day of Advanced
Demuths Cookery School:
Debbie and Cleo
Demuths Cookery School:
Ciabatta prooving
Demuths Cookery School:
Spinach gnocchi
Demuths Cookery School:
Jill and Gillian
Demuths Cookery School:
Barbora prepping Gnocchi plates
Demuths Cookery School:
Kirsty prepping Gnocchi plates
Demuths Cookery School:
Gnocchi with tomato sauce and shaved Old Winchester Cheese
Demuths Cookery School:
Herbs from Castle Farm
Demuths Cookery School:
Oyster Mushrooms
Demuths Cookery School:
Oyster Mushrooms
Demuths Cookery School:
Pansies from Castle Farm
Demuths Cookery School:
Lydia prepping Vegetable Baozi
Demuths Cookery School:
Vegetable Baozi ready to steam
Demuths Cookery School:
Vegetable Baozi with Smacked Cucumber and Wood Ear Salad
Demuths Cookery School:
Tempura
Demuths Cookery School:
Raspberry Curd Tart
Demuths Cookery School:
Raspberry Curd Tart
Demuths Cookery School:
Oyster Mushrooms
Demuths Cookery School:
Organics Vegetable from Castle Farm
Demuths Cookery School:
Prepping Vegetable Baozi
Demuths Cookery School:
Vegetable Baozi
Demuths Cookery School:
Raspberry Curd Tart
