Papadeli Cookery Classes
Vouchers available click here to purchase
Classes are hands on and you will learn tips and techniques from professional chefs. A number of starters, mains and puddings are created using the finest ingredients. Our cookery school is on Alma Road, Clifton, in a sunny and light top floor kitchen. Use all those wonderful deli ingredients to produces flavoursome, imaginative dishes.
Classes run 6.30-9.30pm. Dishes listed are an indication of the foods that will be prepared.
Book online or phone 0117 973 6569.
Great for hen dos, birthdays – we can organise an evening of cookery or wine tastings for groups of up to 30.
Bigger group? We can open up our first floor cafe and get the party going with a swing!
Corporate away day or getting to know a new team? A private cookery class for up to 18 is perfect! We can even provide an experienced facilitator!
We also hold parties for up to 50 that start with a cookery class, demonstrations & quizzes before moving on to the serious business of eating and partying!Corporate cookery classes
Cookery Classes at Papadeli
Cookery class timetable
Jan 15th Winter in Venice
Crostini with radicchio, pancetta & mascarpone, breaded sardines with caper mayonnaise, rabbit cacciatore, griddles polenta, chocolate and chestnut tart.
Jan 29th Papadeli Winter Suppers, salads and Desserts
Wild mushroom piadina, warming saffron seafood soup, cavolo nero , gnocchi and pecorino romano, one of Papa’s favourite seasonal salads (Winter bitter leaf salad with pomegranate, orange, walnuts and Manchego), Blood orange and Campari cake
Jan 31st ALL DAY Saturday Mediterranean Breads and Sweets
Olive and rosemary focaccia, pain de campagne, sunflower seed and fennel brioche, rough puff pastry, pissaladiere, seasonal tarts, amaretti, flourless chocolate and hazelnut cake.
Feb 11th Spanish Winter Markets
Croquetas de jamon with aioli, pan fried hake, white bean and chorizo broth, Catalan chicken with pine nuts and apricots, rustic Spanish bread, almond and orange cake.
Feb 26th Ligurian flavours
Walnut pesto, green olive tapenade and crostini, leek and smoked mozzarella tarts, Seafood ravioli with a lemon butter sauce, a seasonal salad, Ligurian olive oil cake.
March 12th Food from the Italian Islands
Pistachio pesto and caponata with crostini, oven baked sardines with fennel and citrus fruits, ravioli with potato, pecorino and mint, orange, fennel and chicory salad, amaretti biscuits.
March 21st ALL DAY Saturday Food for an Italian Easter Celebration
Crostini, pizzette, artichokes a la Romana, insalata di pulpo, Spring lamb with braised lentils and salsa verde, ricotta and herb gnocchi, ricotta, lemon and cinnamon tart, esse biscuits.
March 25th Papadeli salads, suppers & sweets
Butterbean, feta and Za’atar pinchos, seasonal savoury tartlets, rolled lamb with pecorino, mint and artichoke stuffing, new potato, baby spinach and herb salad, orange and hazelnut cake with orange flower syrup
April 10th Food for an Italian Easter Celebration
A selection of crostini, artichokes a la Romana, spring lamb with braised lentils and salsa verde, insalata di pulpo, lemon and cinnamon tart.
April 16th Spring in Galicia
Empanadas with seasonal fillings, mussels in tomato viniagrette, Galician hake with braised potatoes, garlic and tomato, tarta de Santiago.
April 30th Spring in Tuscany
Crostini with chicken liver pate, garlic and thyme foccacia, carciucco – a Tuscan seafood soup, a seasonal salad, torta della nonna (pinenut and custard tart).
May 14th Seafood of Spain
Piquillo peppers stuffed with salt cod brandade, fresh baby squid with chorizo, parsley and feta, seasonal salad and aioli, seafood paella, Rioja pear cake.
May 21st An Early Mediterranean Summer
Crostini w/ Broad bean and wild garlic dip, crisp squid with caponata, Summer herb cannelloni, a seasonal salad, lemon and lavender cake.
June 4th Early Summer in Venice
Rocket and walnut pesto crostini, cherry tomato and thyme foccacia, duck, black olive and tomato ragu, a seasonal salad, panacotta with apricots.
June 18th Mediterranean suppers, salads and sweets
Piquillo peppers stuffed with goats cheese and pine nuts, asparagus and green herb tart with pomegranate dressing, spatchcocked poussin with tarragon, caponata, peach and amaretti tart.
July 16th Summer in Tuscay
Stuffed courgette flowers, Tuscan fish stew, porchetta Trevigiana with fennel, garlic and white wine, panzanella, peach and amaretti tart
To book a cookery class, phone 0117 973 6569 or email email@example.com.
To book a class online click here
To see our terms and conditions, please click here
To buy cookery class vouchers, please click here.