Tudor bakehouse: pies and pastries
Sunday 12 November 2017
THIS COURSE IS NOW FULLY BOOKED
A selection of techniques and recipes from a Tudor bakehouse, from hand-raised standing pies to deep fried choux pastry bennets.
Lesley Parker is a freelance historic interpreter, with a particular interest in domestic life and food in the past. She has previously worked and taught courses as a member of the Interpretation team at the Weald & Downland Open Air Museum. She has extensive experience in interpreting a range of historical periods. Previously she worked at Fishbourne Roman Palace and she taught history at secondary level.
Places are limited to 8 participants.
Please bring warm outdoor clothing as the course will take place in one of the Museum’s exhibit buildings. Cooking will be over open fires, so please wear appropriate clothing, (long trousers from natural materials and no open toe shoes).
£60 per person, to include tuition, teas and coffees. The Museum café will be open or you can bring a packed lunch.
The Weald & Downland Living Museum has over 45 historic building exhibits. It is also home to the award winning and innovative Downland Gridshell, which houses a conservation workshop and artefact store, and is also used for many practical courses. The Museum runs a full programme of courses in historic building conservation and traditional rural trades and crafts, along with MSc programmes in Building Conservation and Timber Building Conservation validated by the University of York. Please telephone for further details.
Please read our terms and conditions before booking.