Christine McFadden Cookery and Food Writing
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ABOUT THE CLASSES
TOPICS
SAMPLE CLASSES
CLASS CALENDAR
UPCOMING CLASS DETAILS

A splendid mix of travelogue,
fascinating food facts,
ingredient tasting and hands-on
experience, with a delicious
lunch and interesting congenial
company, with all the research
and hard work done by Christine.
What's not to like?

Bryony Taylor
Puddletown, Dorset

 
earn to make desserts Christine McFadden cookery classes
Cookery classes Southwest italian baking Christine McFadden
 

About the classes

Christine runs occasional classes on Fridays in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy. The hamlet is within sight of Dorset's famous Jurassic Coast, and a 20 minute-drive from Bridport and its port, West Bay, the stunning backdrop for the ITV drama "Broadchurch".

She also runs tailor-made classes on Fridays for groups of 5–7 people –
a great idea for a birthday, team building event, or just a foodie day out –
and a great start to a Dorset weekend. You'll find typical topics under
Sample Classes

Classes are hands-on rather than demonstration, limited to a maximum of seven participants and suitable for all levels of skill. They typically run from 10.00–3.30, hover around £130 and include a recipe folder, tutored tastings of specialist ingredients, refreshments throughout the day and lunch.

Topics

Class topics reflect Christine's travels and first-hand knowledge of some of the world's great cuisines. They range from 'A Taste of New Mexico' and 'The Middle Eastern Larder' to 'Terrific Tapas' and 'The Spices of India'. Her book Pepper: the Spice that Changed the World was researched in India and was short-listed for the Guild of Food Writers Food Book of the Year Award.

Despite her global culinary leanings, Christine remains very much local when it comes to ingredients. As a member of the Dorset Food & Drink initiative, she is a staunch supporter of local suppliers and writes regularly about them for magazines.

Some classes include a visit to a local food producer – for example fish wholesaler Davy's Locker, and Ford Farm Cheesemakers. This high level of local involvement means that you will go away with the knowledge that you are supporting the local economy, and have learned something valuable by having direct contact with the people who work so hard to produce our food.

Join Christine's mailing list to receive updates on her blog, recipes and the new class programme.

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