Hourly Schedule
A festive day of baking
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 17.00
- Course End
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Plan your visit
- All ingredients and professional equipment
- Freshly prepared seasonal lunch
- Tea, coffee and refreshments throughout
- All your breads and pastries to take home
- Detailed recipes and course notes
- Apron (you may also bring your own)
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What to bring
Bring an apron and yourself!
Master the art of ice cream making, with renowned ice cream producer Kitty Travers of La Grotta Ices.
Master the techniques of producing home-made ice cream, with the help of Kitty Travers, founder of London’s La Grotta Ices. During this practical one-day course she will guide you through nine different types of vanilla ice cream, as well as some more unusual flavour ideas, and teach you a range of techniques to influence the texture and flavour of your ice cream.
You’ll cover:
- cornstarch ice cream
- almond ice cream
- vanilla ice cream
- rich vanilla ice cream
- vanilla parfait
- fior di Latte gelato
- eggless creamy vanilla ice cream
- Russian vanilla ice cream
- instant ice cream.
Kitty is renowned as an ice cream producer for her creative use of flavour, mastery of technique and commitment to natural ingredients. She will share the expertise she gained travelling, studying and working in Europe and New York as you learn how to incorporate seasonal flavours into ice creams, granitas and sorbets using both by-hand techniques and an ice cream machine.
With her help you’ll create three ices using seasonal produce, and explore unusual recipes.
An example of these are:
- pear and parmesan ice cream
- blackberry and rose geranium granita
- raspberry and fig leaf sorbet.
- lemon and blackcurrant leaf granita
- leafy blackcurrant sorbet
- Strawberry granita
At the end of the course there’ll also be the opportunity for a grand tasting!
No previous ice cream making experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Kitty Travers