Home Courses - The School of Artisan Food Breads and Baking A Taste of the Middle East

A Taste of the Middle East

£810.00

Beginner

Duration:

Half-Day-(PM)

Timings:

13:00 - 16:30

Hourly Schedule

A Taste of the Middle East

13:00
Arrival, registration and refreshments
Tea, coffee and warm pastries from the kitchen.

13:30
Course starts

16:30
Course finishes

Join us for our exciting new half-day course, “A Taste of the Middle East”. This hands-on workshop is perfect for anyone eager to explore Middle Eastern cuisine’s rich flavours and traditions.

What You’ll Learn:

Pide: Discover the Turkish staple, Pide, with its unique shapes and flavourful toppings.
Pitta Bread: Experience the joy of making your own pitta bread, a staple of the Middle East for 4,000 years.
Ka’ak: Learn to create Ka’ak, the Lebanese purse bread shaped like a teardrop with a hole in the centre.

Kevan will guide you through each recipe, ensuring you master the techniques to create these delicious flatbreads. By the end of the class, you’ll have the skills to impress your friends and family with authentic Middle Eastern breads.

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

Kevan Roberts Head Baker

Kevan Roberts

Head Baker

Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.