FESTIVE CANAPÉS

with Kathryn Cuthbertson MVO, Professional Pastry Chef

 

6:30pm – 9:00pm, Tuesday 11th October 2022

£45

Online Workshop

 

 

In this fully interactive workshop, you will learn how to create delicious canapés fit for any festive occasion. All creations can be made in advance so that you can enjoy entertaining your guests!

Together we will make smoked salmon, cracked pepper and lemon crème fraiche blinis, mango, chilli, coriander and crab blinis, mini almond topped mince pies and delicious two bite chocolate yule logs.

 

There are 10 places available on this course.

 

Materials and ingredients not included. Additional cost approx. £12.

Ingredients list and recipes all supplied in advance of your course.

 

 


Kathryn Cuthbertson

Kathryn served as Royal Pastry Chef to HM Queen Elizabeth II from 2006-2017. Highlights of her time working for The Royal Family include creating and executing menus for State Occasions, Royal Weddings, and Royal Christenings. Examples of her work can be seen in the Royal Collection publications Royal Teas and A Royal Cookbook.

 

Kathryn was awarded a Member of the Victorian Order (MVO) by the Queen in the 2017 New Year’s Honours List.

 

During her thirty-year professional career, Kathryn has been fortunate to work alongside some of the industry’s leading chefs, pastry chefs and hotel general managers. She has worked in some of the world’s most prestigious five-star hotels and Michelin starred restaurants, including the Mandarin Oriental, Landmark, and Intercontinental Hotels in London and The Four Seasons Hotel in Hampshire. She held the position of Executive Pastry Chef at The Hotel Sofitel in Melbourne, Australia.

 

Kathryn now creates hand-crafted chocolates and bespoke occasion cakes, with world class craftsmanship, high-quality sustainably sourced ingredients, and the utmost care ensuring special occasions fit for royalty.

 

Kathryn also leads masterclasses with various partners across the UK,  enabling others to master the skills of classic and modern patisserie. She takes great pleasure in dispelling many of the myths that surround her profession.