CookAlong

Create a tropical inspired mignardise bursting with the flavours of Piña Colada. In this hands on session, you’ll learn how to toast coconut for maximum flavour, create a simple no bake coconut filling, colour and layer mixtures for a professional finish, and shape filled confectionery by hand — using sweet pineapple centres wrapped in coconut and finished with a delicate coconut coating.

You’ll produce eight elegant bite sized treats perfect for afternoon tea, dessert platters, or gifting.

Under 16s must be accompanied by an adult.

Babna – Pâtissier, Culinary Educator & Motivational Speaker
Babna is the founder of Babna’s Patisserie, established in Manchester in 2019. Known for her creative desserts and innovative flavour combinations inspired by cuisines from around the world, she has gained recognition from customers, industry professionals and respected dessert competitions.

Passionate about sharing her expertise, Babna collaborates with Perry’s Folk to Field Culinary School, delivering engaging patisserie classes for both home bakers and professionals. She also visits secondary schools, colleges and culinary institutions, demonstrating pastry techniques, sharing industry insights and motivating students to pursue careers in hospitality and the culinary arts.

As a live patisserie demonstrator, Babna regularly appears at food festivals and culinary events across the UK, showcasing professional pastry techniques and inspiring audiences through interactive demonstrations.

Through her teaching, speaking and creations, Babna continues to inspire aspiring bakers and chefs with her motto: “Patisserie Desserts Made Easy!”

Cost: £15 per person.

Learn to cook Sweet and Sour Chicken Stir Fry with a skilled trainer from Cheshire College South & West.

All ingredients provided and at the end you will get to take away your creation to eat for your lunch or keep for later!

Under 16s must be accompanied by an adult.

Cost: £15 per person.

Learn to make these delicious pizzettes with artisan cheese from Clawson Farms.

All ingredients provided and at the end you will get to take away your creation to eat for your lunch or keep for later!

Under 16s must be accompanied by an adult.

Clawson Farms
As a farmer-owned cooperative established in 1912, Clawson has been crafting exceptional British cheeses for well over a century, using milk supplied by 30 local farmers across Leicestershire and Nottinghamshire, with complete traceability from farm to fork.

Participants will have the opportunity to discover 1912 Artisan Stilton® – Clawson’s signature ‘best-of-the-best’ Blue Stilton. Every wheel is triple graded to ensure exceptional consistency, flavour and quality, making it a true celebration of British cheesemaking. The dairy’s Blue Stilton was crowned Supreme Champion at the 2024 International Cheese & Dairy Awards and the 1912 range has also earned Great Taste Awards in 2023, 2024 and 2025.

Whether you’re a lifelong fan or have never tried blue cheese before, this interactive Cookalong session will show just how delicious, approachable and versatile this iconic British cheese can be.

Cost: £15 per person.

Indulge in a classic Nantwich Gin and Tonic, whilst we tell all about the links between our products and the town’s rich history. Then enjoy a Sweet Briar Spritz with our blackberry and geranium gin, as we explain just what ingredients make it so special, and talk about the origins behind the name.

We’ll also be offering smaller samples of our Matron’s Strength Gin, for the brave and seasonal gin drinkers in the audience.

We would be delighted if you could join us!

Please note that this event is for over-18s only. You may be asked for ID on entry

Cheshire Botanicals, the founders of Nantwich Gin
We are a family run business of three, with strong links to Nantwich town. Dr Paul (born and bred ‘Dabber’) is a horticultural consultant, with extensive experience in vertical farming and hydroponics – so when it comes to botanical advice, we’re in good hands! Deb is a full-time Matron in the NHS, specialising in cancer services. Holly’s background is in photography and writing, aiding all of the in-house marketing and product creation.

We are inspired by our wonderful hometown and driven by the strong community. Our goal is to produce meaningful, creative and delicious gins that encapsulate the true spirit of Nantwich town. Each of our products nods to a story from local history – from 1545 Nantwich-born botanist John Gerard to 1733 Sweet Briar Hall resident Joseph Priestley’s discovery of oxygen and the carbonation process. It’s the lesser-known stories we love to delve into. We hope to keep re-telling these stories through our products and content online.

Cost: £20 per person.

Suitable for children aged 10 and over. Learn to make American style pancakes with a bakery lecturer from Reaseheath College.

All ingredients provided and at the end you will get to take away your creation to eat or keep for later!

Each child will need to be accompanied by an adult aged 18 or over, who will be responsible for overseeing all cooking. The accompanying adult does not need to purchase a ticket.

Under 16s must be accompanied by an adult.

Victoria Jones
Victoria Jones is a bakery lecturer at Reaseheath College, teaching Professional Bakery and Food Industry Skills from Levels 1–3. A qualified Design Technology teacher since 2008, she has inspired learners in schools across London, Crewe and Nantwich, and more recently taught adult cooking and cake decorating classes throughout Cheshire East. Victoria’s passion for baking began in childhood, learning alongside her grandmother, and she loves sharing practical skills and creative techniques with bakers of all ages.

Cost: £15 per person.

Learn to cook Malaysian Beef Rendang with acclaimed chef and cookbook author Nigel Brown.

All ingredients provided and at the end you will get to take away your creation to eat for your lunch or keep for later!

Under 16s must be accompanied by an adult.

Nigel Brown
Nigel Brown is an award-winning Yorkshire chef, author, and broadcaster with a lifetime of experience in the culinary industry. Classically trained with specialised patisserie skills from France’s prestigious École Lenôtre, he has worked at premier UK hotels and famously catered for Nelson Mandela and Princess Anne.

In 2007, he launched the highly acclaimed Nigel Brown Cookery Academy. Renowned for his engaging live demonstrations, Nigel frequently showcases his talents at leading British food festivals. He also hosted an international television series, penned an award-winning cookbook with another one due to be published in 2027, that has already been endorsed by Raymond Blanc OBE.

Most recently, in the spring of 2026, Nigel developed and launched “Born & Bread”, the Yorkshire heritage sourdough brand that’s a cut above the rest. He remains a highly respected culinary figure in the UK.

Cost: £15 per person.

Learn to make cheeseburgers with artisan cheese from Clawson Farms.

All ingredients provided and at the end you will get to take away your creation to eat or keep for later!

Under 16s must be accompanied by an adult.

Clawson Farms
We’re proud to produce award-winning, artisanal British cheeses. With more than 100 years of craftsmanship and passion at our fingertips, we know that making exceptional cheese requires three key ingredients – tradition, time and taste.

We rely on the traditions of our member farmers, whose commitment to quality guarantees only the very best milk, produced in a way that’s mindful of the environment and animal welfare, reaches our cheesemakers.

Cost: £15 per person – Booking opens early August.

Learn how to make cocktails with tuition from an expert cocktail maker from Edwards Deli & Wine. You will learn how to make a French Martini, a Mai Tai and a classic Old Fashioned.

All ingredients provided and you will of course get to enjoy the cocktails that you create!

Please note that this event is for over-18s only. You may be asked for ID on entry.

Edwards Deli & Wine
Edwards is an independent deli & wine bar located at 4 Pillory Street, Nantwich. By day the deli counter offers freshly made sandwiches along with homemade baked bread. A range of chilled goods are available for dine in or take away including house marinated olives, dips and daily sweet treats. The bar boasts a range of carefully chosen beverages including fine wines, classic cocktails & boutique beers served in a relaxed environment. The bar menu has a selection of snacks including sliced to order cured meats, local cheeses and homemade dips.

Cost: £20 per person.

Suitable for children aged 10 and over, learn to make Chicken Fajitas with Guacamole from Jamie Oliver’s Ministry of Food.

This session features a Chicken Fajitas with Guacamole recipe from Jamie Oliver’s Ministry of Food and supports the Jamie Oliver 10 Skills Food Education programme. Participants will develop essential cooking skills including knife handling, preparing and marinating ingredients, cooking chicken safely, and making fresh guacamole from scratch. Using simple, affordable ingredients, this healthy and flavourful dish helps build confidence in the kitchen while encouraging the preparation of balanced meals that can be adapted for different dietary needs.

Each child will need to be accompanied by an adult aged 18 or over, who will be responsible for overseeing all cooking. The accompanying adult does not need to purchase a ticket.

Under 16s must be accompanied by an adult.

Sara Randle, Jamie Oliver’s 2025 Food Educator of the Year
Sara has taken her role of Food Teacher to the next level – not only sharing her much-needed brilliant skills with her students at Sir William Stanier Secondary School in Crewe, but also with the wider community, too. This is food education that changes lives.

In her 25-year career, Sara has done far more than teach students to cook. She’s created a school-wide culture where food brings people together, inspires careers, builds confidence, and offers real-life skills that last far beyond the classroom.

In fact, Sara’s influence stretches far beyond the school gates too. She opens her classroom doors to local primary schools, so that children as young as Year 2 get the chance to fall in love with cooking. And in her after-school cooking clubs, students often work alongside family members, strengthening bonds and sparking joy around the dinner table.

Sara loves to show her students that cooking isn’t just about food on a plate. That’s why it was incredible when she secured funding to build a rooftop allotment, wildflower meadow and school pond, helping pupils grow their own ingredients as part of a true ‘farm-to-fork’ journey.

Trips to local farms, food factories and hospitality businesses also give students real-world exposure, while in-school sessions with professional chefs help spark ambition and show what’s possible in careers in food.

Cost: £15 per person.

Learn to cook Malaysian Beef Rendang with acclaimed chef and cookbook author Nigel Brown.

All ingredients provided and at the end you will get to take away your creation to eat for your lunch or keep for later!

Under 16s must be accompanied by an adult.

Nigel Brown
Nigel Brown is an award-winning Yorkshire chef, author, and broadcaster with a lifetime of experience in the culinary industry. Classically trained with specialised patisserie skills from France’s prestigious École Lenôtre, he has worked at premier UK hotels and famously catered for Nelson Mandela and Princess Anne.

In 2007, he launched the highly acclaimed Nigel Brown Cookery Academy. Renowned for his engaging live demonstrations, Nigel frequently showcases his talents at leading British food festivals. He also hosted an international television series, penned an award-winning cookbook with another one due to be published in 2027, that has already been endorsed by Raymond Blanc OBE.

Most recently, in the spring of 2026, Nigel developed and launched “Born & Bread”, the Yorkshire heritage sourdough brand that’s a cut above the rest. He remains a highly respected culinary figure in the UK.

Cost: £15 per person.

Learn to make this delicious pasta dish with artisan cheese from Clawson Farms.

All ingredients provided and at the end you will get to take away your creation to eat or keep for later!

Under 16s must be accompanied by an adult.

Clawson Farms
As a farmer-owned cooperative established in 1912, Clawson has been crafting exceptional British cheeses for well over a century, using milk supplied by 30 local farmers across Leicestershire and Nottinghamshire, with complete traceability from farm to fork.

Participants will have the opportunity to discover 1912 Artisan Stilton® – Clawson’s signature ‘best-of-the-best’ Blue Stilton. Every wheel is triple graded to ensure exceptional consistency, flavour and quality, making it a true celebration of British cheesemaking. The dairy’s Blue Stilton was crowned Supreme Champion at the 2024 International Cheese & Dairy Awards and the 1912 range has also earned Great Taste Awards in 2023, 2024 and 2025.

Whether you’re a lifelong fan or have never tried blue cheese before, this interactive Cookalong session will show just how delicious, approachable and versatile this iconic British cheese can be.

Cost: £15 per person.

Four cheeses and four wines, served in four “rounds”… but what are they?

In each “round” you’ll get two descriptions of the cheese and two of the wine and then, using your detective skills (and taste buds), you have to decide which one is correct. All the descriptions will be factually accurate but only one of them for the cheese and one for the wine will be correct. There’ll also be lots of banter and stories along the way from Nick and Mark… and if it runs to time it’ll be a miracle!

Please note that this event is for over-18s only. You may be asked for ID on entry.

The Cheese Shop, Nantwich
The Cheese Shop Nantwich is a small, independently run business that specialises in artisan cheeses, offering over 150 varieties. It’s known for its dedication to old-world ideals and its commitment to local artisan cheese producers. The shop, located in a building dating back to the Tudor era, also features a cellar where cheese is matured in its ideal environment. They also host tasting events and create celebration cheese cakes.

Mark Jeffries
Mark is a local sommelier and wine educator who has visited vineyards and wineries around the world – France, Spain, Portugal, Australia, Argentina, Chile, Uruguay and, of course, England. He has hosted many local events, including regular cheese and wine evenings at the Cheese Shop Nantwich along with charity fundraisers for the likes of Cancer Research, the RSPCA, St Lukes and Christie Hospital.

Cost: £20 per person.