Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Mark Heirs has become one of the most respected and sought after private chefs in the country. He Prepares for us "The perfect dish for Brunch, lunch or a light spring summer meal. This dish make use of stunning Loch Fyne hot smoked salmon, with some interesting home picked and fermented vegetables, runny duck eggs and some cream cheese that packs a flavourful punch".

Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Mark Heirs has become one of the most respected and sought after private chefs in the country. He tells us that "The base of this dish is a wonderful way to preserve wild garlic and use it all year round, while its in prime season I treat it simply and make a wonderful light summers risotto".

Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Join our accomplished cocktail master, Rui Cesar, for a unique and fun experience on how to make cocktails at home. You will learn how to make easy and simple cocktails that give that wow factor and keep your guests entertained!

Join the very entertaining Rosemary, TV star of "The Real Marigold Hotel, "Cooking with the Stars" and "The Big Family Cooking Showdown", as she delights with her creative dishes.

Watch as Nikita creates some of her dishes from the show. The MasterChef judges said that "Her food has been sublime and she's always come up with an amazing twist."

Join the very entertaining Rosemary, TV star of "The Real Marigold Hotel, "Cooking with the Stars" and "The Big Family Cooking Showdown", as she delights with her creative dishes.

Mark Heirs has become one of the most respected and sought after private chefs in the country. He Prepares for us "The perfect dish for Brunch, lunch or a light spring summer meal. This dish make use of stunning Loch Fyne hot smoked salmon, with some interesting home picked and fermented vegetables, runny duck eggs and some cream cheese that packs a flavourful punch".

Watch as Nikita creates some of her dishes from the show. The MasterChef judges said that "Her food has been sublime and she's always come up with an amazing twist."

Mark Heirs has become one of the most respected and sought after private chefs in the country. He tells us that "The base of this dish is a wonderful way to preserve wild garlic and use it all year round, while its in prime season I treat it simply and make a wonderful light summers risotto".

Mark Heirs has become one of the most respected and sought after private chefs in the country. He Prepares for us "The perfect dish for Brunch, lunch or a light spring summer meal. This dish make use of stunning Loch Fyne hot smoked salmon, with some interesting home picked and fermented vegetables, runny duck eggs and some cream cheese that packs a flavourful punch".

Join Bake Off star Kevin Flynn as he de-mystifies choux pastry, demonstrates the dreamiest coffee custard filling, and  gives you the inside scoop from the show!

Join Bake Off star Kevin Flynn as he de-mystifies choux pastry, demonstrates the dreamiest coffee custard filling, and  gives you the inside scoop from the show!

Mark Heirs has become one of the most respected and sought after private chefs in the country. He tells us that "The base of this dish is a wonderful way to preserve wild garlic and use it all year round, while its in prime season I treat it simply and make a wonderful light summers risotto".

Mark Heirs has become one of the most respected and sought after private chefs in the country. He tells us that "The base of this dish is a wonderful way to preserve wild garlic and use it all year round, while its in prime season I treat it simply and make a wonderful light summers risotto".

Carole brings the artistry that she uses from her garden to her baking, creating colourful and eclectic bakes that are inspired by her passion for horticulture... don't be distracted by the Pink hair!!

Mark Heirs has become one of the most respected and sought after private chefs in the country. Mark prepares for us "the perfect dish to cook over coals, the lamb and most of the salad are charred to bring out that sweet smokey flavour. Romesco sauce brings the whole dish together. This dish takes the salad game to the next level".

Carole brings the artistry that she uses from her garden to her baking, creating colourful and eclectic bakes that are inspired by her passion for horticulture... don't be distracted by the Pink hair!!

Mark Heirs has become one of the most respected and sought after private chefs in the country. He Prepares for us "The perfect dish for Brunch, lunch or a light spring summer meal. This dish make use of stunning Loch Fyne hot smoked salmon, with some interesting home picked and fermented vegetables, runny duck eggs and some cream cheese that packs a flavourful punch".

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Mark Heirs has become one of the most respected and sought after private chefs in the country. He Prepares for us "The perfect dish for Brunch, lunch or a light spring summer meal. This dish make use of stunning Loch Fyne hot smoked salmon, with some interesting home picked and fermented vegetables, runny duck eggs and some cream cheese that packs a flavourful punch".

Nathan Davies will be demonstrating his natural food style, focusing on great local produce which would usually be cooked over an open fire.

Mark Heirs has become one of the most respected and sought after private chefs in the country. He tells us that "The base of this dish is a wonderful way to preserve wild garlic and use it all year round, while its in prime season I treat it simply and make a wonderful light summers risotto".

Nathan Davies will be demonstrating his natural food style, focusing on great local produce which would usually be cooked over an open fire.

Join our accomplished cocktail master, Rui Cesar, for a unique and fun experience on how to make cocktails at home. You will learn how to make easy and simple cocktails that give that wow factor and keep your guests entertained!

Nathan Davies will be demonstrating his natural food style, focusing on great local produce which would usually be cooked over an open fire.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Mark LLoyd uses the best of our coastal produce and shows a great way to create a cost-effective dish for more than one person. Plaice is a great alternative to more expensive white fish, roasted on the bone and served with sweet brown shrimps and a cider butter sauce.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.

This is a great way to true Pheasant: in a gorgeous aromatic clear broth!

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.

Lola Milne shows us how to rustle up delicious store-cupboard dishes, for all the family, that won't cost a fortune.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Lola Milne shows us how to rustle up delicious store-cupboard dishes, for all the family, that won't cost a fortune.

Join our accomplished cocktail master, Rui Cesar, for a unique and fun experience on how to make cocktails at home. You will learn how to make easy and simple cocktails that give that wow factor and keep your guests entertained!

Lola Milne shows us how to rustle up delicious store-cupboard dishes, for all the family, that won't cost a fortune.

Mark LLoyd uses the best of our coastal produce and shows a great way to create a cost-effective dish for more than one person. Plaice is a great alternative to more expensive white fish, roasted on the bone and served with sweet brown shrimps and a cider butter sauce.

Join nutritionist Eva Humphries as she puts forward a combination of ingredients that are big on flavour!

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

Join nutritionist Eva Humphries as she puts forward a combination of ingredients that are big on flavour!

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

This is a great way to true Pheasant: in a gorgeous aromatic clear broth!

Be entertained as you watch John and Lisa from ITV's "Weekend Kitchen" prepare a real crowd pleaser.

Miguel has become one of the top budget chefs in the UK. With numerous appearances on TV and books to his name, today he shares his secrets with you.

Be entertained as you watch John and Lisa from ITV's "Weekend Kitchen" prepare a real crowd pleaser.

Miguel has become one of the top budget chefs in the UK. With numerous appearances on TV and books to his name, today he shares his secrets with you.

Be entertained as you watch John and Lisa from ITV's "Weekend Kitchen" prepare a real crowd pleaser.

Miguel has become one of the top budget chefs in the UK. With numerous appearances on TV and books to his name, today he shares his secrets with you.

Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Asimakis prepares a traditional Greek dish of deep fried salt cod with garlic mash potatoes .With his Greek heritage, he is often inspired by native dishes, turning them into more refined dishes to serve a Pied à Terre. The essence and flavour of the dish will be there but the fish will be served ceviche style.

Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Asimakis prepares a traditional Greek dish of deep fried salt cod with garlic mash potatoes .With his Greek heritage, he is often inspired by native dishes, turning them into more refined dishes to serve a Pied à Terre. The essence and flavour of the dish will be there but the fish will be served ceviche style.

Join Juliet as she creates sweet wow-factor, and a whole lotta cake.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Lisa will be using spicy, aromatic ingredients, to create a textured, crunchy dish that will leave your taste buds singing. The herbs and spices come together for an amazing tasting creamy, salty, and spicy dish. This is the dish that keeps on giving.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.

Comfort food has never tasted so good! With a decadent twist on an old classic, Lisa will show you how to elevate an apple crumble into a mouth-watering vegan crowd pleaser. Versatile, textures, sweet and satisfying… You will want to eat this dish again and again.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Comfort food has never tasted so good! With a decadent twist on an old classic, Lisa will show you how to elevate an apple crumble into a mouth-watering vegan crowd pleaser. Versatile, textures, sweet and satisfying… You will want to eat this dish again and again.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Lisa will be using spicy, aromatic ingredients, to create a textured, crunchy dish that will leave your taste buds singing. The herbs and spices come together for an amazing tasting creamy, salty, and spicy dish. This is the dish that keeps on giving.

With us all thinking of how to save pennies, we taste test traditional oven cooked Roasties against leading air-fryers. And then compare the taste, price and cooking time... you might just be very surprised!

Comfort food has never tasted so good! With a decadent twist on an old classic, Lisa will show you how to elevate an apple crumble into a mouth-watering vegan crowd pleaser. Versatile, textures, sweet and satisfying… You will want to eat this dish again and again.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Watch and learn from the very skilful CJ as she prepares Wednesday's Catch of the day!

Join Wine Expert Olly Smith to discover these Spring flavours.

Watch Greg create the dishes of Frenchie Covent Garden- the restaurant he owns and the London outpost of his Michelin starred 'Frenchie' on Rue du Nil in Paris where he also runs 'Frenchie To Go', 'Frenchie Wine Bar' and 'Frenchie Wine Shop'.

Watch and learn from the very skilful CJ as she prepares Wednesday's Catch of the day!

Watch Greg create the dishes of Frenchie Covent Garden- the restaurant he owns and the London outpost of his Michelin starred 'Frenchie' on Rue du Nil in Paris where he also runs 'Frenchie To Go', 'Frenchie Wine Bar' and 'Frenchie Wine Shop'.

Join Wine Expert Olly Smith to discover these Spring flavours.

Chocolatier Paul. A. Young will be sharing two new recipes from his exciting book The Joy of Chocolate (published by Kyle Books) as well as sharing top tips and secrets from the indulgent world of chocolate.

Join our accomplished cocktail master, Rui Cesar, for a unique and fun experience on how to make cocktails at home. You will learn how to make easy and simple cocktails that give that wow factor and keep your guests entertained!

Chocolatier Paul. A. Young will be sharing two new recipes from his exciting book The Joy of Chocolate (published by Kyle Books) as well as sharing top tips and secrets from the indulgent world of chocolate.

Lee Connelly, Author of ‘How to get Kids Gardening’, gives you his top gardening makes and ideas to get the whole family gardening and enjoying whatever space you’ve got. Whilst Andrew Cooks up Lee's produce....

Chocolatier Paul. A. Young will be sharing two new recipes from his exciting book The Joy of Chocolate (published by Kyle Books) as well as sharing top tips and secrets from the indulgent world of chocolate.

Lee Connelly, Author of ‘How to get Kids Gardening’, gives you his top gardening makes and ideas to get the whole family gardening and enjoying whatever space you’ve got. Whilst Andrew Cooks up Lee's produce....

Helen Graham, executive chef at BUBALA SOHO AND SPITALFIELDS, shares dishes of hers that represent her Jewish heritage, influenced by her travels across Middle East.

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

Helen Graham, executive chef at BUBALA SOHO AND SPITALFIELDS, shares dishes of hers that represent her Jewish heritage, influenced by her travels across Middle East.

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Ed, chef and proprietor of Randall and Aubin, cooks up a dish to delight all.

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.

Ed, chef and proprietor of Randall and Aubin, cooks up a dish to delight all.

Wine Expert Rob Buckhaven shows you which red wines can be even more chillable and refreshing than whites or rosés as we move into spring/summer.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.

Join Charlie as he cooks up his salt baked Beetroot and Wasabi Goat cheese foam and sauteed Beetroot recipe, which helped him on the way to the MasterChef final.

A roast dinner in one pot- Andy Oakey (The Sustainable Chef) shares his no.1 signature dish - a savoury crumble. It's super easy, super flexible, and very low impact.

Join Charlie as he cooks up his salt baked Beetroot and Wasabi Goat cheese foam and sauteed Beetroot recipe, which helped him on the way to the MasterChef final.

Join our team of experts to learn everything you have ever wanted to know about alcoholic beverages and try some delicious samples in the process.

Bringing the school dinner classic, Butterscotch Tart, into the modern era of environmental awareness, Andy Oakey (The Sustainable Chef) shows how to make the delicious favourite in a low impact way.