Sunday 11 October, 10am-4pm Food Museum regular, Giovanni Di Sarno, will lead you through a variety of autumnal breads packed with the flavours of the changing season. During the workshop we will make from scratch the following breads : Chestnut and honey bread; a rustic bread containing chestnut flour. Spiced Pumpkin Bread; A perfect bread to eat with either sweet or savoury foods. Beetroot and mint Bread. A nutritious bread made using beetroot flour and pieces of beetroot. Sweet Grape Focaccia. A traditional Italian recipe made with grapes, sugar, and rosemary. Suitable for all abilities. Vegetarian and Vegan options available too. Homemade refreshments and lunch provided, celebrating the best of our Museum-grown produce. £120 including lunch. Booking essential

Description supplied by the event organiser.