Join Chef/Baker Simon for a hands on workshop where you will make your own Easter treats including making traditional Simnel Cake and the most delicious, sourdough Hot Cross Buns.
Participants will make sourdough Hot Cross Bun dough and work through each stage of their development – the action will be in reverse order as you first help me make the production buns for the day followed by mixing the starter, then the dough.
We will also make a Simnel Cakes – participants will make and shape marzipan to decorate their own cakes to take away.
All skill levels welcome, all materials supplied – this will be a hands on workshop in which you will learn how to make your own cakes and buns. You will go home with an individual pot of starter ferment to make your own Hot Cross Buns for Easter and a Simnel Cake!
The workshop will include an opportunity to taste a seasonal lunch with Simon
Simon Spence, a lifelong food and drink enthusiast, turned his attention to cooking in 2012, following a career in the city across property, insurance and computers. Crystallised on a childhood trip to Perpignan, Simon’s passion began on trips to the market in search of the freshest and ripest produce, and was revisited when he began teaching himself new techniques and cuisines, with influences including Simon Hopkinson and Rowley Leigh.
Joining Worton as Baker in 2017, he transformed the bread, viennoiserie and cake offering. He also took on the role of Chief Zymologist, fermenting grains, fruit and vegetables ensuring the year round availability of produce on our regenerative, closed-loop farm. In 2019 Simon took the opportunity to buy the farm and relaunched as “Worton Kitchen Garden”
