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Courses with Stu Henshall – Squires Kitchen International School of Cake Design, Sugarcraft, Baking, Chocolate and Patisserie

Courses with Stu Henshall

Stu Henshall’s food focusses on bringing plant based cooking to the omnivore’s table. In 2014 he came off the road from 10 years as a touring musician working with the likes of The Prodigy and immersed himself in the culinary world. After featuring on The Great British Bake Off he decided his true calling was to make food solely from the earth.

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£175.00
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Stu Henshall
Stu Henshall’s food focusses on bringing plant based cooking to the omnivore’s table. In 2014 he came off the road from 10 years as a touring musician working with the likes of The Prodigy and immersed himself in the culinary world. After featuring on The Great British Bake Off he decided his true calling was to make food solely from the earth.
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Sorry, no other dates are available for this course. Why not look for Stu's other courses.

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Saturday 20th Jun

Vegan Desserts

Who says decadence can’t be dairy-free? In this one day course you will master classic desserts that are greener and healthier but without losing any of the deliciousness. Learn how to make cheesecakes without the cheese, mousses from tofu, and meringues from chickpea water.

£175.00
Places Available
ONLY DATE
Stu Henshall
Stu Henshall’s food focusses on bringing plant based cooking to the omnivore’s table. In 2014 he came off the road from 10 years as a touring musician working with the likes of The Prodigy and immersed himself in the culinary world. After featuring on The Great British Bake Off he decided his true calling was to make food solely from the earth.
View All Stu's Courses
All dates for this course

Sorry, no other dates are available for this course. Why not look for Stu's other courses.

View All Stu's Courses
Thursday 16th Jul

Vegan Baking

Baking without eggs, without butter! Not possible we hear you say. Well this one day course is going to change your mind and amaze your future guests. In this day course you will master baked goods that you will be hard pressed to remember why you used dairy and eggs in the first place. Learn how to make pillowy sponges, luxurious buttercreams, and perfect macarons.

Displaying 1–2 of 2 courses

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