"Everything was organised to perfection. It was so much fun and it is such a gorgeous venue!"

Kerry Smith


Had the most lovely day learning how to create Seasonal Suppers… Everything was organised to perfection. It was so much fun and it is such a gorgeous venue!

Kerry Smith

I really enjoyed my Seasonal Suppers course at The Green Apron. I found Claire to be knowledgeable and her explanations were clear and helpful. I definitely picked up a lot of tips I will try at home. The activities were carried out at a pleasant pace and the surroundings were lovely. The produce used was of an excellent quality and a wider variety of foods than I would buy at home, so it was great to try out some new foods too. All in all a really pleasant experience. I’m already looking forward to my next course.

Sarah Fowler

Thank you very much. Great cooking education, delicious food, in beautiful surroundings with fun people.

Simon McCabe

Thoroughly enjoyed today’s Seasonal Suppers course! Taught in a relaxing, friendly environment. Fab recipes, which I can’t wait to cook again! Still feeling stuffed from the lunch. Claire was a fantastic tutor, who shared with us interesting hints, tips and advice. I wouldn’t hesitate to attend further courses. Thank you for a great day!

Sarah Hammond

I spent the day here learning seasonal suppers. The Green Apron kitchen is gorgeous and we had the added benefit of such a lovely day that we enjoyed eating out in the beautiful garden. Claire was welcoming and led me through each recipe, not only explaining how to do things but why as well. I learned a lot more than I had anticipated, new, easier and better ways to do things I was already doing and many more new skills. I’ve left being much more open minded about food. Claire led us through creating food I would normally avoid but I found I really enjoyed it when put with other ingredients. I know I will be making these things again and again. Thank you for such a fun day, I cannot wait to put on my green apron again.

Hayley Taylor

Having turned up with my only claim to cooking being beans on toast, I can now prepare and cook chicken with dolcelatte, wrapped in Parma ham; salmon and asparagus parcels with lemon and watercress butter; and a raspberry and almond meringue roulade!! All are absolutely unbelievably mouth-watering art in your mouth. Thank you so much Claire Barham for opening my eyes to the world of the kitchen. I can’t wait to come back and learn more.

Harvey Lawless