Greystoke Cycle Cafe and Tea Garden

Contact Details: Tel: +44 [0] 17684 83984

E-mail: annie@greystokecyclecafe.co.uk
Occasionally our server hiccups & emails don't get through to us - we always reply - please send your message again if we don't respond within 48 hours . THANK YOU

  

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Quirky Cookery Days Out

 

Click here for many recent photos of Cookery Workshops at Greystoke Cycle Cafe

Click above for many

recent photos of

Cookery Workshops

at Greystoke

 

    Purchase and print off our Open Vouchers online     

Our Vouchers

   are valid for

2 years

£15 TO £200

 

 

 

 

 

 

Leaflet to print for

2013 here

 

Click right for

Main Programme table

with prices etc

this will take you to the page of

'Other Quirky Days'

on top menu

           

 

Main Programme located on 'Other Quirky Days' page with all fine details plus availibility

 

 

 

Our Cookery Workshops

 

Our Cookery Workshops are some of our most popular

and tend to take place in early Spring and Autumn when we're less

likely to be disturbed by passing C2C Cyclists

We are lucky to have some inspiring tutors

all whom are extremely  knowledgable in their own fields and are only too

willing to share their secrets, hints and wealth of expertise with us.

The workshops take place in our farmhouse kitchen around one large table.

Currently all our cooking workshops are Hands On-

and generally this means . . . very Hands On -

you may sit down for the first coffee and introduction and

the rest of the time you ll be busy.

Quite often the things you make are sampled at lunch time-

though don't worry, there will always be plenty to take home -

especially with the baking days & Cup Cakes

Our kitchen wouldn't be the same without our oil fired Aga, which we use

for the majority of our Cafe Catering and Cookery Courses. 

However, we always bring in an extra electric fan over for the days that need it -

so you wil have the benefit of being able to use both where necessary.

 

 

 

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Artisan Cheesemaking at Home

 

Welcome to Wardhall Dairy

Wardhall Dairy enjoy the milk from their own herd of 80 goats aswell as receiving frequent deliveries of locally sourced cows milk.  In this way they produce a wide range of goats and cows cheeses which are not only sold throughout the region but also appear on the cheese boards at L'Enclume in Cartmel and other discerning restaurants.  In addition to their range of tasty cheeses, the dairy also produces butter, buttermilk and curds and whey . Started in 2007 by Thomas and Lynn Ballantine Dykes on the family farm, Ewe Close, which lies between Gilcrux and Arkleby in north west Cumbria. Lynn hand makes all the products in a small purpose built dairy room on the farm and Thomas is in charge of the paperwork.

 

Lynn specialises in soft, soft ripening  and semi hard cheeses which is the perfect starting point at which to learn the art of Artisan Cheesemaking.

 

 

Cheesemaking is an extensive subject with

many pitfalls.Even making even simple cheeses  is

not as easy as some make out

Burgeoning popularity of home Cheese Making kits results in frequent reports of disappointing results, it's not a simple infallible process that many would have you believe

 

 

 

 

 

Dates for Artisan Cheesemaking Workshops

Wed 27 March - full

Thu 21st May

Thu 22 Aug

& autumn

 

      

 

 

Lynn will take you simply and clearly through the

principles of making cheese- both soft and hard .

The importance of fat content , the relevance of moisture and

the need to dry and drain the cheese, the different outcomes of different temperatures and milks.

You will also learn about the importance of moulds in creating different cheeses ie brie /blue cheese - and cultures along with temperatures, and much more.

You will  start with a simple paneer cheese

  (we think it should be called panniier but find ourselves alone on this )

which is simple to make and great if you re an

Indian food fan or need an alternative to Tofu

  You will thenl move onto making soft fresh lactic curd cheese

for yourself., although this process will not be complete in a day -

it will be taken home to be finished in your own kitchen

Lyn will alo bring some of her own specialist cheeses to sample

at the lunch table - be prepared for some treats.

 How to Book 

 

Bobbin is soft creamy unpasteurised goats milk cheese. It is wrapped in white wine soaked sweet chestnut leaves & tied with raffia

Bridekirk is a small, closed textured rustic cheese made in the style of a french crottin.
Flatts Beck is a creamy pasteurised cow milk cheese flavoured with garlic, chive & parsley.

 

 


 

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Specialist Baking Days with Gillian Harris

 

Christmas Breads from around the World Nov 2008 with Gillian Harris  (left) at Greystoke Cycle Cafe

 

The eldest of 10 children, Gillian has always been interested in cookery, especially baking.  Her job after Sunday school was to bake bread and cakes for the family for the week.  It was never a chore for her – she loved being in the kitchen.  Over the years she learnt to make cakes for her siblings' birthdays and later for other members of the family and for friends.  This expanded to wedding cakes, christening cakes, buffets, etc,as the family grew up 

 

Since moving to Cumbria and becoming involved with the Women's Institute and the Sugar Craft Guild, Gillian has demonstrated various forms of cookery and cake decorating - fish cookery, soups, starters, quick suppers, jams & preserves, gateaux, sugar flowers, gelatine flowers, all kinds of cake icing and decorating, bread making by hand and by machine. 

 As a result of a Christmas bread making demonstration Gillian was approached by Carrs and asked to help with the development and promotion of their specialist bread making flours developed for bread machines.  Since then she has given many demonstrations and workshops, enjoyed trying out different recipes and different bread machines. She has also been asked by many people with food intolerances to find recipes to suit and found this area of research really interesting

All in all she would like to say a big thank you to her mum and grandma who were always ready to let her lend a hand whenever they were in the kitchen and who encouraged her to try out different recipes.  She considers herself very lucky to have 3 children and 5 grandchildren who all enjoy cooking.

.it means her kitchen will continue to be the hub of the house for some time to come.

Real Bread by Hand with Gillian Harris

 

 

 

 

Breadmaking By Hand @ Greystoke Cycle Cafe (inc Chelsea Buns !)

 

Wed 13th March

Sun 28th July

 

Our Bread workshops are always very productive - Gillian will explain over first coffees the importance of the various ingredients,  dried yeast vs fresh,  liquids and  proving times- and very soon you'll be making your first loaf  of basic farmhouse bread - wholemeal or granary - you will quicky move on to rolls, foccaccia. rustic soda breads, challah, parmesan buns garlic rings and much more - make room in your freezer- you will see Breadmaking with new eyes .

 

There is something special about making bread by Hand -

and for the time spent doing it - then it's worth doing it as well as you can - and the warm dough-y smells that ensue will create an unrivalled homeliness for your kitchen

Gillian,  who is becoming very well known throughout the county for her whole repertoire of bread making skills will share with us her secrets for a wonderful variety of her very achievable and special  ‘hand made breads’ . 

Not to be missed - using both Aga and conventional fan oven.

Includes a lovely 2 course lunch – with hand made bread –

and of course, all refreshments.

Please bring an apron, some lightweight scales and a bag to take home your goodies..and make sure you have space in your freezer.

 How to Book       

 

 

 

 

 

Gluten Free Baking - with Gillian Harris

 

 

 

Date Change to

SUNDAY 12 MAY 

 

Anyone who has ever tried to make Pastry,  Bread, Biscuits and Scones gluten free

knows that result can be disappointing

Its entirely possible to make very light and lovely gluten free pastry- you just have to know how!

Gillian has been baking for many many years and

has been making gluten free breads

and bakes for the past  fifteen.

She bakes for several gluten free clients and is well

versed on all the short cuts, hint and tips available to get the best out of your gluten free recipes .

She will arrive with many ingredients and many

recipes.  Over first coffee she will cover the hazards of gluten free baking, and tell you about some of her  favourite ingredients that she likes to use etc - you will then be invited to choose from a variety of recipes and

the cooking will start.

 

You will feel far more confident about all

you prepare and serve after a workshop with Gill.

 

 

It's the gluten that gives bread and pastries their elasticity and cakes their spring. 

Therefore 'Gluten removed' free flours are a little more difficultt to work than normal flours and results less predictable - but there are ways round to getting good results. .

In addition there are other ingredients to use as

substitutes for a gluten free diet which will provide very tasty alternatives and so help towards a fresher approach

and better results.

 

 

 

 

You will be eating for lunch the items you have made

where appropriate

Please bring an apron, some lightweight scales

and a bag to take some of your things home in.

 

 How to Book 

 


Main Programme located on 'Other Workshops' page detailing all plus availibility

Main Programme table containing

availibilty & above information

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Scrumptious Scone Making Day with Gillian Harris

 

 

 

Please bring a pinny, a mixing bowl

and a container for all your scones to take home

and impress friends and family

 

 

 How to Book 

 

Scrumptious Scones Day

Wed 27th Feb 2013 -

Wed 29th May 2013  

full scone making day   £68 adult (2 child places @ £30 with adult)

Wed 7th August  family sessions as above

  £30 / £!8

9.45 -12.30  or 1.30- 4.15

Sat 16th November  9.30 - 2.30pm ish  full day £68

Gillian Harris shares with us her many hints and tips gleened from a lifetime of baking.

This is a very hands on cookery day experimenting with different mixes and recipes,

Why do we we use eggs, marg or butter, baking powder - how do these ingredients change

the basic  resulting scone.

Once you have made a batch or two and discovered the feel of how it should be

(and that its not so hard at all) - then the fun will begin .

Suddenly, a perfectly baked - light as a feather- plain scone will be just too easy .

You will quite soon be enticed by savoury as well as sweet and then the fun begins.

Gillian brings almost a whole supermarket of ingredients you might add to a scone-

be prepared to be adventurous

We will be working with an Aga and a conventional oven.

There should be plenty to take home at the end of the day.

 

 

 

 

Making Chutneys and Mincemeats for Christmas

 

Of Chutneys . . . Originating from India there is a virtually limitless number of chutneys that can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into either sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. Chutney types and their preparations vary widely across Pakistan and India.

However european chutneys tend to use more fruits, vinegar and sugar and less herbs and spices , although it is these that give the wonderful variations and special Christmad flavours. 

 

Gillian will have several lovely recipes up her sleeve that will stand you in good stead in the build up for Christmas and as always she will arrive with a mass of ingredients and give you an opportunity to get creative

You may be asked to bring jam jars and windfall fruit- we shall confirm nearer the time.

 

 
   

 

Saturday 5th October

10-2.30pm

 

 


  • Of Mincemeats  . . . Despite its name mincemeat contains no meat (although it used to)   but is a delicious combination of dried fruits, spices, sugar, suet, apples and brandy. It's most common use is the traditional Christmas mince pie, but it also makes delicious crumbles and cakes.  Once you've made your own mincemeat it's highly likely you 'll never wish to buy another jar again . 

 

 

 

    

 

 

   OR

Navigate to main table containing course dates, times, prices etc

Alll Quirky Workshops

dates / prices

 

OR

 

 

Christmas Bread from Around the World with Gillian Harris

 

 

..fougasse, kolach,panettone

,pulla,  challah,christollen, vorte limpe 

 and many more

   

   

Filmed by

Border TV 

in Dec 2008

as a

Christmas

Cookery

feature

......

click right

 

 

This is the footage from Border TV made 2 years ago at Greystoke

 

We will be running Xmas Breads course again this year- please contact us to join the list

   

 

Join us for a whistle stop bread-making tour around the world. 

Have a go at making and tasting some of the special Christmas breads from such places as France, Spain, Portugal, Germany, Greece, Italy, Sweden, Norway, Finland, Poland, America, Israel, etc, from very simple 'hearth bread' to very rich spicy, alcohol-soaked fruit loaves.    

Enjoy the aromas and traditions of real family Christmases.  With each bread you will learn a little of how the recipes were developed and what they represent. 

Surprise your family with something a little different this Christmas! 

 

All of these breads are usually made by hand but the use of a bread making machine

and/or Kenwood (or similar) mixer for making the dough cuts out some of the hard work !

We usually do a bit of both.

Vorta Limpa - a Swedish bread made with rye flour, cloves, port and ale - especially good with cheese * Julekage - A jewelled crown with lots of glace fruit

Kolach - from Russia unusually made with yoghurt& * Christopsomo - a Greek bread with a byzantine cross and walnuts for good luck * Placek Swiateczny - Polish - more like a teabread - traditionally the centrepiece of food eaten after midnight mass * Panettone - the famous Italian Christmas bread named after the baker who created it

Bolo Rei or Roscon de Reyes - fthe King's Crown - found in Portugal or Spain, also known as twelfth night bread, eaten on 6th January * Fougasse - a french hearth baked bread, again the centrepiece after midnight mass * Christollen - German Christ Cake - representing Jesus wrapped in his swaddling clothes * Pulla - a Finnish bread flavoured with saffron and cardamon * Challah - a traditional Jewish bread, similar in taste and texture to brioche, made for all festivals but in an elaborate plait for Christmas * Money Bread - from the USA - not strictly for Christmas but using the usual Christmas spice, brandy & fruit and good fun to make and eat * Spiced Christmas Bread - an English recipe although probably not really traditionally just for Christmas .

   
   

 

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Cup Cake Decorating Classes with Vicky Hoskins of 'The Cake Workshop'

Due to session length the usual workshop lunch is not included - Tea coffee refreshments will be served

 

Cup Cake Heaven Workshop at Greystoke Cycle Cafe - Penrith- Cumbria

 

Cup Cake Decorating Classes

 

 

The Cake Workshop, has been running cake

decorating classes sinde 2009 with over

1500 students attending.

Perfect for both the complete beginner and those

with previous experience Vicky soon manages to

  point people in the right direction and ensure students

always leave delighted with all they ve

managed to achieve

We are offering both Cupcake Piping courses and Novely decorating - Vicky arrives ready prepared with her home made cup cakes ready todecorate - 9 for each person.

We may be able to organise a special session or

full day for your group - please contact us

 How to Book 

 

Novely Cupcakes - popular with adults and children alike

 

 

 

 

 

Novelty Cup Cake Icing courses

 

Thur 30 May   (Whit week half term)  2-4.30pm   £28/22

 

 

Easter Cupcakes Friday 22 March

Our ever popular novelty cupcakes class has been

loved by adults and children alike. During this class we will show you how to create fabulous fun designs on your cupcakes including animals and cookie monsters. We will be using both buttercream and sugarpaste to create fabulous fun results. This class is 2 1/2 hours long and includes 9 homebaked cupcakes for you to decorate and take home.

 

 

Cup Cake Decorating - the basics

 

Mon 20th May 10-1pm £36

Thu 30th May (Whit week half term) 10-1pm

  £36/24  (Whit week half term)

Click on 1+1 for famliy offers

 

Learnt he basics of cup cake decorating

 

During this session you will learn

the basics of piping and decorating your cupcakes

You will leave with a box of 9 lovely Cupcakes

decorated by you.

 

 

 

Click right for

Main Programme table

with prices etc located at 'Other Quirky Days'

on top men

Main Programme located on 'Other Quirky Days' page with all fine details plus availibility

 

Sugarcraft Days with Gillian Harris

 

 

 

 

Sugarcraft at Christmas with Gillian Harris at Greystoke Cycle Cafe

All materials needed will be provided at

cost (around £7.50 upwards

depending on cake size)

 

Christmas Cake Decorating

with  Gillian Harris  

Please contact us if you would like us to organise a day for your group - minimum 6 persons

 

 

Bring along your own Christmas cake and

whilst make it just a little bit different to bring a smile

to your family's faces. 

 

Something personal or relevant ....a tractor ....

or some golf clubs on some holly,

Gillian is an expert with Sugar craft -

  which doesnt have to be flowers .

 

Alternatively - if you like a traditional finish you can do just that -  but in a very professional way -

click on any of the photos here to see more of the whole day

 

 

 

Sugarcraft at Christmas with Gillian Harris at Greystoke Cycle Cafe

 

We shall be covering the cakes with marzipan and Regal-ice (a roll out fondant icing) and will then choose a seasonal decoration made from petal paste (an edible sugarpaste) from a wide choice of examples shown from the very

easy to the more complicated.

 

Any special equipment will be available for use.   

 

Sugar Craft summer flowers workshops at Greystoke Cycle CAfe

Spring and Summer

Sugar Craft

with Gillian Harris         

Learn how to make a beautiful flower spray to decorate a special occasion cake.  Each petal is individually made fromsugar and then wired to make flowers and leaves which are then taped together to make a spray.   During the course of the day you will learn how to work with the special petal paste used to make the flowers, including use of colour pastes and dusting powders.  We will make a variety of hand pulled and cutter flowers and leaves, and learn different ways to wire and

tape them together.   

 

Sugarcraft at Christmas with Gillian Harris at Greystoke Cycle Cafe

 

 

  All materials will be provided, apart from your cake and cost will depend on the size of the cake and decoration chosen.  Please let Annie know what size and shape cake you will be bringing so that I can be sure to have everything you need

 

 


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  •  

  • We reserve the right to cancel any workshop- in which case a full refund will be given.

  • If you find you cannot attend your workshop, ideally try to send a friend. For certain workshops we hold a waiting list and may be able to offer a partial refund. Please phone asap

OUR OAK FLOORED WORKSHOP IS AVAILABLE FOR HIRE at other times for informal meeting/ workshops etc. Catering optional
 

Greystoke Cycle Cafe front gardenApart from cycle support vehicles, we only have parking for those attending workshops who feel unable to walk from the village car park and ask all others to take the short walk (8 mins)  around the Greystoke Castle Estate walls (approx 350 yds) to the Cycle Café @ Poplin Dub - a map is provided. Places may be held for a short period until full payment is made. We reserve the right to cancel a course in the event of unforeseen circumstances and then a full refund will be made. Please let us know if you need to cancel or ideally send a friend.

 

Greystoke Cycle CafeGreystoke Cycle Cafe opens on: Fridays 12 - 6pm, Saturdays 10 - 6pm & the 2nd Sunday of the month 10 - 6pm between Easter & end September. We are a family run tea garden on the C2C cycle route  and also  welcome  walkers if they are prepared to take the short walk from the village car park (350yds)

 

We serve hot and cold light lunches, using our own organics where possible, home made cakes, large mugs of tea & real coffee, have spacious cottage gardens ideal for families & enjoy lovely views out over the parkland to Greystoke Castle.

At other times, if we are in & available we will gladly serve weary cyclists & walkers with whatever we have- and will open for groups with notice.

 

 

   OR

Navigate to main table containing course dates, times, prices etc

Alll Quirky Workshops

dates / prices

 

OR

 


 

 
 

[Poplin Dub, Greystoke, Penrith. CA11 0UT] [+44 [0] 17684 83984] [annie@greystokecyclecafe.co.uk]