Posted by Flavours
Bubbles, Hot Cider and Mulled Wine were flowing with tasty canapes and our traditional sing a long of 12 days of christmas really set the party season tone last friday evening here at Flavours we wanted to thank our customers for a great year and look forward to spending 2018 with you all
Posted by Flavours
Starting from Flavours at 4pm heading next door to Jim the Wine merchants Jolly vintner too where the group will taste red and white wine and a New local Gin, then off to The Pie House a local business makes and bakes on site selection of pies with either gravy or liquor!!
driving upwards to the newly opened Brewhouse & Kitchen for their…
Posted by Flavours
The BBC Solent Popped in to ask Chef Des and lovely Rowena what their thoughts on whether its right that the BBC have been asked to remove any recipes from their shows after 30-60 days
Posted by Flavours
Yesterday's class was full of smiles, laughs and great flavours. 3 brilliant British classics; Jam roly-poly, Queens pudding and Des's 'legendary' Sticky toffee pudding, all brought to life by an atmosphere that was as warm and sweet as…
Posted by Flavours
Today is 1th of June 2016, the first day of Summer and it's going to be hot at Flavours.
Our Cookery School is full of happy and chatty kids.They arrived at 9am, put aprons on and started an amazing day having fun cooking. Today's Menu title is an Everyday Meals. Children loved to get messy…
Posted by Flavours
Posted by Flavours
Posted by Flavours
This week has been a testing one but if it was not for one of our students, I would have come to a complete stop, I reached for a knife and felt my back tighten, the pain was more frightening than painful but the yelp was still Loud.
I called Neil Cox from Healthy for Life Chiropractors
He asked…
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During our Moroccan Spice Class we made the very tasty Moroccan Snake Cake which is a filo pastry layered, almond and orange blossom filling rolled into a long sausage…
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When one is invited guests for dinner there are three points that good cooks cover
1- Who are you cooking for
2- What’s the occasion?
3- How much time do you have?
3-How much time do you have
Time really matters, if you want to pull off…
