手工果醬工作坊 Handmade Jam Workshop with David Bingley

這個課程會製作三種果醬 :覆盆子果醬,櫻桃果醬和藍莓果醬 (口味受季節性供求)

你是否在尋求一種手工製造的果醬可以利用市場出售平價的果子,製造出在超級市場出售的品質或者某些你從未試過的口味?為何不自己製作出可供你家庭在早餐中可享用在吐司或者蛋糕上的果醬。在這個課程裡會教3種可供你在家庭裡享用的果醬。

*每個參加者需要自備三個250g密封罐子

日期:2018年6月9日 (星期六)
時間:2:00pm-3:30pm
費用:$450/位 
(可額外自由選擇購買器材: 一個糖果溫度計 HKD200, 三個美臣罐 HKD100)
人數:8
導師:David Bingley
語言: 英語授課 (English only)
地點: 1/F & 2/F., Lot 2891-2 Shek Mun Kap Village, Tung Chung, N.T. (東涌石門甲村2891-2號1-2樓)

報名 >>>> https://goo.gl/forms/DemotD8SvSen4LS92

**想在一起學的團體我們可以提供私人課程,可電郵到info@houseoflight.com.hk

 

 

Handmade Jam Workshop

In this class you will make 3 types of Jam; Raspberry Jam, Cherry Jam and Blueberry Jam (Flavours subject to season and availability)

Are you looking for a handmade jam that you can make use of the cheap berries that are on sale in the super market or that you have not eaten? Why not make a batch of jam for you and the family to enjoy at breakfast, on toast on a scone or on a cake. In this class you will learn how to make 3 types of jams, which you will be able to take home and enjoy with your family.

*Each participant will need to bring 3 x 250g sealable jam jars.

Date: 9 Jun, 2018 (Saturday)
Time: 2:00pm-3:30pm
Fee: $450/person
(Optional Extras; 1 x Confectionary Thermometer HKD200, 3 x Mason Jars HKD100)
Maximum: 8 persons
Teacher: David Bingley
Language: English only
Venue: 1/F & 2/F., Lot 2891-2 Shek Mun Kap Village, Tung Chung, N.T. (東涌石門甲村2891-2號1-2樓)

Registration >>>> https://goo.gl/forms/DemotD8SvSen4LS92

**Private classes can be accommodated for groups who want to learn together. Email us at info@houseoflight.com.hk

About Teacher 導師簡介 – David Bingley

 

This class is taught by David Bingley, a second-generation Hotelier and a Passionate Food and Beverage Specialist with over 20 years hands on experience in the industry. I started to learn to cook at the age of 7 making egg based dishes like omelettes, poached eggs, and pancakes. I moved on to baking cakes, roasting meats and steaming puddings with both my grandmother and father. At 14 I started to work in a local restaurant during the holidays, and at 17 went to craft and catering college before moving to Asia to start a career in Food and Beverage.

“I love cooking, and have done since an early age and as I get older I want to hand make as many items as I can to ensure that the product, be it jam, ketchup, chocolate spread or gravy is as healthy and free of additives to nurture my family”