Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

The Instinctive Cook is Thyme's long-standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Recipes are subject to seasonal availability but might include: cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.   

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.

Spend an hour-and-a-half with top Thyme chefs and learn to forever impress your dinner guests with simple and delicious canapés. Recipes will change from week to week and are subject to seasonal availability. Come the summer months, pea-and-ricotta-topped crostini and a blackcurrant bellini might be on the menu. While in winter, there could be homemade gyoza alongside a citrus-based apéritif. Following the class, enjoy your canapés and apéritif in the Olive Garden or Baa Bar.