Join us in the kitchen at the Mansion House to explore the Art of Sugar. Sugar boiling was employed to make a whole range of medicines taste much more palatable, it eventually became a delight to be enjoyed at the dining table, very little has changed as we all enjoy sweets as they always were, join us throughout the day as we explore different sugar boiling techniques as we work our way up the sugar boiling thermometer and learn how to employ these processes at home to make some gorgeous confections: Feather, Soft Ball, Firm Ball, Hard Ball, Soft crack, Hard Crack and Caramel.
Tickets: Free to visit the kitchen, but why not combine with a guided tour around the Mansion House.
Join us at the Mansion House, the official residence of the Lord Mayor and a beautiful example of Georgian architechture.
The Mansion House was built in 1725 to enable the Lord Mayor to appropriately entertain the visiting gentry, politicians, businessmen and royalty. The Lord Mayor's dining table has welcomed distinguished guests ever since with exotic ingredients and luxurious delicacies that exemplified the growing demand for desserts and confections and established York's reputation as the Chocolate City.
As York's confectionery industry grew so too did the power and influence of the business leaders, as a man of great standing Joseph Terry took on the role of Lord Mayor 4 times, while many of the Rowntree family became Lord Mayor and Sheriff of York. The Mansion House has played a pivotol role in York's trade, diplomacy and civic responsibility as well as fashionable entertainment and hospitality. During the workshop you will have an opportunity to take a tour of the Mansion House before joining York Cocoa House's chocolate and confectionery expert Sophie Jewett in the kitchen for a hands on exploration of how York became the Chocolate City. You will then beautifully package your creations to take home and show off, share or maybe just enjoy! Get stuck into creating your own beautiful sweets!
Special Dietary Requirements:
Please note that we will be working with ingredients that may contain dairy and soya, and they may contain traces of nuts and gluten.
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