Mark will teach you how to make the perfect lemon tart, turn your choux pastry into a Gateau St Honore and make his Parmesan shortbread that Delia Smith raves about. He also shows you the secrets of a perfect strawberry mille feuille using pre-prepared puff pastry. So many pastry secrets revealed in just one day!

With a career that spans Swiss patisserie training, working for Albert Roux in Amsterdam, lengthy stints at The Connaught and Claridge’s and as Head Pastry Chef for the Mayfair Intercontinental, Mark Mitson has a jaw-dropping CV which reflects his passion, dedication and skill as a pastry chef. We are hugely proud to have Mark on the team here at The Assembly House and delighted that he has agreed to open up his recipe book to share some of his secrets with students. Whether you’d like to learn how to make Mark’s famous scones, master the art of viennoiserie (the buttery French pastries that are the envy of the world) or learn all about pastry, Mark is a wonderful tutor, full of tips and tricks.

Students are given expert tuition and recipe sheets with step-by-step instructions as they cook at their own work stations on a central aisle. Once the hard work is over, it’s the team’s turn to cook and serve you afternoon tea, as you relax and reflect with your fellow students.

You then get to take all the fruits of your labour home to share with loved ones (after all, the proof is in the pudding. Or the starter. Or the main course…!).