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Travel is included in the package prices within 5 miles from S17 in Sheffield. Mileage and travel time will be added to your booking when the distance is further. You will be notified about this at the time of your booking.

Open classes: As we are a small business, we cannot accommodate last minute cancellations. However, you can transfer your ticket to someone else. You you must notify us before you do so that we can update our records. This is very important as we take dietary needs very seriously and will need to confirm the new attendee's details prior to the class. These changes must be made at least 48 hours prior to the class starting. You can cancel up to 4 weeks prior to the class date. If you cancel between 4- 2 weeks prior to the class, you will only receive 50% as a refund. No cancellation can be accepted after this. If I become poorly, I would let you know as soon as possible and you would be offered a space on my next available class or you could also opt for a refund.

You can cancel up to 4 weeks prior to the booking and receive a refund. Please note that 10% of your total booking fee will be deducted to cover admin charges. If you cancel 4-2 weeks prior to the booking, you will lose the deposit (50% of the total booking). If you cancel less than 2 weeks before the event, you are still expected to pay the full amount of the booking. If you have to amend the details of your booking, please get in touch asap and we will do our best to accommodate your request. Please note that this may not be always possible and we may need to charge extra for the time used to make new arrangements.

Yes, all the classes I currently offer are suitable for vegetarians.

It will depend on the type of cooking classes that you are attending. Please email us to confirm if you cannot explicitly see on the booking page if the class is suitable for you.

It will depend on the type of cooking classes that you are attending. Please email us to confirm if you cannot explicitly see on the booking page if the class is suitable for you. NB. the pasta workshops are not suitable for those with coeliac disease or gluten intolerant. All the pasta machines and tools have been used with flour containing gluten.

Before attending any of my workshops or demos, please let me know if you have any food intolerance or allergies. I use the following ingredients on most of my events: eggs flour (gluten) vegetable powders (may contain nuts due to being packaged where nuts are also processed or packaged) Additional may include but not limited to the following: garlic onions tomatoes fresh herbs olive oil Parmesan cheese (milk – dairy) chili peppers tahini (sesame)

I don't have commercial premises and don't offer classes at my home kitchen. However, I work closely with PJtaste and able to hire out their conference rooms at a cost. Please contact me to enquire further.