Made by hand
Roll up your sleeves.
You’ve bought the pasta machine. It’s in a cupboard somewhere. Come get your hands dirty instead, then eat everything you made.
You’ve bought the pasta machine. It’s in a cupboard somewhere. Come get your hands dirty instead, then eat everything you made.
Guests are welcomed with house-made shared plates and a drink, then guided through the whole thing, from potato to plate — from raw ingredients to a shared, plated meal, followed by dessert.
Approx. 1.5–2 hours from potato to plate. Two complementary sauces demonstrated, plus the small techniques — texture, plating, ingredients — that lift the dish to restaurant standard while staying achievable at home.
From €55 pp · based on 8–10 guests · minimum booking €400
Book a workshopBisoni's sourdough focaccia, local marinated olives & cheeses, charred peppers with walnuts and molasses, grilled local apricots with burrata — enjoyed with drinks while everyone settles in.
Hands-on with the dough: rolling, shaping and cooking your own gnocchi, plus two sauces — brown butter & sage with charred broccolini, and slow-roast tomato with basil and mascarpone.
A full three-course lunch or dinner of everything you've made, green garden salad on the side, lemon tart with crème fraîche to finish — and printed menus and sauce recipes to take home.
Matching wine available as an optional extra.
Fresh Pasta Workshop — from flour to farfalle, hands in the dough the whole way.
Sourdough Workshop — starter to baked loaf, with the method Lara has been refining since her bakery days in Australia. Leave with your own starter and the confidence to use it.
Healthy Salads & Sharing Dishes — a lighter format built for retreats and groups who want ideas they'll actually use at home.
Priced per group · perfect for retreats, birthdays & team days
Ask about datesTell Lara your group size and occasion — she'll shape the workshop around you.
Enquire now