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Cookery Courses
Hunters Chocolate aims to inspire chocolate lovers everywhere with insight into the chocolate-making process
Courses and events for the home cook and the professional
Presenting courses and events for the home cook and the professional, and covering everything from ‘bean to bar’, Hunters Chocolate aims to inspire chocolate lovers everywhere with insight into the chocolate-making process covering chocolate tasting from plantation, single origin and blended grades, diverse methods of tempering, moulding, filling, and practical sessions to create your own bars, spraying and colouring techniques, and flavour pairing fillings to single origin chocolate.
With chocolate coursing through his veins for much of his professional career, 20 years ago Gary became a UK Chocolate Ambassador for Barry Callebaut – the exclusive and by-invitation-only Chocolate Ambassador Club gathers almost 200 of the best pastry chefs and chocolatiers from around the world, all of whom have a talent with, and a passion for, chocolate.
Gary has since become synonymous with chocolate throughout the hospitality industry and has represented the UK as a judge for the prestigious World Chocolate Masters competition, mentoring many of the UK finalists.
3 October 2025 – The Art of Classic Patisserie Part 1
Taught exclusively by Gary Hunter, using professional recipes and techniques previously taught to thousands of Gary’s pastry students at Westminster Kingsway College, these pastry classes are a must whether you are baking for your family, entertaining friends or want to learn how to create pastries featured in some of London’s top hotels and bakeries.
Time: 9.30am to 4.30pm
Price: £210
11 October 2025 – Master Class at Hunters Academy – Game with Jose Souto
Jose is quite literally a master in his field. A professional deer stalker and falconer Jose Souto will lead you through fur and feather as he demonstrates his art with sustainably sourced wild meat. A chef at the House of Commons for 11 years and with stints at The Ritz, Mosimann’s and The Savoy Grill under his belt, Jose is author of two published and acclaimed books, Venison: The Game Larder and Feathers: The Game Larder. He is a Senior Chef Lecturer at Westminster Kingsway College where he also studied as a student.
Time: 9.30am to 4.30pm
Price: £220
25 October 2025 – Patisserie with Rebecca Heath of Hestia Patisserie
We are delighted to be welcoming Rebecca Heath to Hunters Academy of Food this year for her Hestia Patisserie and Entremets class.
Time: 9.30am to 4.30pm
Price: £210
31 October 2025 – Introduction to Artisan Bread Making
The skill of artisan breadmaking is one of the most satisfying elements of the kitchen. And mastering the basic skills of bread making, learning about the ingredients and the skills in carefully kneading, proofing and shaping the dough is what this introduction to breadmaking is all about.
Time: 9.30am to 4.30pm
Price: £195
8 November 2025 – Italian Baking & Pizza Making
Discover the ingredients necessary to crafting the genuine flavours of Italian breads, and practice the kneading, proofing and shaping techniques. You will create a selection of baked goods to enjoy during the course and to take away with you, including ciabatta, focaccia, and sweet and savoury pizzas.
Time: 9.30am to 4.30pm
Price: £195
16 January 2026 – Introduction to Chocolate Class seminar 1.0
Have you ever dreamed about making chocolates? Come and join us on this full day course where we will cover the basic techniques that will provide you with the confidence to create your own personalised range of chocolate products.
Time: 9.30am to 4.30pm
Price: £220
23 January 2026 – Introduction to Chocolate Class seminar 1.1 (moulding chocolates)
The next stage of handmade chocolates is moulding. On this natural progression day, Seminar 1.1 will continue to establish the innovative techniques that will provide you with the knowledge to create your own personalised range of moulded chocolate products.
Time: 9.30am to 4.30pm
Price: £220
20 February 2026 – The Secret of Souffles
We will teach you to make a classic panade based soufflé as well as twice baked soufflés that can be made the day before and reheated. There will also be Gary’s wonderful, sweet soufflés and the secret to their success. You will finish feeling confident that you can whip up a soufflé in minutes using just store cupboard ingredients.
Time: 9.30am to 1.30pm
Price: £110
20 March 2026 – Creating your own Granola
Try this energy-boosting course in making your own Granola to start your day. Packed with heart-healthy oats, seeds, nuts and berries, it’s sure to taste good and make you feel good.
Time: 9.30am to 12.30pm
Price: £85
6 February 2026 – Making your own Macarons
Try this sweet toothed half day course in making your own perfect macarons. Packed with tips to make the perfect confection every time, so that they are crunchy on the outside and soft on the inside, with delicious fillings and decorations.
Time: 9.30am to 12.30pm
Price: £85
6 March 2026 – Bagels & Brownies
The bagel originated in Jewish culture before leaping into popularity in New York and the United States of America. Bagels have now become a worldwide favourite. The unique cooking method gives them a delicious, chewy texture and perfect to showcase a multitude of fillings.
Time: 9.30am to 1pm
Price: £95
Christmas Baking with Gary Hunter
Come and join Gary as you make all you will need for those extra special Christmas baking treats. This class will be a truly celebratory day of learning to bake all that is wonderful about a Norfolk Christmas.
Christmas Day Preparation Course
This one-day practical Christmas Day lunch preparation course will have you planning and preparing the biggest celebratory meal of the year by creating the main preparation points for the day.
Introduction to Chocolate Bars Seminar 1.2
Learn how to prepare moulded and filled chocolate bars and snacking bars. Developed by Gary, this Introduction to Chocolate Bars recaps on tempering chocolate, preparing elegant moulded and hand dipped chocolate bars, adding flavours and textures, and hand dipping techniques.
Creative Chocolate Masterclass Friday 17th and Saturday 18th November.
Master professional chocolatier skills at Hunters Academy of Food. Designed by Gary, this two-day practical chocolate course builds upon the skills taught in the Introduction to Chocolate Seminars 1.0 and 1.1.
The Ultimate Seasonal Dinner Party Menu (Autumn)
Learn to produce a well-presented, delicious three-course dinner party menu and still have time to spend with your guests. This course will teach you the art of prompt, effective entertaining and you will learn to cook every component of a starter, main course and wonderful dessert as well as how to present your food to a professional restaurant standard
The Ultimate Seasonal Dinner Party Menu (Winter)
Learn to produce a well-presented, delicious three-course dinner party menu and still have time to spend with your guests.
This course will teach you the art of prompt, effective entertaining and you will learn to cook every component of a starter, main course and wonderful dessert as well as how to present your food to a professional restaurant standard.
This course will teach you the art of prompt, effective entertaining and you will learn to cook every component of a starter, main course and wonderful dessert as well as how to present your food to a professional restaurant standard.
The Art of Classic Patisserie – Part 2
Taught exclusively by Gary Hunter, using professional recipes and techniques previously taught to thousands of Gary’s pastry students at Westminster Kingsway College, these pastry classes are a must whether you are baking for your family, entertaining friends or want to learn how to create pastries featured in some of London’s top hotels and bakeries.
Classic and Modern Tarts
Our full day classic and modern tarts masterclass is indispensable to give you the confidence and skills needed for your next family get-together dinner, entertaining friends or clients, or perhaps you just want to learn how to make and decorate some stunning tarts with ease.
Croissants and Viennoiserie
For those of you who want to voyage into the depths of bakery further, to understand a little more about specific doughs produced as treats for breakfast or a sneaky mid-morning snack, with some new techniques to master. Suitable for home bakers and professionals alike this full day class will begin by discovering the lamination process of dough and butter. Shaping and moulding the resulting laminated dough to make light airy and buttery pastries.
