Date of Event
Date(s) - 09/03/2026 - 10/03/2026
9:45 am - 5:00 pm

Location of Event
Tewinbury Farm Cookery School Hertford Road, Welwyn, Hertfordshire AL6 0JB United Kingdom

This event is now closed for bookings if  you are interested to attend future events please click here to let us know and we will be in contact 

Level Up Your Menu: Free From Cookery Masterclass with expert Master chefs!

Extended Early Bird Rate – to Saturday 31 January 

Monday 9th and Tuesday 10th March 2026

Innovate | Include | Increase ROI

Dates:     9 – 10 March 2026
Venue:   Tewinbury Cookery School, Hertfordshire, AL6 0JB

Timings

• Monday: 10:00–19:00 (includes dinner)
• Tuesday: 08:00–17:00

Reimagine FreeFrom – Without compromise!

The FreeFrom market is exploding and diners now expect more than a token gluten-free option. They want creative, safe, high-quality dishes that feel like the “main menu”.

This intensive two-day masterclass shows chefs how to make FreeFrom food:
✔ High-quality
✔ Cost-effective
✔ Operationally efficient
✔ Innovative enough to set you apart from your competitors

Whether you’re developing new menus, reinventing classics, or future-proofing your offering, this chef-led practical course will show you how to turn inclusive dining into a commercial advantage.

Why Chefs Should Attend?

FreeFrom skills are now a non-negotiable. The food businesses who get it right are winning loyalty, repeat bookings, and higher spend.

You’ll learn how to:

• Create inclusive dishes that look, taste, and perform like your standard menu
• Reduce costs through better ingredient use and smarter substitutions
• Use FreeFrom innovation as a USP for sales and brand growth
• Improve your allergen confidence, consistency, and kitchen flow
• Build menus that attract Food Hypersensitive (FHS) guests — one of the most loyal customer groups in hospitality
• Take inspiration from proven success stories, like One Aldwych, who saw a 25% increase in bookings after introducing their FreeFrom menu

This is practical training you can implement the next day not just theory!

Led by Award Winning Master Chefs

Claire Clark MBE – International Pastry Chef & Consultant

Discover natural thickeners, dairy-free and egg-free alternatives, and creative pastry solutions using buckwheat, seeds, puffed grains and more. Recreate Claire’s signature desserts that redefine FreeFrom patisserie.

Lee Maycock FCGC – Founder, UCFF & Head of Tewinbury Cookery School

Reinvent Afternoon Tea with gluten-free and dairy-free bakes. Compare fresh bakes with specialised FreeFrom mixes (Middleton’s Foods) to achieve consistency at volume.

John Feeney – Founder, UCFF & Culinary Innovator

Learn FreeFrom flavour innovation, current dining trends, and product development insights influenced by global markets and modern consumer expectations.

To find out more about our amazing chefs please click here to download their Bio’s

What’s Included

• All meals, refreshments & snack breaks
• Interactive, hands-on cookery sessions
• Gluten-free beer tastings
• Goody bags, sample products & recipe packs
• Networking with chefs, developers & innovators
• Allergen-safe, cost-effective recipe ideas you can implement immediately

Who Should Attend

Perfect for chefs looking to upskill, innovate, scale and differentiate.
Including:

• Commis Chefs & Chef de Parties
• Pastry Chefs
• Sous, Head & Executive Chefs
• Development Chefs (Chains, Groups, Retail, Hotels, Holiday Parks)
• Culinary teams developing new product lines or updating menus

If you’re responsible for menu development, operational consistency, customer experience, or business growth this event is designed for you

Pricing

Special Pilot Early Bird Rate – Extended Rate until 31 January 2026

• Solo Attendee: £399
• Second Attendee (sharing workstation): £350

Standard Rates (after 31 December):

• £450 solo
• £399 second attendee

Only 12 workstations available (max 24 chefs). Spaces will sell out.

With Thanks to Our Sponsors

We are proud to partner with:
Middleton’s Foods, Saputo (Vitalite & Cheezy), Monty’s Brewery,  Labl.it, Warburton’s Gluten Free – providing sample products and ingredients for the event and goody bags.

Need Accommodation?

Click here  to download local hotel options. Tewinbury sits in stunning Hertfordshire countryside with accommodation to suit all budgets.

What to Bring

• Chef’s whites & non-slip footwear
• Notebook & pens (handouts included)
• Reusable containers for tastings
• Enthusiasm to experiment and rethink what FreeFrom can be!

All meals and refreshments included. Please notify us of any dietary requirements in advance.

Optional Highfield Level 3 Allergen Management Exam – Discounted Rate

For chefs and managers who want to formalise their learning, we are offering the optional Highfield Level 3 Allergen Management qualification at the end of Day 2. This accredited exam provides a recognised industry standard that demonstrates advanced allergen understanding and operational competence. You can select the exam as an add-on during booking, and as part of this pilot program we are offering it at a special discounted rate exclusively for masterclass participants.

Secure your station TODAY !

FreeFrom isn’t a trend, it’s the future of profitable, inclusive dining.
Be part of the movement redefining hospitality standards.

Book Now or contact us for more details.

Multiple Ticket Bookings – Please ensure you select to pay by invoice after selecting your tickets, if booking two spaces for the same venue – please book individual places and make a note in the comments that a 2nd place is booked.  The lower rate is when a 2nd space is booked from the same venue or organisation.

Note: minimum bookings 10 attendees - date subject to change if low numbers

Bookings