Five ways to stand at a hot bench
Every price below is per seat unless it says otherwise, includes all ingredients, an apron, a printed recipe card and the food you cooked. No upsell at the door: if a class needs a special ingredient, it is already in the price.
Single masterclass
- One dish built from raw ingredients to plate
- Your own induction station and knife set
- Recipe card, printed and emailed
- Dinner at the long table afterwards
Six-session course
- Knife work, stocks, sauces, pasta, bread, fire
- Same station and same group for all six weeks
- Written feedback after evenings two and five
- 20% off the pantry shelf while you are enrolled
Kids' kitchen
- Low benches, blunt-tip knives, induction only
- Flatbread, dips, pasta shapes, simple pastry
- Two tutors in the room at all times
- Everything boxed up to take home
Corporate kitchen
- Whole school to yourselves, doors closed
- Two chefs, teams of two per station
- Dinner, service and clean-down included
- Invoice with 30-day terms on request
Gift certificate
- No date fixed — they choose when to come
- Tops up to any class, they pay the difference
- Refundable in full for 14 days
- Hand-written note if you give us the words
Cancel or move a booking free up to 72 hours before the class. Inside 72 hours the seat becomes transferable — send somebody else and we will not charge you twice.
Three jars, one blend
The first thing every student mixes is the house rub. Move a share and the other two rebalance, because a blend is a whole: the jar is always 100 grams and the numbers underneath change with it. This is the same panel we put on the wall screen during the class.
Salt above 55% and the rub stops being a seasoning and starts being a cure — good for a shoulder that sits overnight, wrong for a weeknight vegetable. Herb above 45% burns before the crust forms. We say this out loud in week one so nobody has to learn it from a ruined tray.
What is on the bench this month
Seats are held for ten minutes while you fill in the form. If a class is full, book it anyway — we run a waiting list and something almost always moves.
| Date | Class | Chef | Seats | Price | |
|---|---|---|---|---|---|
| Tue 7 Oct18:30 – 21:30 | Ember-roast squash & olive oil crumbSingle masterclass | Edda Marlow | 4 seats left | $95 | Book |
| Thu 9 Oct18:30 – 21:30 | Fresh pasta from one eggSingle masterclass | Tomas Rell | 2 seats left | $95 | Book |
| Sat 11 Oct11:00 – 13:00 | Kids' kitchen: flatbread & dipsAges 8–13 | Junia Faro | 6 places | $55 | Book |
| Tue 14 Oct18:30 – 21:30 | Six-session course · evening 1 of 6Runs weekly to 18 Nov | Edda Marlow | 3 seats left | $480 | Book |
| Sat 18 Oct10:00 – 13:00 | Stocks, sauces & the ember grillSingle masterclass | Tomas Rell | 8 seats | $95 | Book |
| Wed 22 Oct17:00 – 21:00 | Corporate kitchen · private hireTeam of 12, room closed | Edda Marlow | Booked | $1,850 | Full |
Three chefs, one long table
Nobody teaches a class they do not cook at home. Between them they have run the school's bench since 2017 — and they answer their own email.
Edda MarlowHead chef · fire & braises
Opened the school in 2017 with two induction rings and a borrowed oven. Teaches the six-session course and anything that touches live fire. Believes a sauce is finished when you stop wanting to add to it.
Tomas RellPasta, stocks & sauces
Came from a bakery, stayed for the stockpot. Runs the Saturday morning classes and every pasta evening. Will make you roll the sheet three times before he lets you cut it, and you will see why on the third.
Junia FaroKids' kitchen · allergen-safe cooking
Trained as a pastry chef, now writes every class in three versions: standard, gluten-free and nut-free. Runs the kids' kitchen and the allergen clean-down protocol the whole school works to.
October: ember-roast squash
One pot, lit the way we light it for the class film: a key light over the left shoulder, a soft fill from the right, a cold rim from behind. Drag it if you want to see the other side.
- Taught inSingle masterclass
- Hands-on time3 hours
- OvenWood-fired, 280 °C
- SeasoningHouse rub, 5 g
- Takes homeTwo portions
- Nut-free routeYes, as standard
- Seat price$95
A working kitchen, not a demo room
Everything here is on the bench in front of you, not behind a rope. You cook on the equipment, you clean it down at the end, and that is part of the class.
After the first evening, mostly the same thing
I came for one masterclass and booked the six-session course before I left the building. The knife work alone changed how long dinner takes at home — twenty minutes back every evening, which is not what I expected to buy.
My daughter is nine and coeliac, and I have stopped expecting places to handle that well. Junia had the whole class on the same gluten-free flour so nobody was the odd one out. She has made the flatbread four times since.
We hired the room for twelve people and I was braced for a team-building evening. It was just a good dinner that we happened to cook. Two of them have been back since on their own money, which tells you enough.
Quillon Street, the green door by the bridge
| Monday | Closed |
| Tuesday | 17:00 – 22:00 |
| Wednesday | 17:00 – 22:00 |
| Thursday | 17:00 – 22:00 |
| Friday | 16:00 – 23:00 |
| Saturday | 10:00 – 22:00 |
| Sunday | 10:00 – 16:00 |
- ADAddress14 Quillon Street, Thornbeck TB3 6QR
Green door between the ironmonger and the bridge. - TE
- EM
- GOGetting hereSix minutes from Thornbeck Bridge station
Street parking free after 18:00; two bike racks at the door.
Before you book a seat
None. Around half of every class has never used a chef's knife properly, and the first twenty minutes of any course is grip, board height and how to stand. If you already cook, say so when you book and we will put you on a station with the harder prep.
Write it in the booking form and it reaches the chef teaching that evening, not a mailbox. Every class has nut-free, gluten-free, dairy-free and vegetarian routes planned in advance, cooked on separate boards and pans in our allergen prep room. For a severe allergy, call +1 555 0148 first — a chef will walk you through the kitchen before you commit.
Free up to 72 hours before the class, either online or by phone, with the money back the same week. Inside 72 hours the seat becomes transferable: send a friend, a colleague or anyone else and there is nothing more to pay. Gift certificates are refundable in full for 14 days.
The food you cooked, boxed up, plus a printed recipe card with the version you tasted and chose — and the same card by email that night. Course students also get 20% off the pantry shelf while they are enrolled, which is where the house rub, the flour and the olive oil live.
The entrance is step-free from the street and one bench drops to 74 cm for seated work, with the overhead screen angled to match. The long table has two removable chairs. Tell us in the form and we will hold that station for you — it is the one nearest the door and the sink.
Take a station for an evening
Send the form and we hold the seat for ten minutes while a chef confirms by email. Nothing is charged here — payment happens on the confirmation link or at the door.
- 1Pick the class and the date. We hold the seat while we read the form.
- 2A chef confirms by email the same day, with the allergen plan if you gave us one.
- 3Come at 18:30 with nothing. Aprons, knives, ingredients and the recipe card are ours.
Prefer to talk it through? Call +1 555 0148 between 10:00 and 17:00, or write to hello@saltandember.example — the chefs answer their own email.
Seat held for ten minutes
A chef reads this next and confirms by email — including the allergen plan if you gave us one. Nothing was sent and nothing was charged: this is a demo concept.