Class commenced a little late but began soon after everyone was seated. The teacher was friendly and welcomed everyone with a smile. The preliminary ingredients (mozzarella skin) and (the Burrata filling) are premade and provided for us. Consequently, we don't get to see how that process is done. We do get the recipe for these at the end of the class. Perhaps doing the mozzarella class first may be preferable but not necessary. The venue was neat, tidy and modern. Everyone would have had a clear view of the teacher. There was also a screen to view what the teacher was doing from an above view perspective. The instructions and demonstration was clear but by the time we actually began making the boconcini , I had forgotten the first instructions. I suggest that there should be a replay on the screen of each process or alternatively to break up the process in order to keep up with the teacher rather than starting the process at the end of all the steps and then relying on memory. Perhaps some people may have a strong short term memory but others may not and only remember the last instructions. The floor is quite slippery if you happen to kaplonk your mozzarella in the bowl of hot water, as I did. So, do heed their advice to wear appropriate non slip closed shoes. Overall, a most pleasant experience, my partner and I enjoyed the class and would most definitely return to do other cheese making classes.

I thoroughly enjoyed the class, the venue was spacious and the material was provided for us, too easy.
I would highly recommend it.