WORKSHOPS

Sign up below, OR email info@heatherlea.ca / call us at 519-927-5902 to reserve your space(s).

We’re really, really excited to be rolling out a whole series of food-centred workshops, classes, and demos for 2017! Please check our social media feeds (Facebook!) for even more details on each of these as they approach. We look forward to chopping, rolling, canning and grilling alongside you this season!


Sunday May 14 ($29.50)

Mother's Day Brunch

HAPPY MOTHER’S DAY! Celebrate with mum by indulging in our prix fixe spring menu at the farm café! Enjoy our farm fresh quiche with your choice of soup or salad, OR our delectable stuffed french toast. Finish brunch with our seasonal rhubarb cheesecake or a heavenly brownie with ice cream.


The Fine Print: Please note that our classes/workshops are demonstration with sampling unless otherwise specified. Published prices do not include tax. Payment will be required at the time of registration, which can be processed by phone or in store. *** CANCELLATION POLICY: Please make note of the date of the registered class in your calendar, as we are unable to give credits for missed classes. We understand that life happens and you may not be able to attend. However, late cancellations do not allow us enough time to re-sell your seats. All sales are final and no refunds will be issued. If we are provided 7 days notice of a cancellation, we will allow guests to reschedule to another available date (only within this series of classes and workshops Jan-April 2017). If a class is cancelled at any time by Heatherlea Farm Shoppe due to unforseen circumstances, all class fees will be fully refunded.


What else have we been up to? Past classes have included:

Pork Butchery Demo
Water Bath Canning Essentials
North African Cuisine
Savoury Gluten Free
Pork Butchery Demos
Island Breakfast Cuisine with Caitlin
Pasta Making with Pat
Detox with Sherri
Valentine’s Brunch Workshop with Caitlin
Bone Broth & Stock Class with Jason
Cooking Classes For Kids: A 4 Part Series
Poultry Butchery with Head Butcher Jason Cooney
Pasta Making with Chef Claire Loftus
Middle Eastern Flavours with Chef Caitlyn McLeod
Canning: Food in Jars with Chef Cathy Hansen
Easy Summer Canapés with Chef Claire Loftus
Master the Grill with Head Butcher Jason Cooney