Following Robs trip to Fukuoka last year we are delighted to announce a series of events at our Bath Tea House with tea master Kumiko Koga as part of our ongoing partnership with the prefecture. Koga [pictured below] is the fourth generation of her family business established in Yame (Fukuoka) in 1938. Her mother is the current head of the company and Koga is next in line to take over. To have two women in these senior positions, even today, is rare in Kyushu and Japan which makes Koga's visit even more exciting.
Koga will host three sessions - 2 introductory sessions and one in depth session between the 27-29th October. In both sessions participants will have the chance to taste and prepare the tea themselves before finishing with tea and tea inspired treats from Suzue Aoyama - Patissier Chocolatier.
There will be plenty of opportunity to ask questions!
More details below : book early to avoid disappointment. Should be a great weekend!
Email : email@example.com
Call : 01258475389
SWEET TREATS FROM Suzue Aoyama - Patissier Chocolatier
Born and brought up in Osaka, Japan Suzues' family has a traditional noodle restaurant where they also sell rice cakes. Suzue was brought up surrounded by many food inspirations. While she was help making Japanese traditional rice cake at home, she was wondering how the patisserie was made at next door... and later, she decided to discover and learn the art of patisserie.
'I have studied at Le Cordon Bleu in London and Paris to gain Patisserie and Culinary diploma. During my training, I gained experience from many world leading hotels and private dining. I was then in charge of the world famous afternoon tea pastries at The Savoy, London. I have won several awards, including the Gold award for tea pastries at the Hotelympia 2000 and also Gold medal at the Culinary Olympics 2004. I set up and built the brand William Curley with my partner for over 10 years and was the main force for the brand to win several chocolate awards and join the World leading association, Relais Desserts. During this time I trained several young pastry chefs who are now working as successful pastry chefs at all over the world'
'My philosophy is 'Share the joy with family and friends' and I love to share my skills and happiness through my cooking career. I create French style patisserie and British baked cakes with oriental twists which are well received from the both European and Asian market.