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Calling all Culinary Kids! If you’re looking for a way to entertain the little ones, our food learning sessions at Apricity might be for you. 


The relaxed sessions aim to expand their palate and knowledge about food, with a particular emphasis on seasonal fruit and vegetables. Chantelle will guide our young guests through a tasting session, culminating in them making a snack to enjoy with their lunch.  


The sessions run for 50 minutes and are as interactive as possible. Caregivers are welcome to sip coffee or cocktails upstairs while the kids learn and discover. After the class, all are warmly welcome to join us for lunch. Each ticket will include one kid’s learning session with a 5-course Culinary Kids tasting menu. There is also an option to add guests to join for lunch - simply get in touch with our team to add on extras.


Each ticket price also includes a donation to School Food Matters, a charity which provides food education programmes to schools and works to improve children’s access to healthy, sustainable food during their time at school.


Session format

11am arrival

11:10am session begins

12pm lunch 

The sessions are suitable for children ages 7-12 and spots are limited to 10 per class

Tickets | £50 per child

Price includes 50 minute session + 5 course Culinary Kids tasting menu + charity donation to School Food Matters (parents are free to leave during the session but children must be accompanied by an adult for lunch, price does not include our 5% discretionary service charge)

2024 DATES

We typically schedule sessions during school holidays.

Check back here to see when the next lot of dates have been confirmed or drop us an email at




The 5-course menu has been designed to be creative, yet accessible to help children expand their taste buds, learn more about where food comes from and explore seasonality.


Chantelle is passionate about educating children about where food comes from, and how it gets on to our plates. The Culinary Kids menu continues to celebrate our ethos of conscious cooking and joyful dining with a menu centred around hyper-seasonal produce from small-scale farmers, as well as locally foraged ingredients, with a focus on low waste across the board.


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