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DTSTART:20001029T020000
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BEGIN:VEVENT
UID:20260528T111317Z - 13157@eu517a.odoo.com
DTSTART;TZID=Europe/London:20260710T140000
DTEND;TZID=Europe/London:20260710T173000
CREATED:20260528T111317Z
DESCRIPTION:<a href="https://www.havenhills.co.uk/event/karen-s-focaccia-wo
 rkshop-35">Karen&#39\;s Focaccia workshop</a>\nFocaccia is so 2026 Come an
 d join Karen in her kitchen at Havenhills and learn how to make focaccia. 
 The basic recipe is thought by some to have originated with the Etruscans 
 and was popular with the Romans\, but today it is widely associated with L
 igurian cuisine Friday 10th July 2pm - 5.30pm £55. Arrive from 2pm for a 
 coffee or tea and an introduction to focaccia making which will start at 2
 .15pm. Karen will demonstrate each stage of the process of making a focacc
 ia. We'll have a short break for tea and a snack. Following the break with
  the dough that will have been prepared in advance we will go through the 
 final post proving stage\, prepare and decorate our loaves with foraged fo
 od from the garden and field. You will depart with your own decorated foca
 ccia and the confidence to keep making it for you and your family.
DTSTAMP:20260528T111317Z
LOCATION:Havenhills Field & Kitchen\, Havenhills Farm\, Lower Haven Hills\,
  Shifnal\, Shropshire\, TF11 9NR\, United Kingdom
SUMMARY:Karen's Focaccia workshop
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.havenhills.co.uk/event/ka
 ren-s-focaccia-workshop-35">Karen&#39\;s Focaccia workshop</a>\nFocaccia i
 s so 2026 Come and join Karen in her kitchen at Havenhills and learn how t
 o make focaccia. The basic recipe is thought by some to have originated wi
 th the Etruscans and was popular with the Romans\, but today it is widely 
 associated with Ligurian cuisine Friday 10th July 2pm - 5.30pm £55. Arriv
 e from 2pm for a coffee or tea and an introduction to focaccia making whic
 h will start at 2.15pm. Karen will demonstrate each stage of the process o
 f making a focaccia. We'll have a short break for tea and a snack. Followi
 ng the break with the dough that will have been prepared in advance we wil
 l go through the final post proving stage\, prepare and decorate our loave
 s with foraged food from the garden and field. You will depart with your o
 wn decorated focaccia and the confidence to keep making it for you and you
 r family.
END:VEVENT
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