Learn the Art of Chocolate, and Decorate your own Handmade Chocolate Easter Egg at Tinwood
A brand new Easter event will take place at Tinwood Estate this April. For a relaxing evening with a glass of wine, join a Chocolate Masterclass with Chocolatier Richard Bingham.
Tinwood Estate owners Art and Jody Tukker are no strangers to hosting an event at their beautiful vineyard. A Vineyard Tour and Wine Tasting is available to book every day throughout the year. Then weekly Sparkling Afternoon Tea Tours were introduced to the Tinwood calendar, plus Sunday Lunches in the winter months, which are often sold out up to a month in advance.
This year there is a new event to put in your diary: a Chocolate Workshop at Tinwood on April 10th and April 11th.
Chocolate Masterclass at Tinwood
Chocolatier Richard Bingham will host the Chocolate Workshops in Tinwood’s beautiful Tasting Room. The evening will begin at 7 pm, greeted with a glass of Tinwood sparkling on arrival, included in the ticket price (£50pp). Sit back and relax as guests are led through a 45-minute demonstration on the fine art of chocolate making. Discover how cocoa is cultivated and turned into chocolate at beautiful destinations such as Tobago Cocoa Estate.
The second part of the evening will commence with 45 minutes of chocolate crafts. Decorate your own handmade Tinwood Easter Egg. While you create, enjoy a second glass of wine to sip and chocolates to nibble. Mocktails will be provided for non-drinkers.
While the event will start at 7 pm, the Vineyard Kitchen will be open all day to dine on hot and cold tapas-style dishes. Hot cross buns, Scotch eggs, and warm sausage rolls will be prepared to enhance the Easter festivities. Food is priced separately and is completely optional but highly recommended.
More about Richard Bingham
After studying at Chichester College, Richard Bingham followed his curiosity and love of food and travel, which he inherited from his parents. Bingham went on to build a career as a chef, baker, and pastry chef worldwide.
In Stockholm, Bingham learned to work with the brown gold, also known as chocolate.
“Whether producing fine handmade chocolates, desserts, or pastries, I have found chocolate to be a wonderful medium to work with,” says Bingham.
“I have been fortunate enough to study at workshops in the quality producers of Valrhona, Callebaut, and Chocovic, as well as short work placements at Bernachon and Pralus in France.”
More recently, Bingham worked as the head pastry chef at Goodwood House for six years and has made countless desserts for weddings and afternoon teas. “The highlight of my work at Goodwood was being allowed the creativity to produce bespoke and theme-inspired dishes to celebrate the Festival of Speed and Goodwood Revival.”
Richard Bingham has supported Tinwood Estate since the opening of their Vineyard Kitchen in 2023, occasionally supporting the kitchen team for special events and Afternoon Tea Tours. Tinwood is very excited to work with Bingham in a workshop, highlighting his fantastic knowledge and skill as a chocolatier.
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