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Halloween Half-Term Cookery Camp for Children at Cooking It in Bristol

Halloween Half-Term Cookery Camp for Children

  • Monday, 26 October 2026
  • 9:30 am – 2:30 pm
  • £65
  • Ages 7 to 14
Where
37 Gloucester Road, Bishopston, Bristol
Group size
Small groups, everyone at a station
Included
Ingredients, equipment, aprons and the meal
Cuisine
International
Ages
Ages 7 to 14
Seats remaining12 of 12 seats left

Looking for engaging half-term activities for children in Bristol? Our 5-day Halloween cookery camp for ages 7–14 teaches core culinary skills, from scratch dough-making to technical pastry. Children cook and eat their own lunch daily. Book individual days or the full week.

Dates: Monday 26th October – Friday 30th October 2026

Timings: 9:30 am to 2:30 pm daily

Ages: 7-14

Location: Cooking It, Bristol

Looking for an immersive, skill-building holiday activity in Bristol for your children this autumn? Our Halloween Half-Term Cookery Camp offers a dynamic, hands-on culinary experience designed specifically for youth aged 7 to 14.

This is not just a standard holiday club; it is an authentic cookery school experience. we have been running these holiday clubs and children's classes for over 12 years. Every day, young chefs will develop essential kitchen skills, including precise knife work, pan safety, scratch dough production, and advanced pastry decoration, all wrapped up in a wonderfully spooky Halloween theme.

Best of all, the children will cook their own substantial, delicious lunch every single morning, sitting down together to enjoy their creations in the Cooking It dining space. In the afternoon, the focus shifts to technical baking, with beautiful, themed treats packaged up to take home.

The 5-Day Spooktacular Itinerary

Our holiday programme balances advanced techniques to keep teenagers thoroughly engaged, while remaining structured and supportive for younger culinary enthusiasts.

Monday 26th October: Ghoulish Italian Feast

  • The Savoury Lunch: "Mummy" Stromboli (scratch-made yeast dough braided over cheese and protein fillings) served with an Eyeball Marinara dipping sauce.

  • The Technical Bake: Spiderweb Chocolate Tartlets. Children will master rub-in shortcrust pastry, line individual tart tins, and practice precision piping with chocolate ganache to create an intricate web effect.

Tuesday 27th October: The Witch’s Cauldron

  • The Savoury Lunch: Green Monster Gnocchi. Young chefs will rice fresh potatoes, form a delicate potato dough from scratch, and toss it in a vibrant, homemade spinach and basil pesto. Served with scored chipolata "Witch Fingers."

  • The Technical Bake: Spiced Pumpkin & Pecan Whoopie Pies. A lesson in the creaming method, balancing autumnal spices, and whipping a cloud-like marshmallow filling.

Wednesday 28th October: Mexican Day of the Dead (Día de los Muertos)

  • The Savoury Lunch: "Buried" Chicken or Smoky Bean Enchiladas baked in a rich, authentic homemade sauce, served alongside an intricately carved vegetable Skeleton Salad.

  • The Technical Bake: Traditional Pan de Muerto (Bread of the Dead). A fantastic technical challenge learning to work with an enriched sweet dough, shaping structural "bones and skulls," finished with a orange-glaze sugar crust.

Thursday 29th October: Transylvanian Street Food

  • The Savoury Lunch: Jack-o'-Lantern Stuffed Peppers. Children practice knife safety by carving spooky faces into bell peppers, stuffing them with a hearty beef or five-bean rice chilli, paired with twisted puff pastry "snakes."

  • The Technical Bake: "Bleeding" Black Velvet Cupcakes. Mastering dark cocoa sponge chemistry, creating a hidden raspberry coulis core, and practicing professional multi-tip piping bag skills for "monster fur" frosting.

Friday 30th October: The Vampire's Banquet

  • The Savoury Lunch: Graveyard Deep-Dish Pizza. Stretching and proving deep-dish pizza dough bases, layering homemade pizza sauce, and designing a graveyard landscape using tortilla "tombstones" and mushroom "skulls."

  • The Technical Bake: Grand Finale Haunted Gingerbread Shacks. Structural baking from scratch. Children bake sturdy spiced panels and construct miniature haunted houses using stiff royal icing mortar and meringue ghosts.

What is Included?

  • All ingredients, professional equipment, and recipe sheets sent via email after the class.

  • A fully supervised, scratch-cooked lunch and refreshment station every day.

  • Instruction from professional chefs in a fully accredited, safe cookery school environment.

Please note: We happily cater to all dietary requirements, allergies, and vegetarian preferences. Kindly specify these upon booking.

Before you book

  • What time should I arrive for the class, party or event?

    We ask everyone to arrive no more than 5 minutes before the class is due to start, so 5:55pm at the earliest for a 6pm class. This gives you time to get ready.

    We start on time and finish as close to the advertised end time as possible, so we can't accommodate early or late arrivals and we can't recap what you've missed. If you do find yourself in Bishopston early, there are bars, restaurants, pubs and cafes along Gloucester Road: we'd point you at the Blue Lagoon, Palomar Bar or El Diablo.

  • What do I need to bring?

    All our courses and classes include tuition and the ingredients. We're trying to be as sustainable as possible, so please bring your own apron (ours need washing at 90° even when they're clean) and a Tupperware or sturdy container to take away any leftover food.

    Other than that, just yourself. We don't supply printed recipe cards, but we'll email them to you if you email us after the class.

  • Will there be snacks and refreshments during the class?

    We sell beer, wine, cider, soft drinks and hot drinks during class, payable by debit or credit card. On some classes you may be able to snack on what you've made before you finish cooking, but generally you'll eat around 20 to 30 minutes before the end.

    We ask you not to bring your own drinks as we have them available to buy. Otherwise a £5 corkage per person is charged.

  • I have special dietary needs. Can you adapt dishes?

    Sometimes we can adapt menus to suit certain dietary requirements. Please contact us before booking to check, and if we can, tell us in the additional comments when you book. We buy and prepare exactly what we need for each class and don't hold extra ingredients for special diets unless we're told in advance, with at least 10 days' notice. There may be a surcharge for special diet ingredients.

    Because of how we store and prepare ingredients, we can't guarantee the complete absence of any specific allergen or ingredient that may trigger a reaction. Where we do adapt a menu, complimentary snacks or sweet treats may be unsuitable and we can't always offer alternatives.

  • Can I bring my child to an adult class?

    Each class page states the minimum age. We can't accommodate children or babies in adult classes, for insurance reasons and to protect everyone's enjoyment of the session. Please check who each class is suitable for on its own page.

  • Class times include both the cooking session and the meal.
  • Menus on the site are guidance only and may change to suit dietary needs or ingredient availability.

Recipes from this kitchen

Cook something from the archive before you come, or after.

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