Leyre has worked at Laduree, Escriba, Mama Framboise, Mandarin Oriental and Pennyhill Park, perfecting the art of chocolate-making. She is now head pastry chef at South Lodge Hotel. Join her for a full-day course which includes chocolate tempering, ganache and bonbon-filling, moulded bonbons, hand -rolled truffles and hand cut and dipped bonbons.