Exciting new ‘Art Day’ with refreshments throughout the day,
starting February 2020.
Palette to Palate
This new monthly workshop caters for artists and foodies in an historic Jurassic Coast setting.
Do you have an appetite for art? Palette to Palate is a one-day, fully catered art workshop that invites you to explore your creative side in a beautiful west Dorset setting.
Hosted by experienced artist Claire Nuttall and professional chef Sheila Gilbey, this informal workshop pairs fun masterclasses in painting and drawing with a menu of delicious food. Held in an early 16th-century house in Charmouth, you will learn new skills and techniques, feast on a gourmet lunch and homemade refreshments, and meet a community of like-minded artists.
The morning begins with some informal observational drawing exercises, then some expert tips from Claire to give you the confidence and skills to draw or paint a variety of subjects. This is followed by a guided painting session throughout the afternoon. Sheila will feed your passion for art with a fantastic buffet lunch, as well as savoury and sweet treats for morning and afternoon tea.
Designed to be both enjoyable and educational, Palette to Palate is suitable for absolute beginners, as well those who wish to improve their art skills. Every month, this full-day workshop will focus on a different medium or aspect of art. All materials and equipment will be provided.
The art workshop is led by talented artist Claire, whose portfolio includes commissions from Swanage County Council for various community campaigns, as well as artwork, murals and sculptures for London Aquarium, Sea Life Centres, the RSPCA, hotels, museums and private homes. Claire has also painted film sets at Shepperton and Pinewood Studios for movies including Mission:Impossible and Elizabeth, and is currently writing and illustrating a series of children’s books.
The event is catered for the self-confessed ‘foodaholic’ and chef Sheila, who hosts a pop-up restaurant at her home and self-catering business, The Abbots House. During the past 40 years, Sheila has been a private chef, commis chef, school cook, food developer for a major cheese company, and restaurant manager; she currently runs an outside catering business.