Book a seat or two
Seats from $99
Pasta workshop $99 · three-course $125 · banquet night $145. You share the room with other cooks.
Longbench Cooking School · Maylands, Perth
Private cooking classes and team events in Maylands
Twelve people, one long bench, dinner you made. Hands-on and chef-led, for 12 to 44 guests, priced right here before you ring.
- 1,400 private events cooked since 2015
- The price on this page is the price on your invoice
Booking two seats as a gift instead? Public classes start at $99 a seat, and vouchers come in any amount. See the public classes.
Classes and private events
Every class runs three hours at a four-person bench: about two hours cooking, one at the long table eating it.
Pasta workshop
From $1,320
$110 per head. Dough by hand, two shapes, two sauces. The easiest yes for a mixed team.
Three-course class
From $1,620
$135 per head. A starter, a main and a dessert, each bench cooking one course for the table.
Banquet
From $1,860
$155 per head. Share plates cooked across the room and carried to one long table.
Saturday
Add $15 per head
Saturday lunch and evening sessions, public or private. Tuesday to Friday costs nothing extra.
Gift vouchers
Any amount
Put it towards a public seat or a private event. Ask on the form and we send it the same day.
Private events charge for a minimum of 12 guests and seat up to 44. All prices include GST.
The event check
Price a private event
Day
12-guest minimum. You have 20, so you pay for 20.
- Per head
- $170
- Guests charged
- 20
- Benches
- 5 of 11
- Deposit, 25%
- $850
Total, GST included$3,400
Hold this dateOr: 20 seats in a public class$3,200
$200 less. Not the same event: a public class shares the room with other bookings, on our date and menu rather than yours.
See the next public class datesFrom enquiry to washing up, one contact
Book direct and the person who answers your first call is the person who sends your invoice.
Price it here
The event check above uses the same numbers we quote from. No surprise line for the room, the aprons or the ingredients.
Hold the date with 25%
We invoice the deposit to your company. The balance goes on the same invoice, due seven days before the event.
Tell us who is coming
Dietary requirements go on the form, guest by guest. We tell you in writing what we can change and what we cannot.
Cook, eat, leave the dishes
Three hours, a chef at the front bench, four to a bench. You eat at one long table. We wash up.
Why booking direct is simpler
One phone number, one person, one invoice with your PO number on it. If your numbers change, you ring us and we re-price it on the same check you used tonight.
What teams cooked
Three of the notes we get after an event.
“Eighteen of our accounts team made pappardelle with a slow beef ragu and nobody mentioned month-end once. The invoice matched the quote to the dollar.”
“We were nine and they told us before we booked that we would pay for twelve. We brought three partners, filled the third bench and the pork belly went further.”
“Two seats at a Thursday three-course class for my parents. Dad still talks about the burnt honey panna cotta, and Mum wants the gnocchi class next.”
Reviews on this page are demonstration copy.
In Maylands, east of the city
Most of our teams come from the CBD and the suburbs along the river. Three kilometres is a short taxi; six covers most of the east.
- Perth CBD
- East Perth
- Northbridge
- Highgate
- Mount Lawley
- Inglewood
- Bedford
- Bayswater
- Morley
- Bassendean
- Ascot
- Belmont
- Rivervale
- Burswood
- Victoria Park
Suburb-level location only on this page. We send the exact address, parking and arrival notes with your deposit invoice.
Questions we get every week
Can you cater for dietary requirements?
Tell us guest by guest on the form and we adapt the dishes where we can, then confirm in writing exactly what changed. Our kitchen cooks with nuts, shellfish, gluten and dairy every day, so we do not promise that any dish is free of an allergen. If a guest has a severe allergy, ring us before you book and we will talk it through honestly.
Can we bring drinks?
Ask us when you enquire. The answer depends on the booking, and we would rather give it to you in writing than print a rule here.
How long does it run?
Three hours. About two at the benches and one at the long table eating what you cooked. Tuesday to Friday events start from 5.30 pm; Saturdays run a lunch and an evening session.
What should people wear?
Closed shoes and something you do not mind getting flour on. Tie long hair back. Aprons and everything else are here.
What if our numbers change, or we need to cancel?
Change your guest count up to seven days out and we re-price it on the event check, with the 12-guest minimum still applying. Cancel 14 days or more before and your deposit moves to another date in the next six months. Inside 14 days the deposit is kept.
Can you invoice our business?
Yes. One tax invoice to your company with our ABN and your PO number: the deposit to hold the date, the balance seven days before. One contact from the first call to the last line of the invoice.
Hold a date
Tell us the day, the head count and the menu. We ring back within one business day to check the date and send the deposit invoice. Nothing is booked until you pay it.
(08) 9000 0474Office Monday to Friday, 9 am to 5 pm.
Date request noted
This is a demonstration page, so nothing was sent anywhere and nobody will ring.