Tel: 020 7631 4590

Friday 31 May 2013 10am - 1pm (£100) 

If you love fish and shellfish this class is made for you! Learn how to choose the freshest fish and prepare it for cooking. From grilling to poaching, steaming to frying, you will master the various methods of cooking fish. In this class, you will make a calamari stew, pollock with black butter, moules mariniere, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa and fish cakes. All our fish is sustainably sourced.  A Cookery School breakfast of freshly baked goods will welcome you on arrival.

Wednesday 5 June 10am - 12.15pm (£100)

This session is really about exploring the uses of puff pastry in both sweet and savoury recipes. You will get to grips with the pastry and understand how it works. You’ll make a Provencal tomato tart, Beef Wellington, Parmesan cheese straws, sausage rolls and an apple tarte tatin. You’ll also gain an understanding of short crust pastry and make a seasonal fruit tart with pastry cream and fresh fruit.  A Cookery School breakfast of freshly baked goods will welcome you on arrival.

Thursday 6 June 10am - 12.15pm 2013 (£100)

Learn how to use the pasta machine and make your own hand finished ravioli filled with lemon ricotta and a variety of sauces including wild mushroom and courgette to accompany homemade tagliatelle. Then explore and understand two very different techniques used in gnocchi making – start with potato gnocchi and a sage butter, using a potato ricer, eggs and flour. Then discover chickpea gnocchi and employ a technique similar to when making polenta, where you cook and set the chickpea flour before baking rounds of gnocchi in the oven.  A Cookery School breakfast of freshly baked goods will welcome you on arrival.

Saturday 8 June 2013 10am - 2.30pm (£150)

Enjoy learning about the soft spices and the fragrant aromas of the Middle East. Kick off the day by fuelling yourself with a light Cookery School breakfast. In this class you will learn new techniques and lots of recipes starting with an introduction to bread by making your own homemade pitta bread. Then make houmous, tzatziki, an aubergine and tomato salad and spanokopita. To follow, prepare grilled fish chermoula, a light dish made with tomatoes, a traditional lamb tagine flavoured with spices, herbs, nuts and seeds and caramelised onion cous cous. To finish, bake a delicious orange and almond cake to be served with cardamom and rosewater ice cream. Sit down to enjoy your meal with organic wines, followed by sweet Greek walnut biscuits, teas and coffees.

Saturday 15 June 10am - 1pm (£100)

Once you have mastered a classic roast, your Sundays will never be the same! Discover how to prepare and cook a spatchcock chicken with light tarragon pan juices - a great skill and perfect summer dish - served with roasted baby potatoes and cherry tomatoes. Then try your hand at roast beef with horseradish sauce – to be eaten hot or cold on a summer’s day, as well as lemon and garlic studded lamb served with aubergine caponata. At the end of the class sit down together and enjoy your hard earned meal served with wine at the Cookery School dining table. Recap the recipes and techniques you’ve learnt and leave with lots of new skills that you can to put into practice at home. A Cookery School breakfast of freshly baked goods will welcome you on arrival.

Saturday 22 June 2013 10am - 2.30pm (£150)

Join us for a day in Mexico with Mexican chef Angeles Ayala. Start the lesson with hot chocolate and molletes accompanied by salsa Mexicana. Immerse yourself in Mexican cuisine – break into groups and through a combination of working on your own and together you will create a fantastic, traditional menu including; pico de gallo with mango, nopalitos salad with salsa Mexicana, marinated fish strips, pibil-style baked chicken, beef and vegetable casserole with dried chilli sauce, chicken fillet in pumpkin seed sauce, pickled red onion with habanero chilli, Mexican-style rice and sieved black beans. All this will be enjoyed with homemade tortillas and totopos. Finally you will prepare corn cake and grandmother’s crème caramel, before sitting down to eat everything that you have made.

Saturday 6 July 10am-1pm (£100)

Join us for a morning to learn traditional techniques for two classic dough recipes. Ghalid Assyb will show you a trick or two for producing wonderful buttery croissant, pain au chocolat and brioche, made with delicious organic butter. These two fantastic techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes.  Impress your friends and family with wonderful fresh, homemade goodies for breakfast. Take home your recipes and new found skills and don’t forget that croissants can be made in advance and frozen!

Saturday 6 July 2013 3pm - 6pm (£100) 

Join us for three hours of baking; learn the most important rules for successful cake baking and acquire a lovely and varied cake repertoire. You will explore butter cakes, oil based cakes and quick cakes as well as covering a variety of toppings. Choose a cake to make, from a classic Victoria sponge with a butter cream icing, a devil’s food cake with a chocolate fudge icing, lemon cake with a lemon drizzle topping or carrot cake with a cream cheese topping.  Finally learn to decorate cupcakes by using basic piping techniques and the best icing to use on small cakes as well as other tips and ideas. Taste your cakes and recap the recipes with the chefs before leaving with a box of cake! A Cookery School breakfast of freshly baked goods will welcome you on arrival.

Saturday 13 July 2013 10am - 2.30pm (£150)

Enjoy a day learning about this popular cuisine. In this class you will learn how to identify and prepare a range of new ingredients. Start with bean salad, green papaya salad, followed by hot and sour prawn soup, thai fish cakes and vegetarian spring rolls with a dipping sauce. Then enjoy phad thai, green chicken curry, hot and sour grilled fish and jasmine rice. To finish, sticky rice with mango. A selection of wines and beers will accompany the meal. On arrival, you will be welcomed with a delicious Cookery School breakfast.

Saturday 20 July 2013 9am - 4pm (£230)
This will be a 'hands-on' Sourdough baking class. Dan will show you how to achieve the crust and crumb, taste and texture you've aspired to, along with a host of tips & tricks and expert techniques. From how to create and keep a healthy leaven (or 'starter'), through mixing, kneading and shaping the dough, to the finished loaves coming out of the oven, and using your sourdough leaven to lift your baking skills. You'll be welcomed on arrival with a freshly-baked Cookery School breakfast, and the day also includes a beautiful lunch of La Fromagerie cheeses, paté, salad and Dan's homemade bread, and and afternoon tea break, with time for a recap on what's been learned during the day and a Q&A session. Numbers will be limited to 14 people, to ensure that Dan is able to work with each of you individually. You will leave with your loaves, a pot of leaven and a lot of new skills that you will be able to put into practice at home

Saturday 27 July 2013 10am - 2.30pm (£150)

Learn how to cook an Indian feast in this special Indian masterclass with Indian food writer, Kumud Shah. Kumud will take you step by step through the wonderful spices and flavours of Indian cooking. You will learn how to make onion bhajis, spicy potato balls, potato and shallot curry, potato and stuffed aubergine curry, chickpeas and spinach curry, creamy mushroom curry, mixed dal with spinach, stir fried okra, saffron rice, spicy puffed rice, naan bread, bhatura (puffed bread), coriander chutney, tamarind sauce. To finish, shrikand and mango lassi. A Cookery School light breakfast will welcome you on arrival. Beers and wine will be served with the meal.            

Saturday 3 August 10am - 1pm (£100)

Have you ever fancied yourself as a pastry chef but been put off by tricky techniques and methods? In this class, you will master the techniques needed to be able to make perfect pastry. From choux to shortcrust, from pate sucree to puff, you will come away with all you need to know to make delicious pastry time and time again. During the class, you will learn how to make apple pie, vegetable quiche, traditional Cornish pasties, cheese straws, palmiers and profiteroles. You’ll gain a good understanding of the different techniques and ingredients used and leave with recipe cards and a boost of kitchen confidence! A Cookery School breakfast of freshly baked goods will welcome you on arrival.