Tel: 020 7631 4590

Saturday 11 February 2012 10am - 2.30pm (£150)
Due to overwhelming demand we have managed to find a date to squeeze in another all day fish and shellfish class for February.

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 learn how to make a calamari stew, pollock with black butter, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate.  All our fish is sustainably sourced. Organic wines will be served with the meal. To finish, delicious mini Mont Blancs will be served.  A Cookery School breakfast will welcome you on arrival.

Saturday 25 February 2012 10am - 1pm (£185)
A special knife skills class aimed at using the new Wusthof knife you will receive on the day. By the end of this class, you will have learned your way round chopping, slicing, dicing and filleting. We will teach you all the tricks of the trade so that you can chop your way to a more professional finish. The class includes minestrone with hand chopped pesto, caramelised onion focaccia, grilled catch of the day with a brown butter sauce, hand chopped Bolognese, and to finish wonderful caramelised oranges. All this using Cookery School’s carefully sourced, best quality produce. To top off the package, we will also give you a really great knife skills cookery book to take away with you as well. A Cookery School breakfast will welcome you on arrival.

Saturday 10 March 2012 10am - 2.30pm (£150)
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 learn how to make a calamari stew, pollock with black butter, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate.  All our fish is sustainably sourced. Organic wines will be served with the meal. To finish, delicious mini Mont Blancs will be served.  A Cookery School breakfast will welcome you on arrival.

Thursday 15 March 2012 9am - 5pm (£230)

We are thrilled to be working with the renowned French chocolate manufacturer Valrhona, who will be launching its first culinary classes in the UK 0n 15th March 2012 at Cookery School. Numbers will be limited to 14 people to ensure as much individual attention as possible during the 8 hour session.

Andrew Gravett of Valrhona will be using recipes and techniques from their book, Cooking with Chocolate.  The new classes will replicate the same  format as the ones in France, where students are not only taught how to taste, use and store chocolate, but also how a number of techniques can be used to create wonderful cakes, pastries and confectionery.

The day include a welcome breakfast, lunch and tea as well as a copy of Cooking with Chocolate: essential recipes and techniques, Edited by Frédéric Bau, École du Grand Chocolat Valrhona. Participants will also take away all their creations.

Proposed techniques to be taught on the day include making  ganaches, tempering chocolate, piping and decorative work, truffle making and Easter egg production.  Examples of recipes include Earl Grey truffles, salt caramel and chocolate tart and
hot chocolate with honey marshmallow.

This day promises to be a highly memorable and indulgent one!

Monday 19 March 2012 10am - 1pm (£100)
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.

Saturday 24 March 2012 10am - 2.30pm (£150)
Due to continuing demand for this class we have managed to find an additional date for March.  Book now to avoid missing out on our most popular class!

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 learn how to make a calamari stew, pollock with black butter, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate.  All our fish is sustainably sourced. Organic wines will be served with the meal. To finish, delicious mini Mont Blancs will be served.  A Cookery School breakfast will welcome you on arrival.

Monday 2 April 2012 10am - 1pm (£100)
Experience the joy of bread making. Knead, pummel and stretch your way to perfect bread. Learn to make a basic white loaf, a focaccia, granary bread, cinnamon rolls and a traditional Sabbath bread. You will leave the class with a bag of dough to bake at home.

Saturday 14 April 2012 10am - 2.30pm (£150)
Enjoy a day cooking and eating wonderful Spanish food. Lunch is a selection of tapas, including tortilla, patatas bravas, fried padrone peppers, garlic prawns and rustic rolls which will be followed by a chicken and prawn paella and chorizo and butter bean stew. The meal will end with the special torta di Santiago and a Pedro Ximenez sherry and raisin ice cream. Homemade magdalenas will be served with coffee and teas. Spanish wines will accompany the meal. A Cookery School breakfast will welcome you on arrival.

Friday 27 April 2012 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.

Saturday 28 April 2012 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 chutney, chickpeas and spinach curry, chana dal, saffron rice, spicy puffed rice, naan bread, bhatura (puffed bread), coriander chutney, tamarind sauce. To finish, shrikand and mango lassi. A Cookery School breakfast will welcome you on arrival. Beers and wine will be served with the meal.                                                     
 

Saturday 12 May 2012 10am - 2.30pm (£150)
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, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate. All our fish is sustainably sourced. To finish, you will have delicious mini Mont Blancs. A Cookery School breakfast will welcome you on arrival.

Saturday 19 May 2012 10am - 2.30pm (£150)
Enjoy a ricotta and lemon ravioli with mint butter, followed by catch of the day on a bed of mushrooms and potatoes served with salsa verde and a seasonal green salad and grilled lemon and garlic lamb served with caponata. To finish, learn how to make an olive oil and vin santo cake with vanilla ice cream and seasonal berries. Chocolate and hazelnut biscotti will be served with coffee and teas at the end of the meal. Regional Italian wines to accompany the food. A Cookery School breakfast will greet you on arrival.

Friday 8 June 2012 10am - 1pm (£100)
You will make a variety of sauces, both savoury and sweet, to accompany a myriad of dishes. You will make rich chocolate sauce, confectioner’s custard, creme Anglaise, puttanesca sauce, tomato sauce, bechamel sauce, green salsa, pesto, sauce Bearnaise, sauce Hollandaise, a red wine reduction, an aioli, a beurre blanc and a mayonnaise.

Friday 15 June 2012 10am - 1pm (£185)
A special knife skills class aimed at using the new Wusthof knife you will receive on the day. By the end of this class, you will have learned your way round chopping, slicing, dicing and filleting. We will teach you all the tricks of the trade so that you can chop your way to a more professional finish. The class includes minestrone with hand chopped pesto, caramelised onion focaccia, grilled catch of the day served with braised fennel, hand chopped Bolognese, and to finish a wonderful apple cake served with caramelised oranges. All this using Cookery School’s carefully sourced, best quality produce. To top off the package, we will also give you a really great knife skills cookery book to take away with you as well. A Cookery School breakfast will welcome you on arrival.

Friday 22 June 2012 10am - 1pm (£100)
We are very excited to announce that we are now running our Perfect Cupcakes class in collaboration with Baking Mad. Cupcakes are all the rage. Believe it or not, it is very easy to make good ones that look professional. The Cookery School team will demystify cupcake making and teach you the tricks for making wonderful cupcakes from plain and chocolate flavours through to carrot and spice ones as well as teaching how to top and decorate them to perfection. Take home a Baking Mad goodie bag and for recipes, hints and baking tips head to www.bakingmad.com

Saturday 23 June 2012 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 30 June 2012 10am - 2.30pm (£150)
Sofia Craxton Masterclass

Learn how to make spicy and delicious Mexican street food with the wonderful Sofia Craxton. Sofia will show you how to make salsas and marinades, tamales, tortillas, quesadillas and sopes - fabulous foods that is sold on Mexican streets and in local markets. The day will include grilled fish in Yucatan style recado served with habanero relish; Morelia grilled chicken in guajillo adobo served with sauteed country potatoes; corn tortillas; tamales; quesadillas; steak and flame grilled pepper tacos with chargrilled salsa; Shepherd style tacos served with drunken salsa and a spicy prawn broth. You will be welcome with a Cookery School breakfast on arrival. Organic red and white wines will be served with the meal.

Saturday 7 July 2012 10am -2.30pm (£150)
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, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate. All our fish is sustainably sourced. To finish, you will have delicious mini Mont Blancs. A Cookery School breakfast will welcome you on arrival.

Saturday 21 July 2012 10am - 2.30pm (£150)
Start the day with crudités served with anchoide, aubergine puree and a classic aioli followed by a traditional pistou soup. Learn how to make a wonderful Mediterranean fish stew and a Provencal ragout of lamb with flageolets beans. To finish, enjoy a prune and Armagnac tart with crème anglaise. Honey madeleines will be served with tea and coffee. Regional French wines accompany the meal.