Cookery School at Little Portland Street is one of London’s leading cooking schools. With a focus on sustainability and education, we endeavour to demystify cooking, removing jargon and celebrating good home cooking skills. Our kitchen is run with the environment in mind, so we only use high quality, sustainable, primarily organic ingredients and equipment that can be found in most home kitchens.




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Friday night takeaway cravings kicking in? Tuck into our family friendly chicken tikka recipe, which is easily adaptable to suit everyone's taste buds!⁠
Comment down below what takeaway/ restaurant dish/cuisine you're missing the most⁠
⁠ How to cook the perfect rice is now on the Cookery School blog 👉 ⁠
Find out the simple principles of boiling rice & risotto rice, with recipes to test & taste! From the perfect boiled rice, to Persian rice, to pesto, asparagus & wild mushroom risottos. ⁠
Plus, if you're struggling to find rice or fancy something different, try barley, a delicious, nutritious substitute! 😛⁠
#cookingduringcovid #backtobasics #homecooking #principles #learntocook #sustainability #eatseasonal #asparagus #risotto #persianrice #wildmushroom #pesto⁠ Ever thought about growing your own? With our beloved rooftop allotment closed for the time being, we want to inspire people to  start growing their own fruit, veg and herbs. With our top tips your home allotment will be flourishing in no time!⁠
⁠ Asparagus supports #guthealth, is packed with fibre & contains protein & vitamin B! Our delicious #zerowaste asparagus soup uses everything from tip to stalk, helping stretch your food as you #StayHomeStaySafe Thanks for the pics!⁠
⁠ Packing up Cookery School for our period of isolation meant we had a lot of food to distribute (which we did via staff and others in need) and preserve. ⁠
Left over cream got whipped up into butter, cut into slabs and frozen. Lemons were preserved ready for delicious Middle Eastern recipes. Carrots and mouli (part of the radish family) were pickled in a salt and water brine and other vegetables started their fermenting journey, including leftover celeriac and apples!⁠
We recommend the below @honeyandco recipe for quick pickles!⁠
4 small turnips or any robust veg - carrot/parsnip/radish/celeriac (about 400g)⁠
1 teaspoon salt⁠
150ml white wine vinegar⁠
150ml water⁠
1 bay leaf⁠
5 cloves⁠
1.	Peel and dice veg into 2cm cubes⁠
2.	Place in airtight container and sprinkle with salt⁠
3.	Allow to sit for 1 hour at room temp.⁠
4.	Heat the vinegar, water, bay leaf and cloves until they boil⁠
5.	Remove from the heat and pour over the turnips so they are covered. Seal the container⁠
6.	Leave to cool at room temp. and then refrigerate⁠
The pickles will be ready to eat the next day but they do improve with time. Eat within two weeks once opened, otherwise you can store for a month refrigerated in the airtight container.⁠
>Add a couple of peeled slices of beetroot at stage 2, if you want pink pickles ⁠
>The pickles go very well with mint⁠
>They will cut through fat, which makes them a good accompaniment to grilled meat, fish or cheese⁠
>Perfect if you fancy making your own shawarma at home!⁠
Bon Appetit! ❤️⁠
#cookingduringcovid19 #preserving #eatseasonal #quickpickles #homemaderecipes #quickrecipes #shawarma⁠ We're kicking off our weekly recipes with a delicious and versatile tomato sauce/stew! The tomato sauce can be used as bases for soups, stews, sauces, pizzas and so much more. Serving up to 4/6 people and suitable for home freezing, enables you to batch cook and spend more time with your family. ⁠
Let us know what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.⁠
Link in bio👆