Join us every weekday evening at 6pm for a free cook-along course online!
After 20 days of daily one-hour classes Monday to Friday, you will be a more confident cook, you will have mastered many basic techniques and learnt principles that you can apply to other recipes and meals.
Tuesday 6 May – Tuesday 3 June, 6pm – 7pm
This six-week fast track accredited cooking course provides the fullest possible culinary training for knowledge that will last a lifetime. Students graduate with over 200 hours of practical learning, four qualifications and the confidence to enter the professional food industry.
Next cohort: Monday 9 June 2025 – Friday 18 July 2025
At Cookery School it has always been about the food. We work with the best teachers who make learning to cook good food easy and fun. With over 20 years of experience, we know how to teach, empower and excite our students.
Our dedication and ethical approach to everything we do run through our veins at Cookery School. From sourcing top quality, seasonal and mostly organic ingredients to running the kitchens on renewable energy. Our menus change with the seasons, new trends and favourite cuisines from across the globe.
From our founder, Rosalind, through all of our lovely team members, social responsibility is always at the forefront.
Food allergies, dietary requirements? We can tailor many of our classes to you, whether that be gluten-free options, vegetarian options, or anything else, our experience and expertise means that you can enjoy your class without the worry.
Teaching classic, simple cooking has been our ethos from the start and remains one of our main principles today. Our courses are designed to give you the tools, skills and confidence to cook at home and in professional kitchens. Learning by principle, you will build upon techniques and topics and use repetition and reinforcement to become a competent cook.
Antonia Lloyd attended our event – Enough is Enough: Fight Fake Food on 29th April 2025.
Here she recaps the main insights of the expert panel: Dr Chris van Tulleken author of Ultra Processed People, Dr Dolly van Tulleken who co-wrote the insightful report NourishingBritain along with Henry Dimbleby about why leading politicians did not implement the National Food Strategy, and Sue Pritchard, Chief Exec of the Food, Farming and Countryside Commission who held the UK’s largest-ever public dialogue about our food system – The Food Conversation and our founder Rosalind Rathouse.
The event was chaired by TV presenter Kate Quilton.
VAT REGISTRATION NUMBER 894378171
Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: 15b Little Portland Street, London W1W 8BW
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
