Join us for a class or course* and GET 20% OFF all bookings. Learn new skills, expand your knowledge and explore new recipes. Meet new people, cook and eat together!
Hurry sale ends Wednesday 30th April, midnight.
Sale excludes: Cook`s Certificate and Sourdough Masterclass with Dan Lepard
Use code: CSSPRING20
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.
We discussed the history of ferments and their culinary uses alongside health in our evening of fermentation at Conversations Around the Cookery School Table on Monday 31st March.
Meet the fermentation fanatics! On our panel were Dr Johnny Drain – a chef with a PhD on a mission to unlock the secret science of flavour, fermentation and sustainability, Chantelle Nicholson – chef and owner of Green Michelin Starred restaurant, Apricity in London, Ryan Walker – head of fermentation at Silo London’s leading zero-waste restaurant, Chetanya Alexander – founder of naturally fermented Tickles Pickles, James Kinross Associate Professor of Surgery at Imperial College London and author of Dark Matter: The new science of the microbiome was published by Penguin in 2023 and Dan Lepard Australian baker, food writer and sourdough expert.
From kimchi, kefir and kombucha, Middle Eastern and Asian pickles, to buttermilk and sourdough, fermented foods – some of which are literally ancient, are having their moment, playing a part in our diets, cooking culture and maintaining a healthy gut.
VAT REGISTRATION NUMBER 894378171
Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: 15b Little Portland Street, London W1W 8BW
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