Get 20% off our classes and courses*! Join us for a Christmas class this year or book onto a class or course next year and make 2025 the year of home cooking for you and your family and friends!
Hurry sale ends Monday 2nd December
sale excludes: Cook`s Certificate and Sourdough Masterclass with Dan Lepard
Use code: BLACKFRI2024
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 10th June 2024 – Friday 19th July 2024
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.
In the last of our series of Conversations around The Cookery School Table for 2024 we collated an expert panel of artisan cheese makers and retailers all about making, maturing and selling cheese at Christmas.
Chaired by writer & cheese podcaster Jenny Linford whose feature “The British Cheese Crisis” during lockdown was instrumental to the survival of many British producers. Jenny hosts the podcast A Slice of Cheese where she regularly talks to cheese-makers around the world. She spoke to Mary Quicke – award winning 4th generational cheesemaker (Quickes was established in 1540) widely considered the Godmother of British cheese, 3rd generational cheesemaker Jonny & Dulcie Crickmore of Fen Farm Dairy, producers of award winning cheeses including the acclaimed Baron Bigod and Joe Schneider maker of the creamy raw milk blue Stichelton cheese in Nottinghamshire.
Representing cheese retailers was Bronwen Percival the technical director for Neal’s Yard Dairy in London and Rhuaridh Buchanan a previous winner of Cheese Counter of the Year at the World Cheese Awards for Buchanan’s Cheesemongers in London.
VAT REGISTRATION NUMBER 894378171
Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
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Our Cookery School vouchers are truly the gift that keeps on giving. From Spanish, Thai, Mexican and Indian, to pastry, pasta, pies and poultry – there’s something for everyone!
