We were delighted to be included in today’s article by the Mail Online’s ‘This is Money‘ feature.
When weighing up whether team away days are worthwhile – (spoiler: they are) – Mail Online put us as one of the top choices for an activity with the highlight being: “talking about it with colleagues around a large table in a restaurant-style setting as we tucked into the meal we had prepared”.
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Other
Wild West End’s vision is to enhance biodiversity in the West End of London. Despite there being a considerable amount of green space in the city, there aren’t enough connections between them to protect the birds, bees and bats, among other wildlife. One of Wild West End’s main initiatives is to attract the Black Redstart and the House Sparrow, both species once common in London.
According to the Wild West End website,
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Sustainability
Autumn is one of our favourite times of the year when there’s an abundance of varieties of apples for us to cook with. We immediately don our aprons and knock up this beautifully warming, life affirming crumble.
APPLE FILLING
2 lbs / 900g apples peeled, cored and sliced – We like to use a mixture of Bramleys and dessert apples as it makes for an interesting texture.
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Recipes
– Sustainable Restaurant Association
Sustainable living runs through our veins, offsetting the higher cost of such things as renewable energy and eco-friendly detergents against their fundamental morals. Over 75% of ingredients are sourced locally and of organic status.
For anyone who wants to learn ways to integrate environmental practices within their food business,
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Sustainability
2018: People have woken up to the problem with plastics. With jaw-dropping facts emerging almost daily, we now know that huge quantities of plastic (larger than a big rubbish truck) are being dumped into our oceans every minute and that by 2050 there will be more plastic in the sea than fish, by weight. The irony is that the cost to clean up the sea is greater than the profits made by the plastic industry as a whole – what a dystopian economic landscape we’ve created.
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Sustainability
We’re excited to have teamed up with Merino Hospitality, Thames Jet and Innerplace to create an almighty prize for 4 people!
Come and explore London on this once in a lifetime trip.
Win 4 nights accommodation in central London, £250 gift vouchers for our cookery classes, a jet boat tour on the River Thames and an exclusive concierge service by Innerplace.
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Competitions
CLASSIC SPONGE CAKE
makes 2 x 8″ cakes.
INGREDIENTS
6 eggs
170g/6 ozs sugar
170g/6 ozs cake flour – Shipton Mill organic white flour is suitable
pinch of salt
METHOD
-Preheat the oven to 400ºF/190ºC.
-Break the whole eggs into a large bowl.
-Add the sugar and beat the eggs and sugar until thick and creamy.
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Recipes
Asparagus Risotto – (as taken from the Cookery School Handbook.)
Risotto follows the same principle as other rice recipes in that liquid is used to cook the rice and is absorbed by the end of the cooking time. But risotto always cooks in stock and/or wine and not water. Unlike when cooking plain or basmati rice, risotto is stirred continuously during cooking to release the starch in the rice grains,
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ingredients Recipes What's in season?
Waste Not Want Not
We’re proud to announce the launch of our ‘Waste Matters’ class which teaches people how to reduce waste in the kitchen, in light of the 7.3 million tonnes of food wasted in the UK annually. *
The class launches in September and covers how to use food which may be deemed waste but is perfectly edible. You will learn how to repurpose leftovers and be more sustainable in the kitchen.
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Sustainability
It’s the 8th March, known to many as International Women’s Day – a celebration of the social, cultural, economic and political achievements of women across the globe and a fine time to highlight Rosalind’s pioneering early days when she set up her first company, Piemaker. Piemaker specialised in making fine pies and cakes using traditional English recipes.
Coming as no surprise to anyone, Ros defiantly refused any ingredients that contained additives or preservatives –
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Sustainability
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Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
