The Cookery School Blog

 

Welcome to the Wild West End

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

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RECIPE: APPLE CRUMBLE

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

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Sustainable Tips for Sustainable Living

“Sustainability is highly embedded in Cookery School’s business strategy and its initiatives are among the best in the hospitality industry.”

– 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

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The Pity with Plastics

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

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RECIPE: Asparagus risotto

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?

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BRAND NEW CLASS: We’re tackling food waste!

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

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International Women’s Day: Ros’ Triumph

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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RECIPE: Pizza

It’s National Pizza Day on 9th February (yes that is such a thing!) so we thought it no better time to share our homemade pizza recipe. It’s really easy to make and so much tastier than anything store bought (with no nasty preservatives!).

This recipe serves four as a main course.

To make the dough…

 

INGREDIENTS

– 450g/1 lb strong white flour

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ingredients Recipes

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