The Cookery School Blog

 

Pies for British Pie Week… And Every Week

We’re in the throws of British Pie Week – not that we need an excuse to celebrate pies, but it was as good a reason as any to gather our students in the kitchen for our All Manners of Pies cookery class.

Ghalid led us through pies of all sorts ranging from chicken and mushroom, beef and ale, and apple pie through to pasties. Our own salami-making-maven Charlotte was there to pass on a few notes.

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Classes

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How to Use mackerel and pollack

We use mackerel and pollack heavily at Cookery School. They feature most heavily in our Ultimate Fish and Shellfish class, where we show people how to make such lovely dishes as fish cakes and smoked mackarel pate.

The reason we use pollack and mackerel so heavily are because we can obtain these fish from sustainable sources (as verified by the Marine Conservation Society). We use Sole of Discretion as a supplier as they operate on an ethos of full transparency,

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How To Ingredients

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Sustainability Update: Green energy, recycled food waste and the quest for sustainable prawns

Sustainability has always been a big part of what we do, but this year we’re really upping the ante. There’s always room for improvement. Here are a few things we’ve been up to lately, and if anyone has any advice or tips that can help us do even better, please let us know.

On the trail for sustainable prawns…

We have found farmed prawns that we think tick all the boxes but we’re doing further research and checking a few other recommended suppliers to see what they stock.

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Sustainability

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Why We Are Different

It’s been nearly a decade since I first opened Cookery School at Little Portland Street in London and my what an exciting, busy and delicious decade it’s been. As we enter into 2012, I’ve been reflecting on the qualities of Cookery School that have kept it going so well over the years. These are the things that keep new students coming in, and old students coming back. I hope to keep these strengths alive for many years to come.

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Classes Ros Rants

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The ingredients of a good Christmas party

We’ve been busy with one corporate Christmas party after another. The kitchens are decked with tinsel and holly, looking very festive in keeping with the spirit of the parties. 

The menus on these events reflect the season with lots of butternut or pumpkin ravioli, soups, mulled wine cabbage, guinea fowl, Christmas ice cream (homemade ice cream with liquor-marinaded dried fruits) as well as mini mince pies by the dozen.    

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Corporate

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Why we love Original Beans chocolate

Just in time for Christmas, we’ve just added Original Beans “The Story of Cacao in Four Bars” chocolate set to our shop window at Rosalind’s Kitchen. Yes, loads of people are pushing chocolate this time of year, but we thing these bars are truly special and that if you’re going to buy chocolate this season, Original Beans is a company well worth giving your money to.

The reason we love Original Beans so much is that they’ve got a fascinating history with impeccable eco-sustainable credentials,

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Ingredients Sustainability

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