The Cookery School Blog

 

Slow Food Week 2013

We were thrilled to be able to host an evening for Slow Food Week last Wednesday at Cookery School. Joined by Chris from Taste the Wild, Caroline from Moshi Moshi, Cat Gazzoli from Slow Food and 21 eager slow food cooks the evening got off to a great start.

Ros welcomed everyone to Cookery School and talked about our ethos, link with Slow Food and recent 3 stars from the SRA,

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Corporate

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Three Star Sustainability Champions

Great news: we have been awarded three stars from the Sustainable Restaurant Assosiation SRA for a second year running, receiving an overall score of 84% with full marks (100%) in the society section. 

We worked really hard to improve our practices for this year’s rating and view the scheme as a way to push us further, to constantly look for new ways and methods to run our kitchens ethically,

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Sustainability

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London’s Best Banger results are in…

We were thrilled to have recently been involved with London’s best local sausage competition, hosted by Jellied Eel Magazine. It was a top event that really does highlight just how many London butchers and producers are hard at work across the capital. Now, the results are in. Here’s the press release from Jellied Eel:

Over the past three months, The Jellied Eel magazine, together with London Farmers’ Markets,

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Ingredients We Love

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Advanced Pastry: Val McArthur Delivers the Dish

Chef and food styling assistang Val McArthur recently attended our Advanced Pastry class and sent us this write-up of her experience which we’re sharing with her permission. Thanks, Val! And per Val’s suggestions, we’ve changed the format of the class, now called Understanding Puff Pastry, to include more hands-on experience. The next session is 13th July 2013. 

Pushing my way through the throng of Saturday shoppers,

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Classes

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A short course in baking

by Rosalind Rathouse

I was born into a family of cooks and from a very early age was allowed into the kitchen. In Johannesburg, where I grew up, there was an annual agricultural show and each year my mother, my aunt and us kids, entered cupcakes, scones and cakes into the show and waited with baited breath to see whether we had won a prize. As I became a more accomplished as a cook,

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Classes

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Big Smoke’s Best Banger: the hunt begins

Exciting News – In the first week of April Cookery School will be hosting the judging of the capital’s best local sausage. The Jellied Eel wants Londoners once more to choose their favourite from 22 sausages available at certified farmers’ markets and independent butchers, made with ingredients from within 100 miles of London.

It’s not just plain pork on offer,

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Competitions

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Our Cook’s Certificate in Food & Wine

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Our new, aptly named ‘Cook’s Certificate will launch in April this year.

The Cook’s Certificate is a very intensive six-week course based on the teaching practices we’ve honed over the past ten years. The course provides training in the necessary technical skills as well as knowledge and understanding of ingredients and how to combine them to produce food that tastes delicious.

Thousands of people have passed through Cookery School and we have observed the difficulties that people have in understanding food,

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Cook's Certificate

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