The Cookery School Blog

 

Ros Rants: My journey to being plastic-free

I am 75 years old and it is during my lifetime that plastics have evolved.  It is hard to believe that over a mere 50-year period, plastics could be responsible for systematically polluting our environment and our bodies.  This trend has to be urgently reversed and it can only be done by us, the people that so willingly embraced all things plastic over the past half century.

It is not hard to understand why we did this,

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Ros Rants

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Introducing our sustainable team building package!

As London’s most sustainable cooking school, it goes without saying that all our private and team-building events are run with sustainable practices in mind. However, we’re now taking this one step further, with our sustainable event packages!

These new packages will see visitors create delicious dishes that minimise waste and use less meat, all while learning about sustainability concepts such as carbon footprints, sourcing ingredients and seasonality.

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Corporate Sustainability

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Plastic-Free July: Easy swaps in your kitchen

Plastic Free July is a fantastic initiative that aims to reduce plastic pollution, but can seem overwhelming on first glance! After all, plastic hides in many products, making swapping them out harder than first thought.

Luckily, there are many easy swaps to make in the kitchen. We have been running a single-use-plastic-free kitchen for over 12 years, so have found many solutions along our journey.

Lose the packaging

The UK suffers from excessive plastic packaging so reducing your consumption is an important first step.

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How To Sustainability

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Ros Rants: The ethics of chocolate

I am an utter chocoholic and love the stuff but I always have one huge proviso – it has to be 100% slave free. The chocolate that I devour and that we use at Cookery School is always ethical.

In our chocolate making class, taught by the wonderful Jon Hogan from Rococo, we start the day with a tasting of a range of different ethical chocolates. Our students are always shocked to learn that the chocolates that they eat all the time aren’t free of controversy and ought to be given an enormously wide berth.  

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Ingredients Ros Rants Sustainability

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Solving the chef shortage with Cook’s Certificate

One of the biggest ongoing challenges faced by restaurants in the UK is the shortage of chefs and the quality of new recruits into kitchens. The latest Office of National Statistics data demonstrates that hotels and restaurants are experiencing a consistently higher vacancy rate than other sectors – there are 4.1 vacancies per 100 jobs, in comparison to the average of 2.8 across the wider economy.

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Cook's Certificate

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RECIPE: Tempering chocolate

July 7 marks World Chocolate Day, a fantastic excuse to get creative with cocoa in the kitchen! Tempering chocolate is an essential skill when working with chocolate – once you’ve got this down pat, the opportunities are endless.

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Recipes

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Ros Rants: A sprinkle of salt

Salt is magic for me. Of all the ingredients that can be used to enhance the flavour of food, salt is the most effective when correctly used. The emphasis being on correct! I loathe food that is over-salted. It kills the taste of any dish, so it’s essential to find the right balance.

There is a hysteria surrounding the use of salt.  It is not unfounded if one is a fast food or ready meal addict.

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Ingredients Ros Rants

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The importance of sourcing sustainable fish

Fishing continues to be one of the biggest issues facing the food industry. With over-fishing and dredging jeopardising fish stocks and sea bed ecology, it is more important than ever that we investigate where our fish is coming from and ensure the methods used are as sustainable as possible.

What does sustainable fish mean?

Sustainable fish is caught in ways that allow the long-term future and viability of species,

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Ingredients Sustainability

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