The Cookery School Blog

 

Class Diary: Cake Decorating

Our burgeoning baker, 13-year-old Marly Tashmina, is continuing her culinary foray with cake decorating. She explains what she learnt in the three-hour class. 

I recently attended a cake decorating class at Cookery School. I bake quite a lot in my spare time and I was really excited to attend a detailed class like this.

The chef was incredibly engaging and brought a welcoming and fun atmosphere to the room.

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Classes

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RECIPE: Blueberry Crumble Muffins

Bank holiday is all about spending time with people that you care about, and there’s no better bonding time then getting in the kitchen and whipping up a feast. To get your creative juices going, we are giving you one of our most loved Cookery School recipes! These deliciously fruity muffins are perfect for snacking, breakfast or as a sweet treat after your meal.

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How To Recipes

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Ros Rants: why is there plastic on our TV screens?

There’s no debating that food television programmes have exploded in the last decade, with the likes of Masterchef, Great British Bake Off, Saturday Kitchen and Chef’s Table occupying the minds and hearts of millions of viewers all over the UK.

However, in the last five years or so, there has been a shift from education to entertainment, with many tuning in to follow the excitement and pressure of a cooking challenge,

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Ros Rants

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Introducing… our advanced bake off corporate challenge!

Dust off your aprons, pull out your piping bags and prepare your whisks – it’s time to bake! If you and your team have mastered the baking basics, why not take the next step in your journey with an advanced competition?

In response to the growing popularity of our original Bake Off corporate packages, we’re pleased as punch to be launching a brand new Advanced Bake Off corporate challenge. In this three or four-hour event,

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Corporate

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Ros Rants: What oils should you be using when cooking?

Oil may seem like a simple issue to some, but at Cookery School, what we choose to cook with is the result of many discussions and dilemmas!

First things first, we do not buy our oil in plastic bottles. Obviously, we are a plastic-free kitchen so that would betray our ethos! However, it goes beyond this. There is a theory that plastic (particularly softer plastics) contain BDA and phthalates and these molecules,

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Ros Rants

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RECIPE: Lemon Curd

We’re celebrating Afternoon Tea Week by sharing our delicious lemon curd recipe! It’s a super versatile ingredient and can be used for tarts, desserts, cake fillings – anything you like really! With a bright colour and strong flavour, you’ll only need a little, meaning this lemon curd recipe goes a long way.

If you find yourself whipping this up this week, feel free to share your creations and tag us on social!

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Recipes

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Why eat organic?

Cookery School’s founder, Rosalind, started buying organic ingredients more than thirty years ago because they were free of chemicals like steroids and antibiotics.  They clearly were better for everyone, but were harder to find and had to be sought out.  Now we take it for granted that we can buy most items in organic form.

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Ingredients Sustainability

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Ros Rants: The lost art of home cooking

 

When I first came to live in London, the only ‘fast’ food available were fish and chips, pie and mash or jellied eels.  Anything else required some cooking.  Even when eating a tin of bully beef, you had to put it into a pan to melt the fat in which the beef was surrounded.  Everything was cooked from scratch!

However, with convenience becoming priority number one, home cooking has fallen to the wayside,

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Ros Rants

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