Kimiko Barber was recently here at Cookery School, teaching a chef training course in sushi making. Kimiko is fantastic – amazingly talented and a terrific teacher. We learned a bunch from her and she kindly gave us permission to share some of top sushi-making tips.
The secrets of sushi
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Classes
At the beginning of 2012 we set ourselves a target: to obtain the highest possible rating from the Sustainable Restaurant Association (SRA), the organisation that recognises sustainability within restaurants. We’re barely three months into the year and we have just been awarded 3 STARS!
What’s more, we’re the only London cookery school to have applied for and picked up an SRA rating, so we’re feeling pretty good about ourselves this week.
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Sustainability
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
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
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
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.
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
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,
Category
Ingredients Sustainability
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Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
