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.
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,