The Cookery School Blog

 

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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Class Diary: French Breakfast Pastries

13-year-old Marly Tashmina recently participated in our French breakfast pastries class. She reveals what she learnt. 

This was my fourth class here. I was very excited as I had never made any croissants or French pastries ever before.

When I arrived, there was a really nice atmosphere. We had some drinks and delicious food. The chef was incredibly inviting and started by introducing the ingredients that we would be using.

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Classes

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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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