The Cookery School Blog

 

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?

Olive oil

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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RECIPE: Lemon Curd

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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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

croissants

13-year-old Marly Tashmina recently participated in our French breakfast pastries class, where she made croissants and a variety of other treats. 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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