Here at Cookery School, we love seeing kids in the kitchen! Cooking is such a great way to learn and encourage creativity – especially if there’s a delicious dish at the end.
If you have a curious and culinary-minded child, here are our top tips to get them cooking in the kitchen.
Use recipes that you know work
Do not be tempted to go online to find recipes as often,
We choose all our suppliers very carefully, opting to work with companies that share the same ethos that we do. When it comes to coffee, we work with Hasbean, a sustainable coffee roaster and supplier based in Stafford, in England’s north.
Stephen Leighton established Hasbean in 1999 and chooses to work directly with over 30 coffee producers around the world, in places such as Costa Rica, Ethiopia,
We are hiring energetic back of house staff to wash up, clean and clear dishes, amongst other kitchen porter responsibilities. You must have a good level of spoken English as you will be interacting with customers.
With the busy Christmas season ahead, we’re looking for additional assistance in our Oxford Circus kitchen!
The pay is £12 per hour. Daytime and evening shifts available. There is potential for up to 20 hours per week for the right person.
In some restaurants and cookbooks, there is a feeling that any ingredient goes with any other ingredient. That is definitely not the case. Fusion cooking introduces lots of room for error and can often result in culinary disasters.
In order to guide you when cooking, I suggest following this rule: ‘what grows together goes together’.
Batch cooking, or meal prep, is the act of preparing a week’s worth of food in one session, ensuring that your lunches and dinners are looked after for the days ahead. It’s a fantastic way to ensure you’re eating well, saving money and most importantly, improving your cooking skills!
However, meal prep doesn’t mean having the same thing for five days straight. With a little forward planning and organisation, you can enjoy a wide variety of dishes without too much effort.
Have you ever felt uncomfortable when faced with a restaurant wine list or superior sommelier? It’s not always easy telling grape varieties, vintages or Old versus New World apart, never mind attempting to understand what’s different about organic, natural or biodynamic wines.
Help is at hand with our three-day intensive Wine & Spirit Education Trust (WSET) certified course.
Jamie McGurk recently participated in our professional Cook’s Certificate course. Here, he explains his experience over the six-week course.
It’s fair to say elaborate and expansive cooking at university is a rare and laborious feat. During my studies, my dinners were usually simple chicken and rice, followed by a couple of Deliveroo meals and some oven chips in between. Whether it’s down to the laziness of a second-year student,
Good home cooking, along with sustainability, is at the heart of all that we do at Cookery School. We try to pass this message onto everyone who visits, as we want them to feel they can go away to cook on their own with confidence.
With cooking no longer being taught in schools and cooking no longer being passed down through the generations, we find an increasing number of people are turning to us to learn how to cook.
With Zero Waste Week coming to a close, we’re looking beyond this week to see how we can continue to reduce our waste in our everyday lives. While at Cookery School, our kitchens are plastic-free and our food waste is already limited, we’ve taken the time to look into our personal lives, looking for opportunities where we could cut down even further. We know from experience in our kitchens that it’s nigh-impossible to be zero-waste overnight,