On Friday we were pleased to welcome Great British Chefs’ Cook School to our kitchens. GBC Cook School is an opportunity for a select group of bloggers and keen cooks to have a hands-on lesson from the top chefs that feature on their website.
Friday’s chef was Adam Gray from Skylon. Here’s Adam in action rolling out bread for his mackerel dish:
We started with fresh mackerel wrapped in bread that was rolled out flat then pan fried so it’s crispy and just cooked then served with rhubarb.
A good example of this exercise is our Ultimate Baking class which we called ‘The Ultimate’ because we consider it to be just that with so many different techniques and flavours to enjoy.
Putting a class together is tricky as it involves much thought and choice making but is even trickier when overwhelmed by the wonderful treats within the British bakery repertoire. We approached it by asking ourselves what foods we would like to eat on a typically British High tea and what worthwhile techniques we would be acquiring.
Every time I open the paper I read something about the Great British Bake Off, now in the fifth series, with six million viewers it seems the craze is here to stay. It is an exciting time for pastry, cakes, pies and artisan breads, which in particular, have seen a rise (!) in popularity, with more and more people taking classes and courses, opening independent shops and pop ups and even pushing the big supermarkets to stock more speciality breads.
Chef and food styling assistang Val McArthur recently attended our Advanced Pastry class and sent us this write-up of her experience which we’re sharing with her permission. Thanks, Val! And per Val’s suggestions, we’ve changed the format of the class, now called Understanding Puff Pastry, to include more hands-on experience. The next session is 13th July 2013.
Pushing my way through the throng of Saturday shoppers,
I was born into a family of cooks and from a very early age was allowed into the kitchen. In Johannesburg, where I grew up, there was an annual agricultural show and each year my mother, my aunt and us kids, entered cupcakes, scones and cakes into the show and waited with baited breath to see whether we had won a prize. As I became a more accomplished as a cook,
Above image is courtesy of with Relish who’ve designed some fantastic (unofficial) posters for London 2012 using everyday objects to form the Olympic rings. Naturally we’re big fans of the poster involving food!
With the Olympics less than a month a way, we’ve decided to put on a series of courses taking place during the Olympics for those of you looking for alternative ways to enjoy London 2012.
We truly believe in the value of learning to cook together. With over 15 years of experience, we are experts at delivering fantastic corporate events in a relaxed and informal, yet professionally structured environment.