Classes

Read on for all the latest news and information on our cooking classes and courses. Find out about new classes, chef spotlights, behind the scenes insights and much more!

 

6 things every fresher should know

Hands up, who worries that their children will head out into the big wide world and live on baked beans and takeaway pizza?

We can’t teach your kids to grow money or write a top quality essay but we can give our top tips to help them in the kitchen when living in self-catered accommodation or a shared house.

 

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Buddy up: Cooking for one is much less cost-effective than cooking for four.

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Great British Chefs at Cookery School

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:

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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.

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What goes into planning a class at Cookery School?

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. 

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Caprice Holdings at Cookery School

We had great fun last Friday with Tim and Phil from Caprice Holdings. The Ivy’s Christmas soufflé they made was sensational. We all absolutely loved it!

We are very excited about doing the series of early 2015 classes with them at Cookery School. 

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· The Taste of The Ivy: learn to recreate classic dishes from The Ivy (30 January 2015, 10am to 1.30pm);

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Is the baking craze here to stay?

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.

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Advanced Pastry: Val McArthur Delivers the Dish

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,

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A short course in baking

by Rosalind Rathouse

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,

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Cooking Classes During the Olympics

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.

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