Research has proven that having a healthy gut microbiome is critical to your overall health. Gut health doesn’t just keep weight and digestive symptoms down, mood and energy up; it is also linked to healthy skin and an improved immune system. Cookery School spoke to Jeannette Hyde, Nutritional Therapist and author of The Gut Makeover and The Gut Makeover Recipe Book, about how to eat for optimal gut – and mental – health.
Veganism is one of Britain’s fastest growing lifestyle movements according to The Telegraph. November is officially ‘World Vegan Month’ so here’s a quick introduction to why people choose to be animal-free, according to The Vegan Society.
Animals – Vegans don’t eat any meat products and defend the lives of animals. This extends further than just food and includes cosmetics, clothing and even medicines.
Health – A lot of vegans believe that the health benefits of an animal-free diet include increased energy and younger looking skin!
August is here (we know – already!). We’ve compiled the list below of our favourite classes this month.
Just so you know, all of our classes include a welcome snack/breakfast upon arrival and at the end of the class, you will sit down around the Cookery School table to enjoy what you have made together.
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.
Buddy up: Cooking for one is much less cost-effective than cooking for four.
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.
Have a look via the link below at what journalist Sanah Shaikh from House of Coco thought about our new Ultimate Fish & Shellfish class she attended a couple of weeks ago.
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.
· The Taste of The Ivy: learn to recreate classic dishes from The Ivy (30 January 2015, 10am to 1.30pm);
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,