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.
We were thrilled to be able to host an evening for Slow Food Week last Wednesday at Cookery School. Joined by Chris from Taste the Wild, Caroline from Moshi Moshi, Cat Gazzoli from Slow Food and 21 eager slow food cooks the evening got off to a great start.
Ros welcomed everyone to Cookery School and talked about our ethos, link with Slow Food and recent 3 stars from the SRA,
Last week’s Olympic corporate cook-off saw two teams going for gold! With few confident cooks in the kitchen the challenge was set: two teams cooking Italian vs. Middle Eastern and they certainly had their work cut out in producing a three course meal with petits fours. The team leader got straight into rolling and making pitta breads, setting the bar high for his colleagues.
The teams started with a mezze of dips and homemade pitta bread vs.
We’ve been busy with one corporate Christmas party after another. The kitchens are decked with tinsel and holly, looking very festive in keeping with the spirit of the parties.
The menus on these events reflect the season with lots of butternut or pumpkin ravioli, soups, mulled wine cabbage, guinea fowl, Christmas ice cream (homemade ice cream with liquor-marinaded dried fruits) as well as mini mince pies by the dozen.
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.