It’s World Chocolate Week which means we can discuss one of our favourite topics. At Cookery School we have one huge proviso when it comes to chocolate – it has to be 100% slave free. Sadly this is still a major issue for many chocolate brands and is why the chocolate that we use at Cookery School is always ethical.
Our favourite chocolate is Original Beans.
Our Half Term Cookery Class will turn your teens from baked beans to brilliance!
And just like that the ground is littered with leaves and conkers, shops are filled with Christmas paraphernalia and pumpkins get their moment. We start to crave soups, stews and warm baked goods and half term is just around the corner.
Last week Ros and the Cookery School team made a breakfast trip to Heath Street Bakehouse for the monthly staff breakfast. In the heart of Hampstead, the bakehouse specialises in sourdough, cakes and pastries. The team was treated to buttery croissants, fantastic bread, freshly roasted coffee and a tour of the kitchen where founders Joe, the miller, and Salah, the baker, were hard at work.
WE HOSTED several corporate events who all chose Spanish and Italian menus.
WE COOKED delicious dim sum and pastry chef Maddy made sponge biscuits for tiramisu, aided by Louisa, our work experience student who has joined us as part of her school programme.
WE LEARNT that snake beans and long beans are the same thing. We bought them from two different shops and found that they were same ingredient in both cases!
We have a range of Flexible Cookery Courses for Seasonal Workers
From chalet cooks to private cooks for villas and boats across Europe and beyond, we offer a variety of seasonal cookery training courses, depending on your interests, requirements and timeframe.
Tried and tested, our courses deliver results to ensure that you have a confident and enjoyable time cooking up a storm on your season abroad!