This week we hosted an evening for Les Dames d’Escoffier, a leadership culinary organisation made up of successful women in the food industry who have also contributed to their local communities. Founded in New York City in the 1970s, we were hosts to the London chapter of Les Dames d’Escoffier for the first time, since our founder, Rosalind, joined the organisation as a new Dame earlier this year!
With all the talk of UPFs (Ultra Processed Foods) we’ve been reflecting on how much we were all cooking, baking and growing our own food during the pandemic. Are we still doing these things? On Googling this question two news pieces to note came up, 1. ‘How we became hooked on takeaways’ and 2. ‘More than a quarter of people in the UK have never boiled an egg’.
After six weeks of summer holidays with time away, different eating habits and cooking schedules out the window we can now start to think about our culinary routines again, something that we love to do at Cookery School.
There’s no better month to be inspired to eat well, cook more and enjoy the fantastic produce on our doorsteps, with the Soil Association’s Organic September celebrating the benefits of organic food and farming.
Our new class celebrates the beautiful 17th Century Austrian dessert, the strudel.
The Viennese strudel is the star of the show when it comes to creating layer upon layer of the finest dough encasing a sweet seasonal fruit filling. We make our strudel dough with organic Shipton Mill flour, egg, melted butter and warm water, aiming for a delicate light and super stretchy dough.
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.
It’s National Afternoon Tea Week which means everyone is officially allowed to eat tiny sandwiches, cakes, tarts, scones and sweet treats instead of lunch or dinner. Hooray!
Which part of afternoon tea is your favourite? Is it the perfectly formed cucumber sandwiches or miniature egg mayonnaise finger rolls? Or perhaps you rush straight for the glossy tartlets or cream cake, or maybe you are a classic crumbly scone fan.
Our founder Rosalind and Bee Wilson, food writer, author and campaigner for food education (pictured above) can certainly put the food world to rights when they sit down. This time the conversation was about sugar in fruit as Bee was writing a piece for the Wall Street Journal.
Bee spoke about the changes in the sweetness of fruit over the last 20+ years.
The school holidays are here! If you’ve got little (or big) kids at home then you might like to join us at Cookery School or try out some of our recipes and have a family cook up at home.
Classes and Courses
Our Cooking Camp for Teens is a 5 day intensive cook up that’s just perfect for teenage chefs in the making who would love to learn the principles of cooking before heading off on a gap year,
With gluts of tomatoes, courgettes, broad beans, new potatoes and herbs, there is never a better time to cook together and eat what the season has to offer.
Want to join us for a special summer cook up?
It’s Plastic Free July and we remind ourselves that less than 10% of the plastic we’ve produced has been recycled (ever)! Time for a revolution and a plastic solution? We think so.
In fact, we think that cooking confidently is a big part of the solution because the more convenience foods, ready meals and takeaways we buy, the more packaging and plastics we consume.
Boost your kitchen confidence with our summer sale!
The sun is out, the strawberries are ripe and Wimbledon is fast approaching which means only one thing, it’s time to enjoy a picnic with friends and family. If you’re in London and looking for a new picnic location check out these recommended parks, gardens and secret spots across the city.
Parks for London has a great guide to green picnic habits with advice on choosing reusables,
Inspiring, empowering, healthy, sustainable, upskilling and most of all FUN.
That’s the power of cookery education and we believe that everyone should be given the opportunity to learn to cook.
During half-term we hosted a puff pastry workshop for Antonia Lloyd, Women in the Food Industry Ambassador. The workshop was for her daughters and their friends and it was just brilliant,
We think it is important to consider these two areas of food side-by-side. It’s high time that we were all eating to be healthy and sustainable, to address climate change with farming and food production practices while reducing things like diabetes and obesity.
This week is National BBQ Week and with a warm week ahead it’s perfect for alfresco dining.
First things first, some tips on having a more sustainable BBQ, helping us to think about choosing charcoal, firelighters and tableware as well as considering how we use and cook on the BBQ.
Did you know we host corporate summer parties?
If you’re planning an away-day, a summer party or a team building session, we can help. We do all of the organising and can accomodate company values and themes within the kitchen, to provide something truly memorable, motivating and of course, delicious.
Our corporate events are perfect to excite and engage staff, colleagues, clients and partners. Best of all we can create something totally bespoke for you.
This week is National Vegetarian Week. Running since 1992 it’s all about celebrating vegetables, reducing our carbon footprint and our food miles in a bid to do our bit to help address the climate crisis, by changing our diets one meal at a time.
The National Food Strategy says that we [the UK] should eat 30% less meat by 2030. If you eat meat every day this translates to going meat-free just two days a week.
Charles at a Farm in Derbyshire – Image by smileykt
With the advent of his kingship we decided to have a look at what Charles has done and the sustainable food legacy that he leaves for the future.
King of the soil
As a teenager King Charles had strong views on the environment, from society’s increasing disconnect from the land to the overuse of chemicals and destruction of the small farm [to make way for big industrial farming] and he began to promote and campaign for better systems and practices for food and farming,
A CULINARY ARTS CAREER
Cook. Sous Chef. Commis Chef. Baker. Pastry Chef. Restaurateur. Caterer. Private Cook/Chef. We think the opportunities for a trained cook are considerable! We’ve recently enjoyed reading about these people who changed their careers with evening classes, several of whom went into the food industry and Code’s article on hospitality’s women of the year .
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!
Did you know we host Hen and Stag parties?
As spring commences, so does the beginning of the new wedding season. If you’re looking to plan an outstanding cooking hen or stag party, we can eliminate all the hassle and offer a truly remarkable experience.
Our parties are perfect for a food-loving bride or groom-to-be. You can select one of our packages below or we can create something totally bespoke,
This week we’ve been discussing the fact that people are reportedly eating out less, according to a survey by Barclays. It turns out there are savings to be made by cooking at home. With the average meal out costing us £60 we could be saving up to £10,000 a year if we eat out an average of 3 times a week! An apparent 9% of the UK dines out several times a week.
Quiche, noun: Savoury egg custard tart in a pastry case containing a wide variety of vegetable, meat, or fish fillings. Speciality of Alsace and Lorraine in France.
Will we remember the Coronation Quiche in 50 years? We’re not sure about that but it set us thinking about our delectable quiche recipes and the rise and fall of the quiche over the years. Quiches have had their fair share of bad press but are currently being appreciated again with people discovering that a really good quiche,