Ros Rants

Our founder, Rosalind, has been at the forefront of Cookery School thinking since its inception in 2003. With 75 years of life experience, she has a lifetime of knowledge, memories and opinion that she shares under ‘Ros Rants!’

 

Ros Rants : Reading, Writing, Arithmetic and Cooking!

Cookery School Kids Class

It has become more and more obvious to me that learning to cook as school is as important to living a decent life as are learning to read, write and do arithmetic!

So many ills of society would be hugely diminished if the bulk of the population knew how to cook. Once upon a time fifty years ago cooking used to be handed down through the generations but this no longer happens. 

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Ros Rants: World Food Day

brussels sprouts

October 16 is World Food Day and with its passing, I have had time to reflect on the changes we’ve seen in consumer eating habits over the last 17 years.

Thousands of people come through the doors of Cookery School at Little Portland Street each year.  With good home cooking skills lost over the generations, we aim to arm people with confidence in the kitchen, knowing they can go home and replicate the food that they have learnt during their time with us.

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Ros Rants: The value of good teaching

teacher demonstrating cooking technique to teenagers

Good home cooking, along with sustainability, is at the heart of all that we do at Cookery School. We try to pass this message onto everyone who visits, as we want them to feel they can go away to cook on their own with confidence.

With cooking no longer being taught in schools and cooking no longer being passed down through the generations, we find an increasing number of people are turning to us to learn how to cook.

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Ros Rants: why is there plastic on our TV screens?

There’s no debating that food television programmes have exploded in the last decade, with the likes of Masterchef, Great British Bake Off, Saturday Kitchen and Chef’s Table occupying the minds and hearts of millions of viewers all over the UK.

However, in the last five years or so, there has been a shift from education to entertainment, with many tuning in to follow the excitement and pressure of a cooking challenge,

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Ros Rants: What oils should you be using when cooking?

Oil may seem like a simple issue to some, but at Cookery School, what we choose to cook with is the result of many discussions and dilemmas!

First things first, we do not buy our oil in plastic bottles. Obviously, we are a plastic-free kitchen so that would betray our ethos! However, it goes beyond this. There is a theory that plastic (particularly softer plastics) contain BDA and phthalates and these molecules,

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Ros Rants: The lost art of home cooking

 

When I first came to live in London, the only ‘fast’ food available were fish and chips, pie and mash or jellied eels.  Anything else required some cooking.  Even when eating a tin of bully beef, you had to put it into a pan to melt the fat in which the beef was surrounded.  Everything was cooked from scratch!

However, with convenience becoming priority number one, home cooking has fallen to the wayside,

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Ros Rants: My journey to being plastic-free

I am 75 years old and it is during my lifetime that plastics have evolved.  It is hard to believe that over a mere 50-year period, plastics could be responsible for systematically polluting our environment and our bodies.  This trend has to be urgently reversed and it can only be done by us, the people that so willingly embraced all things plastic over the past half century.

It is not hard to understand why we did this,

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Ros Rants: The ethics of chocolate

I am an utter chocoholic and love the stuff but I always have one huge proviso – it has to be 100% slave free. The chocolate that I devour and that we use at Cookery School is always ethical.

In our chocolate making class, taught by the wonderful Jon Hogan from Rococo, we start the day with a tasting of a range of different ethical chocolates. Our students are always shocked to learn that the chocolates that they eat all the time aren’t free of controversy and ought to be given an enormously wide berth.  

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Ros Rants: A sprinkle of salt

Salt is magic for me. Of all the ingredients that can be used to enhance the flavour of food, salt is the most effective when correctly used. The emphasis being on correct! I loathe food that is over-salted. It kills the taste of any dish, so it’s essential to find the right balance.

There is a hysteria surrounding the use of salt.  It is not unfounded if one is a fast food or ready meal addict.

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