As a central London-based cooking school, we don’t have access to wide open spaces where we can grow our own produce. However, thanks to local community bodies and businesses, there has been a drive to introduce green spaces in the heart of urban London – and we’ve been lucky enough to secure ourselves a rooftop allotment!
Our allotment is based on the roof of Heddon House,
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Sustainability
As London’s most sustainable cooking school, it goes without saying that all our private and team-building events are run with sustainable practices in mind. However, we’re now taking this one step further, with our sustainable event packages!
These new packages will see visitors create delicious dishes that minimise waste and use less meat, all while learning about sustainability concepts such as carbon footprints, sourcing ingredients and seasonality.
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Corporate Sustainability
Plastic Free July is a fantastic initiative that aims to reduce plastic pollution, but can seem overwhelming on first glance! After all, plastic hides in many products, making swapping them out harder than first thought.
Luckily, there are many easy swaps to make in the kitchen. We have been running a single-use-plastic-free kitchen for over 12 years, so have found many solutions along our journey.
The UK suffers from excessive plastic packaging so reducing your consumption is an important first step.
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How To Sustainability
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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Ingredients Ros Rants Sustainability
Fishing continues to be one of the biggest issues facing the food industry. With over-fishing and dredging jeopardising fish stocks and sea bed ecology, it is more important than ever that we investigate where our fish is coming from and ensure the methods used are as sustainable as possible.
Sustainable fish is caught in ways that allow the long-term future and viability of species,
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Ingredients Sustainability
Nicky Roeber is the Online Horticultural Expert at Wyevale Garden Centres. Here, he shares the top three benefits of growing your own fruit and vegetables at home.
As we become more conscious of how our everyday choices and actions can affect the environment, many people are making the switch to growing their own fruit and vegetables. However, the benefits extend beyond just helping the planet: it can save you money and improve your health too.
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Ingredients Sustainability
17th-23rd June is World Meat-Free Week, a movement that aims to promote eating more plant-based foods. With experts saying that by 2050, the developed world will need to reduce their meat consumption by 50%, it’s becoming more important than ever for individuals and families to celebrate the humble vegetable. Here at Cookery School, we’re leading from the front, with plenty of vegetarian and vegan classes,
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Ingredients Sustainability
June 5 marks World Environment Day and this year, the theme is air pollution. London is one of the world’s most affected cities, making it even more of a challenge for businesses and individuals to be sustainable. However, we’re not deterred – in fact, knowing that there’s plenty to do only encourages our efforts. Over the last 16 years, we’ve had success with a number of initiatives. Here are just a few of our favourites:
Reducing the amount of general waste that is incinerated can go a long way in improving our air quality.
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Sustainability
This is a great way to use up leftover hot cross buns and any remaining Easter eggs you may have. It’s a mouthful to say and not the prettiest of dishes but it tastes absolutely delicious!
INGREDIENTS
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Recipes Sustainability
7.3 million tonnes of food is wasted in the UK annually yet there are so many ways to use food that is perfectly edible. Cooking in bulk and then freezing the leftovers is a great way to reduce your carbon footprint and save the pennies at the same time. From an environmental perspective, not only do we like to repurpose ingredients otherwise destined for the bin to reduce our impact on greenhouse gases, but we also use alternatives to cling-film and ensure the use of eco-friendly cleaning materials within the kitchen to live a greener life.
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Sustainability
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Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
