We are more than thrilled that we can, at long last, plan for the reopening of Cookery School. Fortuitously it happens in the middle of asparagus season which heralds the fact that summer is on the way too! Hopefully with warmer days we will see the waning of the covid-19 virus and its variants.
If you have a rebook code sent during the various lockdowns, when we had to postpone classes,
The pandemic has taught us is that as a nation we are more resilient than we realised and, through our creativity and tenacity, have been able to find solutions to problems that we never dreamt we would be facing.
At Cookery School at Little Portland Street, we realised that with yet another extended lockdown, now is the time for us to bring our National Cooking Programme, on which we have been working for some years,
Having re-opened on 1 September after making our Little Portland Street kitchens as covid-secure as possible, we were able to run courses and classes and were constantly told by students that once they entered our kitchens, they felt safe and were surprised how they relaxed and enjoyed cooking with us. With the safety of everyone at Cookery School being of paramount importance, those messages have been like music to our ears!
The growing scandal of the failure to provide children in the UK the opportunity to have regular schooling during lockdown, has appalled us. Their futures ought to be our major concern now. Many of them will not have set foot in an educational institution for just short of half a year and we owe them more than that!
As the founder of London’s most sustainable cookery school, a full time working teacher for over 55 years and 77 year old grandmother,
Searching for the perfect Bakewell Tart recipe? Originating from the Bakewell pudding, the Bakewell tart is an English dessert made with shortcrust pastry, jam, frangipane (a sweet filling made with almonds), and a topping of flaked almonds. The pudding was, like many fantastic recipes, a happy accident, made by a cook in the town of Bakewell in Derbyshire in the 1860s.
10 ozs/250g flour
7 ozs/175g butter
2 ozs/50g caster sugar
½ level teaspoon baking powder
2 egg yolks
6 ozs/150g of good strawberry jam
4 ozs/100g butter
4 ozs/100g sugar
4 ozs/100g ground almonds if desired
handful flaked almonds to sprinkle over top
We always love to welcome one of the most respected authorities on baking, Dan Lepard, into Cookery School. His sourdough baking classes with us remain extremely popular thanks not only to Dan’s extensive knowledge, but also to the style of his teaching.
We caught up with Dan to find out some of the secrets to his success, what he feels are some of the trends within bread making and why he enjoys teaching here at Cookery School…
Q:What are some of the most surprising things you have learnt from teaching people how to bake bread?
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.