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We love finding people, products, places and initiatives that celebrate similar ideas to us. From our favourite food shops in London to chef spotlights,  it’s everything we love about about food, cooking and sustainability.

 

RECIPE: Bakewell Tart

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Bakewell tart

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.

BAKEWELL TART

Pastry

10 ozs/250g flour
7 ozs/175g butter
2 ozs/50g caster sugar
½ level teaspoon baking powder
pinch salt
2 egg yolks

Filling

6 ozs/150g of good strawberry jam
4 ozs/100g butter
4 ozs/100g sugar
4 ozs/100g ground almonds if desired
4 eggs
handful flaked almonds to sprinkle over top

METHOD

1.

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Turn Back The Clock – How lessons from the past can help our future

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Turn back the clock

 

It’s time to turn back the clock! We have been wondering about the past at Cookery School, as many of you who follow us on social media, loved this photo from the 1960’s of our founder Rosalind Rathouse, outside of Sainsbury’s with her husband proudly carrying sturdy paper bags. Those were the days when plastic bags and plastic packaging were not an issue.

Kitchen Storage

If we turn back the clock fifty years people managed in kitchens without products like cling film. 

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Cooking with kids is the best recipe – build confidence, skills and have fun!

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Cooking with kids

Our top reasons why kids should be cooking from an early age

Plus, a family friendly recipe with lots of tasks for the little ones to do!

Build Skills

Reading, counting, measuring, shaping, timing, to name a few – there are so many skills that can be developed in cookery, from simple recipes to more complex dishes for the ambitious mini Mary Berry at home! It may start off a little messy but kids will learn lifelong skills,

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Baking and Breaking Bread with Dan Lepard

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Dan Lepard and students

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?

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Choose ethical chocolate this Christmas!

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Ethical Christmas chocolateAt Christmas time, when we’re all thinking about chocolate, we wanted to mention that we’re full of beans about ethical chocolate!

Chocolate, which most of us take for granted, often has a slightly bitter aftertaste, not because it’s 85% cocoa but because the industry is a complex global supply chain which often results in cocoa farmers, particularly children, losing out. Chocolate is a luxury and we should be able to pay fairly for such a delicious treat.

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Humans of Hospitality meets Cookery School

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humans of hospitality

Humans of Hospitality is a podcast by people for people. It was founded by Mark Cribb, a wonderful hotelier and restaurateur who believes passionately in the true meaning of hospitality, defined as the friendly and generous reception and entertainment of guests, visitors, or strangers. Not, as Mark says, ‘a balance sheet and a board of directors in a venture capitalist firm in the city.’

With common ground in our approach to people and local communities –

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Chef Spotlight: Chantal Coady OBE

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chocolate and mould

We’re so excited to be welcoming the mother of English chocolate to the Cookery School kitchens this Christmas for an exclusive chocolate class! Chantal Coady established Rococo Chocolates nearly 40 years ago and since then, had led The Real Chocolate Revolution from the front. She’s done so much for the industry that she was awarded an OBE for services to chocolate!

We sat down with Chantal Coady to find out what excites her most about chocolate and received a sneak peek of the tips she’ll be revealing at our Christmas Chocolate Masterclass on December 3.

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We’re hiring!

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hiring

We are hiring energetic back of house staff to wash up, clean and clear dishes, amongst other kitchen porter responsibilities. You must have a good level of spoken English as you will be interacting with customers.

With the busy Christmas season ahead, we’re looking for additional assistance in our Oxford Circus kitchen!

The pay is £12 per hour. Daytime and evening shifts available. There is potential for up to 20 hours per week for the right person. 

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Chef Spotlight: Freddy Gangemi

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Our fantastic team of chefs are the experts in all things cookery, leading the majority of our diverse classes. However, every now and then, we welcome a guest chef to share their specialist knowledge far and wide. Just one of these is Freddy Gangemi, an Italian native that leads our Roman and Sicilian classes. We sat down with Freddy to find out what he loves about cooking and the special draw to Italian flavours.

  1. Can you tell me a little about your culinary journey?

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The BIG launch: The Cookery School Handbook

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To celebrate The Cookery School Handbook launch we invited our nearest and dearest to come along and enjoy an evening of chopping, stirring, cooking and of course – eating! Our cherished suppliers and much loved supporters gathered in our kitchen on Little Portland Street where we collectively created dishes from the Handbook.

It was full on as we had people making choux pastry, others making aioli, potato fritters and then cupcakes and apple pie for dessert.

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