Cookery classes make the most creative Christmas gifts, that keep on giving. Why not try one gifting of the following classes…
Flavours of the Middle East have infiltrated our palates, cupboards and Saturday morning rituals over the last ten years, Our Modern Middle Eastern class inspires cooks to make food from the Levant at home. From flatbreads, to roast cauliflower salad and lamb and lentil koftas, to syrup soaked cakes, this is an adventure for the taste buds.
From pastry, to pate, to polenta and everything in between, our fantastic five hour Ultimate Vegetarian class is a brilliant gift for plant-based lovers.
For the discerning meat lover, gift someone a place in our Sausage Making Class. With organic British meat they will learn to fill, form and cook a range of sausages including Italian beef, fennel and black pepper, rare breed pork and the spicy North African merguez sausage.
Our Fish & Shellfish class is packed with skills, recipes and tips for those who love a seafood banquet at home. We’re talking fish stew with a lobster bisque, calamari in red wine, moules marinieres, catch of the day en papillote, diver scallops and more!
A Cook’s Certificate Update from the Kitchen
The students from our September Cook’s Certificate in Food & Wine intake are already half way through the six week programme! It’s been a full three weeks of cooking while also learning about sustainable and seasonal sourcing and recipe finding. Each morning starts with breakfast, making a different dish each day and so far topics have included scones, muffins and pancakes, always with fruit and yoghurt on the side as healthy alternatives.
This course we have been experimenting with gluten free recipes thanks to one of the students being gluten intolerant, with lots of learnings along the way. They wrapped up last week with a fantastic sourdough masterclass with Dan Lepard who taught them how to keep a healthy starter before baking the perfect loaf, among other recipes. (By the way – Dan’s next class open to all is on Sunday the 19th of November.)
Over the last ten years we have placed Cook’s Certificate students for work experience and for full time work with restaurant group Caprice Holdings including 34 Mayfair, Honey & Co., Moro, Ottolenghi, Hakassan, The Cinnamon Club, The Palomar and The Quality Chop House. Plus, many students have gone on to run their own food ventures.
What to find out more about our Cook’s Certificate alumni?
Kate joined us for our six week Cook’s Certificate course in 2022 and can now be found with her chef whites in the kitchen at Honey & Co, cooking beautiful food from the Middle East. We find out more about her journey to becoming a professional chef.
Conversations Around The Table
Cookery School founder Rosalind joins Carl Edwards, Director of Education & Public Engagement at LEAF and Verity Jones, Associate Professor of Education at the University of the West of England on the Food Matters Live podcast. They discuss how education can promote and contribute to a more sustainable food industry with Stefan Gates, podcast host, presenter and writer.