Bring your taste buds and your culinary curiosity. Bees have been on earth for more than 80 million years and honey was mankind’s original luxury food. The class offers a global culinary adventure of flavour and history, a tutored tasting and honey as a cooking ingredient, with Sarah Wyndham Lewis, co-founder of Bermondsey Street Bees. Life is hard for the honeybee in the modern world and it’s never been more important to know how to buy well and buy sustainably.
You will learn how to cook with the sweet and savoury qualities of honey in food and drink, how to make honey cocktails and how to infuse honey with spices and herbs, an ancient tradition.
Start the day with a breakfast of coffee and lavender honey shortbread. Enjoy your dishes for lunch with a glass of organic wine and end the masterclass with a honey and chocolate pairing. Take home honey cupcakes and a wealth of knowledge and new skills.
Sarah Wyndham Lewis is a Bologna-trained Honey Sommelier, working with leading chefs and bartenders. A foodie through and through, she is also a Great Taste Awards judge and trainer. Sarah writes and speaks on a wide range of honey and sustainability topics. Her book ‘Planting for Honeybees’ was published in 2018.
In this Honey Masterclass, you will learn to make:
- Fish with a herb and honey crust
- Salad with honey dressing
- Honey spiced cupcakes with a honey flavoured cream
- Honey infusions as store cupboard staples and natural home remedies
- Honey cocktails
- The principles of pairing honey with chocolate
We try to accommodate dietary requirements as best we can and do our best to provide alternatives where possible. However, some classes are simply not designed to accommodate special dietary requirements, for example, we can not make entire baking classes gluten free or make croissants without butter.
If you have any questions about what we can provide, please call us before making your booking on 0207 631 4590. Please put a note in the “dietary requirements” box at the checkout if you have any requirements or allergies at all, even if you do not think it it is relevent!
We do not have individual hobs for every person but rather a group of hobs at one end of the kitchen. In most classes you will be working in small groups to create the recipes. As a whole class you will make everything listed on the website but the only way we can cover the huge variety of dishes listed is by dividing the class into smaller groups. When there are key skills that need to be learned by the whole class, the teacher will pause the group and gather everyone together to explain/show it so by the end of the class everyone understands how each dish was made.
We are happy for anyone of any age to attend. If they are very young, an adult needs to work with them, in which case we would only charge for one space. We aren’t a creche service though so no dump-and-runs while you go shopping! Teenagers may like to join our Summer Cooking Camp where they will be with other kids the same age.
Sustainability has always been part of our ethos which is why we made the decision not to print recipes for students to take home with them, except when printed recipes are specifically requested. Instead, we email the recipes to students shortly after the class.
You may transfer to an alternative class if you give us notice not less than 21 days before the date of the class. In this case, we will rebook you on to your selected class or issue a voucher valid for one year from date of issue. Transfers or issuing of a voucher will be subject to an administration fee of £15. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.
At the end of most classes you will sit down around the Cookery School table and enjoy the food that you have made. Any food that is leftover from this is kept for staff lunches so nothing goes to waste
The exception to this is that you are welcome to take home the chicken that you de-bone in the meat & poultry class provided you bring a chiller bag with you and we provide you with a freezer block. Additionally, many of the items in our baking classes and courses are low risk and safe to take home so you will need a carrier bag of some sort.
We have very little waste as we order based on the number of people in the class. We generally do not allow people to take food home because we have found that many people come into central London, do a class at Cookery School and then go off to the theatre, cinema, clubbing or shopping. During that time the food that left Cookery School in good condition, deteriorates and can cause illness.
Absolutely! If you have been cooking a bit already at home then you are welcome to skip the Beginners course.
Our six week professional cooking course, Cook’s Certificate, is the only accredited course we run. You will receive a Cook’s Level 3 Training certificate from OCN London at the end of this course.
If you would like a certificate of attendance from any other class or course, we are happy to provide one. Just make a note of this in the ‘notes’ section at the checkout.
You do not need to bring anything with you to most classes. However, if you are taking the Ultimate Meat & Poultry Class you should bring a chiller bag for your de-boned chicken and for any baking class or course, please bring a carrier bag to take home some of the items you make.
Please make sure you are wearing closed toe shoes.
Not at all! The majority of our students come alone. We pride ourselves on having friendly staff and our kitchen is very un-intimidating and relaxed so you don’t need to feel scared of attending alone.
Induction hobs use electromagnetic technology which may interfere with cardiac pacemakers or electrical implants, such as insulin pumps. We use induction hobs in our kitchen so recommend that if you use a cardiac pacemaker or electrical implant you remain a safe distance from the hobs.
At the moment we don't have any scheduled dates for this class.
Take a look at our full list of upcoming classes to find something you'd like to try.
- • Leave with the knowledge and understanding to taste, pair and make honey recipes at home
- • Expert teaching and advice, using standard home kitchen equipment
- • Hands on experience making honey infusions, dressings, dishes, cakes and cocktails
- • You will use sustainably sourced, best possible ingredients – organic where possible