THE ULTIMATE MEAT AND POULTRY
This meat cooking class addresses how best to select and cook with the vast range of meat and poultry now available to us. The meat that we use at Cookery School is all organic. You will learn about different cuts of meat and which cooking method is most appropriate.
During the day you will learn a myriad of tricks to produce the tastiest of meat-based meals and even take away with you a boned and stuffed chicken to cook at home. Using the beautiful chicken stock produced during the session, we will also make a risotto using seasonal veg.
Your class will begin with a welcome of freshly baked Cookery School breakfast treats or a snack, if the class takes place in the afternoon. Once all the cooking is done, we will gather around the Cookery School table to enjoy a feast. The meal is accompanied by matched wines. We will end the meal with a dessert and coffee or tea.
Please bring your own chiller bag to take your meat home in. We no longer provide plastic bags for single use (not even our recycled plastic ones).
“This was the most incredible class – I enjoyed it so much. Not only did I learn how to bone a chicken, cook the perfect roast, do perfect duck breast with orange, I learnt so many brilliant ‘cheffy’ tips. I have already bought another organic chicken to ensure I don’t forget how to make the perfect rolled and stuffed bird. I love cooking and consider myself a pretty good cook but this was another level. I also love how sustainable everything you do is.” – Hannah
In this meat and poultry cooking class, you will learn to make:
- chicken stock
- a boned and stuffed chicken (to take home with you – don’t forget to bring along a chiller bag!)
- grilled duck breasts with a fresh orange sauce
- braised guinea fowl
- chicken liver pate
- grilled spatchcocked chicken
- roast beef and Yorkshire pudding
- provencal lamb stew
- grilled steak with a Bearnaise sauce
Once you’ve mastered meat and poultry, why not turn your hand to fish and shellfish? We run a five-hour masterclass on sustainable seafood.
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 Cookery School London
near Oxford Circus
- Learn to debone a chicken
- Learn what cuts of meat are suitable to what method of cooking
- There will be some demo and lots of hands on cooking as the class is divided into smaller groups with each group making different recipes. At the end of the class you will have seen how all the recipes are made
- Take home the skills and knowledge to create delicious meat dishes at home
- Expert teaching and advice, using standard home kitchen equipment
- Leave with the knowledge and understanding to make the delicious recipes at home
- You will use sustainably sourced, high quality, organic ingredients