THE ESSENTIAL VEGETARIAN COURSE
Following the success of our one day vegetarian classes, we are launching this brand new vegetarian cooking course which takes place one evening a week for eight weeks. It’s designed for beginners or those with a basic knowledge of cooking who are looking for fresh inspiration to include more plant based foods in their diet. This exciting course will show you how to eat seasonally, create nutritionally balanced meals, teach you some of the fundamental techniques of cookery and make you a more confident cook.
We have always encouraged people to eat less meat to minimise our impact on the environment so we are pleased that more and more people are keen to learn about vegetarian cooking. The vegetarian food we make is delicious in its own right and never a weak substitute for those that do not eat meat. We have also included a session on vegan desserts that are decadent and indulgent.
At the start of each session you will be welcomed with an aperitif and a snack to revive you for the evening. At the end of each class you will sit down to enjoy eating all that you have made with a glass of wine and have the opportunity to ask the teacher any questions.
We are happy for students to pay for this course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please phone us to book your place.
Session 1 – Stocks & soups
Learn to make delicious soups and stocks. We will start this class with a demonstration on how to make vegetable stock and dashi before you start the hands-on work. You will learn to make puy lentil & vegetable soup, cauliflower & white bean soup, butternut nut butter soup, vegetable & soba noodle soup. Once you can make one soup, the possibilities are endless. Delicious and nutritious, soups are the ultimate comfort food and great to whip up for a simple lunch or a dinner party starter
Session 2 – Stews & casseroles
You will be amazed at how many dishes are based on the principle of a basic stew. You will learn to make Moroccan vegetable stew with couscous and harissa yoghurt, mushroom bolognese with soft and grilled polenta, vegetarian shepherd’s pie with root vegetable mash, seasonal barley risotto, vegetarian lasagne.
Session 3 – Sauces, dips & breads
We bust the myth that breadmaking is tricky. In this lesson you will learn to make and shape a few simple bread doughs, which will accompany a range of dips and sauces. You will learn to make lentil daal with paratha, socca with herbed tahini and green salad, hummous and pitta, vegan ranch dip, pea & mint dip, almond crackers, pizza with tomato sauce and toppings, shakshuka (using tomato sauce). You will leave us confident in understanding how to make, shape and bake a good basic bread and create dips that can be extended to many other recipes.
Session 4 – Salads & dressings
Delicious and substantial salads and dressings will become part of your repertoire. Learn how to make delicious salads and dressings – grilled lettuce salad with vegan Caesar dressing, mixed pulse salad with lemon and olive oil, seasonal chopped market salad with honey mustard dressing, potato salad made with vegan mayonnaise, tabbouleh, mixed vegetable vinaigrette salad.
Session 5 – Roasts & confit
Use your oven to best advantage and learn to make confit squash or pumpkin, cauliflower steak with tahini sauce, lentil & quinoa loaf, squash, chestnut & pistachio roast, stuffed roasted aubergine, roasted fennel with puy lentils and orange vinaigrette.
Session 6 – Grills & griddles
Grilling and griddling is a great way to cook healthy food as it uses very little oil. You will learn to make mixed grilled vegetables, veggie kebabs with halloumi cheese, bean burgers with sweet potato chips and BBQ sauce, grilled tempeh. You will also learn how to put together these elements to create healthy, balanced dishes known as “buddha bowls.”
Session 7 – Pastry & pies
In this class, you will master the techniques needed to be able to make and use perfect pastry. You will learn to make quiche with olive oil pastry, spanakopita (using ready made filo pastry), mushroom & hazelnut tarts with walnut & oat pastry, beet bourgignon pot pie (using pre-made puff pastry), apple pie with sweet shortcrust pastry.
Session 8 – Vegan sweets & desserts
We’ve created some decadent vegan desserts that do not compromise on flavour. You will learn to make coconut vanilla ice cream, meringues (made with aquafaba), chocolate brownies, frozen coconut cheesecake, chocolate olive oil mousse.
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