Cooking Classes During the Olympics

Above image is courtesy of with Relish who’ve designed some fantastic (unofficial) posters for London 2012 using everyday objects to form the Olympic rings. Naturally we’re big fans of the poster involving food!

With the Olympics less than a month a way, we’ve decided to put on a series of courses taking place during the Olympics for those of you looking for alternative ways to enjoy London 2012. Maybe you’re anticipating a need for a break from Olympic chaos, maybe you have visitors coming to town and you want to show them the Best of British, or maybe you just need an excuse to learn something new.

We’ve chosen classes that are a little quirky and a lot of fun. And they’re all held in our Cookery School kitchens in the heart of London, so you can take in some of the sites while paying us a visit. 

And don’t forget, we’re running a special offer: For a limited time we are offering a discount when you book two places on a 2012 class. Book two for £160 on our £100 classes (save £40). Book two for £250 on our £150 classes (save £50). Please call the office on 0207 631 4590 to book. Offer ends 31st August.

Here’s what’s on:

ALL DAY FRENCH BREAKFAST
WITH GHALID ASSYB

Saturday 28 July 2012 10am-4pm (£185)

This day long class starts with a classic French breakfast.  Learn traditional techniques for two classic dough recipes – Ghalid Assyb will then show you a trick or two for producing wonderful buttery croissant, pain au chocolat and brioche, made with delicious organic butter… These two fantastic techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes including cinnamon rolls and baba-ou-rham  (an extremely delicious recipe using rum infused dough). You will also learn how to make a classic baguette and homemade seasonal jam.  In keeping with other Cookery School teaching, you will learn how to make these at your leisure and take home croissant dough to surprise friends and family with wonderful fresh, homemade goodies for breakfast. A lunch of La Fromagerie cheese, Cookery School pate and summer salad will be served with homemade baguette. This class is in partnership with Baking Mad where everyone takes away a wonderful goodie bag along with all the recipes from the day.    

BEST OF BRITISH

Friday 3 August 2012 10am – 2.30pm (£150)

Grab the opportunity to understand and make great British food. On arrival enjoy a Cookery School breakfast of freshly made kedgeree and caraway cake. Start the lunch by learning how to make a mini twice baked Stilton soufflé – a soufflé that can be made in advance – accompanied by a pear, chicory and walnut salad followed by home smoked mackerel and a light fresh horseradish sauce. Master the art of sausage making with a classic Mrs. Beeton recipe served with a caramelised onion gravy and champ. Then perfect a buttery pastry to use on a traditional steak and ale pie. To finish an apple crumble scented with this season’s blackberries will be served with proper English custard. There is so much great learning here, culminating in everyone sitting together to enjoy the feast with Organic wines. Take home your recipes and keep on cooking.

OUTDOOR EATING

Saturday 4 August 2012 10am – 2.30pm (£150)

Make the most of summer outdoors and learn how to prepare an al fresco feast! You will learn how to make potato, cheese and herb pasties, a rice and spinach tart, asparagus and pea salad, coleslaw with homemade mayonnaise, a pasta and pesto salad, sticky barbecue chicken, grilled prawns, homemade granary rolls and a fabulous terrine. To finish, lemon cupcakes and chocolate brownies with seasonal berries and creme fraiche. Teas and coffees will be served with homemade shortbread. Organic wines will accompany the meal. A Cookery School breakfast will welcome you on arrival.

PASTRY

Monday 6 August 2012 10am – 1pm (£100)

Have you ever fancied yourself as a pastry chef but been put off by tricky techniques and methods? In this class, you will master the techniques needed to be able to make perfect pastry. From choux to shortcrust, from pate sucree to puff, you will come away with all you need to know to make delicious pastry time and time again. During the class, you will learn how to make apple pie, vegetable quiche, traditional Cornish pasties, cheese straws, palmiers and profiteroles. You’ll gain a good understanding of the different techniques and ingredients used and leave with recipe cards and a boost of kitchen confidence!

ARTISAN BREAD, JAMS AND CHUTNEY

Thursday 9 August 2012 10am – 1pm (£110)

Become an expert jam and chutney maker, using the best English summer fruits. In this class you will learn how to make rhubarb jam, classic raspberry jam, orange marmalade, spiced apple chutney and a delicious onion marmalade. We will also show you how to make a granary loaf and traditional English scones. You will start the morning with a Cookery School breakfast and end by tasting everything that you’ve made. Take away a recipe pack and some delicious homemade jam!

SUMMER ROASTS

Friday 10 August 10am – 1pm (£100)

Once you have mastered a classic roast, your Sundays will never be the same! Discover how to prepare and cook the best crispy roast chicken with a light summer gravy and spatchcock tarragon chicken – a great skill and perfect summer dish. Then try your hand at roast beef with horseradish sauce – to be eaten hot or cold on a summer’s day, as well as lemon and garlic studded lamb served with aubergine caponata and whole roast new potatoes with cherry tomatoes. At the end of the class sit down together and enjoy your hard earned meal served with wine at the Cookery School dining table. Recap the recipes and techniques you’ve learnt and leave with lots of new skills that you can to put into practice at home.

FISH AND SHELLFISH

Saturday 11 August 2012 10am – 2.30pm (£150)

Learn how to choose the freshest fish and prepare it for cooking. From grilling to poaching, steaming to frying, you will master the various methods of cooking fish. In this class, you will make a calamari stew, pollock with black butter, mussels with cider, baked plaice, griddled diver scallops with oriental dressing, grilled prawns with green salsa, fish cakes, a sustainable fish stew, herring with rhubarb relish and a mackerel pate. All our fish is sustainably sourced. To finish, you will have delicious mini Mont Blancs. A Cookery School breakfast will welcome you on arrival.

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