Sustainability at Cookery School
Sustainability sits at the very essence of the Cookery School ethos. We are firm believers in reducing our footprint through food and do everything we can to make sure our impact is as minimal as possible. This means advocating and embracing initiatives like renewable energy; organic, local and sustainably sourced produce; plastic-free; zero waste; water efficiency, and recycling.
Three-star SRA rating
Cookery School holds a Three Star Rating – the highest possible rating – from the Sustainable Restaurant Association (SRA), and has done since 2012, making us London’s most sustainable cookery school!
“Cookery School has demonstrated an exceptional and consistent approach towards sustainable practices. Sustainability is highly embedded in its business strategy and its initiatives are amongst the best in the hospitality industry. Its highest achievement was in Society, where the maximum possible (100%) was obtained in all four areas of the SRA survey.” The SRA
Our Ten Principles
Teaching to Empower
Students are enabled and have the confidence to replicate at home what they have learnt. There is always someone to answer questions and ensure that what is being learnt is correctly learnt.
Teach by Principle
If you can understand how to make one soup, you can make a whole range of different soups using the same principle.
Mistakes provide such a good means of learning. We pounce on mistakes made by staff and students and use them for learning. We like to show students how to correct mistakes, rather than throw away good ingredients.
What Goes Together Grows Together
We keep learning simple and we do not muddy the waters by bringing unnatural food partners together. Once main areas of cooking are mastered, students can experiment with fusion food on their own.
Best Possible Ingredients
We advocate organic, the most sustainable method of farming, good for people and the planet. Almost all of our ingredients are organic, apart from a couple of products which we source as sustainably as possible. We try to buy direct from producers, and we try to buy ingredients that need to be imported (where unavoidable) from Europe and not further afield.
Local and Seasonal
Local food means food miles are reduced and the farm to fork journey is a short as possible, meaning it is more transparent as well as supporting the local economy. Seasonal food means ingredients are at their best taste-wise and nutritionally grown with less resources so less of a strain on the environment.
We like our energy to be clean and green – that means we use 100% certified renewable energy in our kitchens and when it comes to cooking we advocate and teach efficient planning and preparation, batch cooking, good food storage and ways to use up leftovers and seasonal gluts.
Single-use plastics have been banned, largely, from our kitchen for years. It takes decades (if ever) to biodegrade and we are very aware that plastic molecules from packaging can leach into food, potentially compromising our health. We ensure that as far as possible our suppliers deliver our produce in containers that we use again and again so to eliminate single-use plastics. We store all our food in glass containers and never use cling film.
We like food to be eaten and enjoyed and never to go in the bin. We have very little food waste but any waste we do produce is taken to a state-of-the-art plant where it is converted to renewable energy and nutrient rich fertiliser. We also use peelings and bones to make the most delicious stock and we teach a food waste class.
Working with the Community
We try to work with our own local community, which includes, work with The Crown Estate, who provide us with space to grow our own herbs in our micro-allotment on Regent Street, Shaftesbury on waste and recycling initiatives and Magic Breakfast.