cooking

 

We got a request for our mince pies recipes, so here it is!

CHRISTMAS MINCE PIES

For the filling use bought mincemeat of choice and add brandy and additional spices to the mincemeat to give fuller flavour.

For the pastry

10 ozs flour
7 ozs butter
2 ozs caster sugar
pinch salt
2 egg yolks

METHOD

1. Place the dry ingredients in a mixing bowl.
2. Rub the butter into these until the mixture resembles coarse crumbs.

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Recipes

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Cookery School country suppliers

Our sustainability award is still hot news and, whilst we are in the centre of London with not a moo, cluck or baa to be heard, we are grateful to our countryside suppliers for providing us with wonderful produce : 

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Supplier Spotlight

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Is the baking craze here to stay?

Every time I open the paper I read something about the Great British Bake Off, now in the fifth series, with six million viewers it seems the craze is here to stay. It is an exciting time for pastry, cakes, pies and artisan breads, which in particular, have seen a rise (!) in popularity, with more and more people taking classes and courses, opening independent shops and pop ups and even pushing the big supermarkets to stock more speciality breads.

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Classes

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Gap Year students: Now is a great time to take your cooking to the next level

This September begins our next session of our Cook’s Certificate in Food & Wine and we’re very excited to be welcoming gap year students into the programme. We’ve been talking to lots of students about what makes a gap year such a great opportunity for learning more advanced cookery. Here’s what we found and how it works… 

Why should young people consider cookery programmes on a gap-year?

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Cook's Certificate

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