On Friday we were pleased to welcome Great British Chefs’ Cook School to our kitchens. GBC Cook School is an opportunity for a select group of bloggers and keen cooks to have a hands-on lesson from the top chefs that feature on their website.
Friday’s chef was Adam Gray from Skylon. Here’s Adam in action rolling out bread for his mackerel dish:
We started with fresh mackerel wrapped in bread that was rolled out flat then pan fried so it’s crispy and just cooked then served with rhubarb.
We were thrilled to be able to host an evening for Slow Food Week last Wednesday at Cookery School. Joined by Chris from Taste the Wild, Caroline from Moshi Moshi, Cat Gazzoli from Slow Food and 21 eager slow food cooks the evening got off to a great start.
Ros welcomed everyone to Cookery School and talked about our ethos, link with Slow Food and recent 3 stars from the SRA,
We use mackerel and pollack heavily at Cookery School. They feature most heavily in our Ultimate Fish and Shellfish class, where we show people how to make such lovely dishes as fish cakes and smoked mackarel pate.
The reason we use pollack and mackerel so heavily are because we can obtain these fish from sustainable sources (as verified by the Marine Conservation Society). We use Sole of Discretion as a supplier as they operate on an ethos of full transparency,
We truly believe in the value of learning to cook together. With over 15 years of experience, we are experts at delivering fantastic corporate events in a relaxed and informal, yet professionally structured environment.