Here at Cookery School, sustainability is not just a buzzword but has always been part of our ethos, even prior to the advent of wonderful organisations like the Sustainable Restaurant Association (SRA) and Sustainable Fish City who push us to do even more. We are proud to be the only London cookery school with the maximum three stars from the SRA.
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 :
Looking to Cook has featured us in its apt article about why cookery schools need to think and act sustainably. The Sustainable Restaurant Association (SRA) has been instrumental in helping us forward, and we are proud to be the first cookery school to obtain an SRA Sustainability Rating, achieving a Three Star rating in March this year.
The SRA has helped Cookery School in all three of the SRA’s key areas – Sourcing,
How happy is this little green space? And how happy are we to be involved with it? We’ve joined the "Adopt a Plot" scheme, a joint partnership between Capital Growth and the Ethical Eats network. As part of the scheme, we’ve adopted a wonderful allotment garden plot in Regent’s Park.
The “Adopt a Plot” idea is this: local restaurants and food businesses like us make a financial contribution to the community garden space in return for a share of the produce.
At the beginning of 2012 we set ourselves a target: to obtain the highest possible rating from the Sustainable Restaurant Association (SRA), the organisation that recognises sustainability within restaurants. We’re barely three months into the year and we have just been awarded 3 STARS!
What’s more, we’re the only London cookery school to have applied for and picked up an SRA rating, so we’re feeling pretty good about ourselves this week.
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.