January 2012
7 posts
5 tags
Mackerel and Pollack: How to Use our Favourite...
We use mackerel and pollack heavily at Cookery School and at Rosalind’s Kitchen. At Rosalind’s Kitchen, pollack fish cakes and goujons are a mainstay of the menu (always served with a delicious homemade aioli or salsa). At Cookery School, pollack and mackerel are a major part of our Sustainable Fish Class where we show people how to make such lovely dishes as fish pie and pickled...
2 tags
Healthy By Design
One of our Twitter followers asked us about how “healthy” our various lunch options are at Rosalind’s Kitchen in Central London. This question is hard to answer in the short space of a tweet, so I thought I’d sum things up in a blog post.
Here’s the story, Rosalind’s Kitchen is called what it is because it’s the type of food that Rosalind herself would...
Sustainability Update: Green energy, recycled food...
Sustainability has always been a big part of what we do, but this year we’re really upping the ante. There’s always room for improvement. Here are a few things we’ve been up to lately, and if anyone has any advice or tips that can help us do even better, please let us know.
On the trail for sustainable prawns…
We have found farmed prawns that we think tick all the boxes...
Sofia Craxton on Mexican Street Food
What exactly IS Mexican Street Food and why is it gaining popularity here in the UK? Sofia Craxton, accomplished cookery teacher and writer on Mexican cuisine, tells us about Mexican markets and why she’s bringing the delights of Mexican Street Food to Cookery School and beyond.
We’re very lucky to count Sofia Craxton amongst our cookery teachers here at Cookery School. A specialist...
1 tag
Sustainable Cooking Classes
This Wednesday we hold our first class in our new series of Sustainable Cooking Classes. Entitled “Scrumptious and Sustainable”, the series focuses on how to create beautiful, delicious food whilst having as little impact on the environment as possible. This first sustainable cooking class called Eat Your Greens and is all about cooking from the veg box. We’re also doing...
Why We Are Different
It’s been nearly a decade since I first opened Cookery School at Little Portland Street in London and my what an exciting, busy and delicious decade it’s been. As we enter into 2012, I’ve been reflecting on the qualities of Cookery School that have kept it going so well over the years. These are the things that keep new students coming in, and old students coming back. I hope to keep these...
Everything you've ever wanted to know about...
With the first lesson of our Intermediate Cookery Course starting this Thursday, we’ve we’ve been thinking a lot about how this course originated. The word “intermediate” doesn’t really convey the breadth of learning and the excitement of the lessons that Cookery School is all about.
In previous years, we used to call this course “Everything You’ve...
December 2011
7 posts
1 tag
Valrhona Chocolate launches its first UK classes...
We had an exciting press day at Cookery School this week with French chocolate company Valrhona and its chocoaltier Andrew Gravette. Andrew will be running the first of Valhrona’s exclusive chocolate classes on March 15th right here at Cookery School, and it was a thrill to have him here for a preview of what the classes would be like.
The press event was just wonderful. Andrew is a mine...
1 tag
The ingredients of a good Christmas party
We’ve been busy with one corporate Christmas party after another. The kitchens are decked with tinsel and holly, looking very festive in keeping with the spirit of the parties.
The menus on these events reflect the season with lots of butternut or pumpkin ravioli, soups, mulled wine cabbage, guinea fowl, Christmas ice cream (homemade ice cream with liquor-marinaded dried fruits) as well...
3 tags
In Praise of the Christmas Cake
It’s that time of year when everyone talks about Christmas cakes, and we’ve seen lots of you chattering about who has the best. Well, we must say, we think we did a pretty good job this year with our cakes, which we’re currently selling at Rosalind’s Kitchen.
We’ve made our Christmas Cakes with Shipton Mill flour, Yeo Valley butter, organic eggs, Fairtrade sugar,...
2 tags
Why we love Original Beans chocolate
Just in time for Christmas, we’ve just added Original Beans “The Story of Cacao in Four Bars” chocolate set to our shop window at Rosalind’s Kitchen. Yes, loads of people are pushing chocolate this time of year, but we thing these bars are truly special and that if you’re going to buy chocolate this season, Original Beans is a company well worth giving your money...
Stellar Feedback on NomNomNom Cookery Party
We recently hosted a cookery course for winners of NomNomNom 2011, Victoria Glass and Miriam Nice (aka Nice Glass). Miriam, a food writer and editor of Cakes & Canapes, had some wonderful words to say about the evening:
“We all had an absolutely fantastic evening. The whole event was organised so well and was perfectly pitched to all levels. Some of us are quite good at cooking and...
“If the very idea of a cookery lesson conjures up a dowdy, middle aged woman at...”
– Alexis Caught, writing about us in a lovely review for this week’s So So Gay magazine.
We appreciate kind words and apt comparison! Read the entire review here:
You should know about… The Cookery School
November 2011
4 posts
2 tags
1 tag
Prepping for pasta making
Prepping for a short course on pasta making for a company event. Shorter events are becoming popular (more economical for these recessionary times?). The team will learn to make pasta then sit down to enjoy the fruits of their labours thereafter. Their aprons are already sorted into teams, each with matching colour coded hats – as they are a competitive lot and want to see who can make the best...