“Food is our common ground, a universal experience”: this quote from James Beard really sums up last week’s Foodie.fm event, called Foodie Cooks, and they’ve written a great article that sums up how events like these are blurring the line between our “real” and “virtual” lives.
Sitting around a table surrounded by good food and great company truly has to be one of the most enjoyable experiences which I am sure we can all relate to in one way or another. Although this scenario is pretty typical, what is perhaps less typical is for a group of once unacquainted people to meet in one place to cook and share a meal together. Thinking about it actually sounds like it could have been a recipe for disaster, but this is what we did in London last week at our first Foodie Cooks event, and luckily it was a great experience.
(via Foodie.fm - Blog - Looking back on Foodie Cooks London )
To celebrate National Vegetarian Week we’ve joined up with Riverford Organic. Sign up for a Cookery School class from the More From series during National Vegetarian Week (21-27 May) and receive a free copy of the Riverford Farm Cook Book.
What’s more Riverford Organic will be at the More From: Your Greens class to tell you more about their fantastic box scheme and help you get started.
These courses will introduce you to the joys of seasonal vegetables, sustainable fish, great cuts of meat, luscious leftovers, one pot cooking and much more.
For more info and to book, either visit our website, call us 020 7631 4590 or email info@cookeryschool.co.uk.
Sustainability is a central part of our cooking approach at Cookery School, and we’re thrilled to be sharing our 5 sustainable eating tips on Start UK’s blog.
Tip #4: Use every part of your ingredient
Our chicken salad recipe uses meat left over from roast chicken, our asparagus ends are saved for soup. We all should do our part to minimise food waste, and make the most of the ingredients available to us.
For the rest of our tips, visit Start UK.
blondevsbland was on our Pastry course today and took this fab photo of her Palmiers. Just beautiful.
Palmier (thank you @CookerySchool)
Our recipe for Easy Short Crust Pastry is up on Start UK’s website. Start is all about making sustainable living simple and we love being involved with their work. Thanks for sharing our recipe, which is just perfect for summer quiches!
We’d like to give you the news that Rosalind’s Kitchen will close up shop on Wednesday 9th May.
It has been an enjoyable year for us, extending the Cookery School ethos to Rosalind’s Kitchen and sharing our love of food with the local community.
There are many exciting things on the horizon for us. To name a few: our ongoing sustainability work, our first cookbook, a new advanced cookery course starting in the autumn and a link with the imminent online community Mumsnet… Exciting projects with big visions that we want to put all of our energy into.
In the interim we are focussing on teaching skills to help more people learn how to make delicious meals at home. From classes, courses, corporate events, to kitchen hires, there’s lots going on at Cookery School.
Rosalind’s Kitchen may pop up in the future in some other guise so please do keep in touch and we will let you know when things come to fruition.
Thank you for all your support.
P.S. The wonderful ingredients that we use at Cookery School will be available to purchase from Rosalind’s Kitchen.
The June 2012 issue of Delicious Magazine features a write-up of our Roasts Class by Hugh Thompson.
Hugh’s verdict?
We liked… the hands-on training, the small group and the slap-up feed at the end
Best for… people who…have some experience in the kitchen but want to do justice to expensive cuts of meat - and serve them with all the trimmings
Glad you enjoyed it, Hugh.
Click to view the full-sized image of the article.
This squid gets them every time!
A lovely review of our Fish and Shellfish Class in House and Garden this week: Learn to cook with… fish and shellfish
Excerpt:
Cleaning and preparing squid was a personal favourite. As Lucy, one of the two tutors, remarked, buying ready-prepared, sliced squid is often pretty expensive, so knowing how to deal with a whole one can save money and is much simpler than you might think. Lucy even discussed saving and freezing the squid ink: useful when whipping up a risotto later on.
Fab-write up of last week’s Good Energy event with Arthur Potts Dawson: How to cut the carbon calories in your kitchen.
Arthur was here demoing some delicious recipes for low-carbon cooking, including raw pea, broad bean & violet artichoke salad with wild rocket & dandelion (the artichokes alone were stunning).
A nice write-up of our Fish and Shellfish class by Monica Shaw on her SmarterFitter blog:
Learning to Cook Fish and Shellfish at Cookery School at Little Portland Street