Using vouchers codes & COVID-19 Update

We have recently upgraded our website. Vouchers purchased on the previous site no longer work but are still valid. Please e-mail or call the food school to place your order confirming your code or the purchaser's full name or e-mail.

We aim to re-open the Food School in October 2020 following COVID-19 emergency lock-down measures. Please contact the food school if you require a refund or wish to transfer to a future class.

Classes

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Classes by date

Wednesday 3 March 2021
Knife Skills

Categories:
British, Poultry, Vegetables, Herbs, Fish

Boost your confidence in the kitchen. Knives are the essential kitchen tool and every cook needs to get to grips with them.


Thursday 4 March 2021
Beginner's Bread Baking

Categories:
British

Learn to proof, raise, knead and bake bread by hand without the use of artificial additives.


Friday 5 March 2021
Sushi Masterclass

Categories:
Japanese, Fish, Rice

Sushi is the well known Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg or raw seafood.


Saturday 6 March 2021
Cooking for a healthy body and mind

Categories:
Vegetarian

Chef tutor, Lydia Downey, aims to show you a way of shopping and stocking your kitchen to make life easier and economical when it comes to preparing simple nutritious meals, and will show you how to plan menus that are achievable.


Saturday 6 March 2021
Let's Make Ramen Noodles from Scratch!

Categories:
Japanese

Ramen is popular in both London and New York. In this workshop we will make noodles and broth from scratch.


Friday 12 March 2021
Katsu Curry

Categories:
Japanese, Vegetables, Rice

Japanese modern flavours are influenced by many other countries and recently katsu curry has become as much a staple of the Japanese diet like sushi and tempura


Saturday 13 March 2021
Japanese Tofu Making

Categories:
Asian, Japanese, Vegetarian, Vegetables, Tofu

Chef Tutor, Sachiko Saeki, has received a ‘Tofu Master’ qualification from Japan to promote knowledge and cultural understanding of Japanese foods.


Sunday 14 March 2021
Shojin Ryori

Categories:
Japanese, Vegetarian, Vegetables, Tofu

Shojin ryori is the traditional dining style of Buddhist monks in Japan that grew widespread popularity with the spread of Zen Buddhism in the 13th century.


Wednesday 17 March 2021
The Spice Route

Categories:
Thai, Middle Eastern, North African, Spices

The ‘history of spices is the history of trade’. In this class you will learn both the history and how to use spices in your cooking.


Thursday 18 March 2021
Beef classics. The perfect steak and stroganoff.

Categories:
British, European, Beef

Executive Chef Tutor will start the session off with the Great British favourite – a demonstration of roast beef and accompaniments.


Saturday 20 March 2021
South Indian Vegetarian Cooking

Categories:
Indian, Vegetarian, Vegetables, Spices, Pulses, Rice

The food we are familiar with at our local Indian restaurant represents a fraction of India's culinary diversity. South and North India differ greatly in cooking methods, key ingredients and spices used.