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What is a cooking class?

On arrival you will be offered a soft drink and you will met the chef and fellow participants. This will be followed by ‘hands on’ cooking under the guidance of the chef tutor, supplemented by demonstration. Finally you will dine as a group to enjoy the dishes you have prepared.

What does the cost of the class include?

Evening classes always include cost of tuition, refreshments, ingredients, recipe pack, a final meal of the food prepared and a glass of wine or alternative.

Full day classes will also include two eating experiences e.g. brunch and final meal or main lunch and dessert.

We cater generously for class numbers. Usually there is food to take home.

How big are your classes?

Our minimum class size is 5 – 8.

We host up to 18 for evening classes and up to 14 for full day classes.

We host 40 plus for bespoke events, such as corporate teambuilding and anniversaries.

Do you run bespoke events?

Yes, we are happy to work with you to design an event for a special occasion – please call or email to find out more.

Do you get a qualification for a class?

No – we can advise on formal training opportunities with partner organisations.

We can offer a certificate of attendance if required.

Who are your chef tutors?

Our tutors include published authors, industry chefs and specialists in international cuisines. As well as being expert in their chosen cuisines they are all empathetic teachers, great at imparting their skills and bringing the best out in participants

Can we drink during the class?

Occasionally we offer an aperitif on arrival but prefer for people to drink at the end of a session once the knives have been put away.

Extra wine is available to buy during meal times. We offer drinks packages for bespoke events, such as matched wine and beer tastings.

What if I’m a beginner?

Our classes are suitable for all levels from absolute beginner to experienced home cook. Our sessions are a rich learning and social experience (& lots of fun)

We welcome people who visit the Food School alone and will ensure you feel comfortable.

Individuals working in the food industry who want to develop their culinary repertoire are also welcome. Call us to discuss your requirements.

What is the minimum age for your classes?

We suggest a minimum age of 14 but require parents to call to discuss booking a class for children below the age of 18.

Do you offer children’s classes?

We host organised classes for children i.e. when booked by a school or charitable organisation and staff/carers are present.

We do not include children’s classes on our class timetable but welcome families to some classes for example, Christmas baking and Foraging.

What equipment do you use?

The Food School has 6 Aga Rangemaster Falcon Continental double ovens. Most of our equipment is purchased from Nisbett’s wholesale catering provider.

Do you hire the Food School?

Yes, in certain circumstances.

We are not a commercial kitchen and do not hire out for the commercial preparation of food.

We do consider hiring out for a number of purposes, including filming, charity events, product launches, chef training by external providers. Please contact us for further details.

Where do you get your food from?

Most of our food is delivered by Ocado.

We purchase fish from a supplier in Cornwall (for our fish masterclass), the indoor market for South East Asian and East Asian classes and our Japanese chef tutor purchases fish from Japanese fishmongers in London

Most of our meat and poultry is purchased from a local Harborne butcher, Roger Brown. Although we do enjoy Aldi’s free range chicken for our knife skills class.

We purchase herbs, spices and pulses for Indian and Middle Eastern classes from a range of Asian shops in Birmingham including Samra and Pak Supermarkets in Cape Hill and Mirch Masala on Soho Road.

We enjoy flat bread from Pars on Hagley Road and use this for a variety of classes including Mexican Streetfood and Mediterranean. Birmingham now has a few good bakers where we pick up bread including Maison Mayci and the Medicine Bar (unless we make it ourselves of course.)

We can organise halal meat if required. Please contact us to discuss.

What do I need to bring?

You don’t need to bring anything apart from take-home boxes for potential leftovers.

Am I expected to wash-up?

No, we have a wonderful team of Food School Assistants who clean up so you can focus on developing your skills. They will also help you during the session.

How can I let you know about dietary restrictions?

You need to let us know on booking. Please note that not all classes are suitable for people with dietary restrictions/allergies.

Check the class content before booking.

Where are you located?

We are in the School Yard complex on Harborne High Street. You can enter the Harborne Food School via York Street or the court yard entrance.

If you're facing the courtyard, a block of black, contemporary flats is opposite and our entrance is to the right of that block adjacent to the alley way to York Street.

Do you have parking?

A Local Authority car park is available behind the Food School and can be accessed via York Street. For details of charges visit York Street car park