Cookery School at Little Portland Street

Learn to bake with our four-day intensive baking course! Even though you’ll enter a beginner, you will leave with all the confidence and competence to create a wide range of beautiful baked goods. This course takes you through the fundamental baking principles and techniques, for example cakes, pastry, breads, macarons, meringues and cake decorating. Furthermore, you’ll pick up plenty of tips and tricks to assist you in future baking adventures. The course will be a mix of hands-on and interactive demonstrations, ensuring you cover as much as possible over the four days.

Firstly, at the start of each session in this baking workshop, you will be welcomed with breakfast. After this, you’ll roll up your sleeves to start baking. In the afternoon, you will sit down to enjoy lunch with organic wine before diving straight back in. Best of all , after each class, you will take home what you have made, so be sure to bring along a container to every lesson.

We are happy for students to pay for this course in up to three instalments, with the final payment made at least one week before the course starts. If you want to do this, please call us to book your place.

Should you be interested in shorter sessions, try our three-hour French breakfast pastries, pastry or cakes classes.

The future of British cheese industry is the subject of the fourth in our series Conversations Around The Cookery School Table. It is part of an insightful series of monthly panel events on food around topics that are close to our hearts at Cookery School.

The events offer opportunities for  lively discussions, networking with like-minded food lovers, and, of course, the opportunity to taste some delicious Cookery School food.

For this new event we have brought together a fascinating panel with a wide range of experience in cheesemaking and cheese retailing.

Our panel includes writer & cheese podcaster Jenny Linford whose feature“The British Cheese Crisis”during lockdown was instrumental to the survival of many British producers, Mary Quicke – award winning 4th generational cheesemaker (Quickes was established in 1540) widely considered the Godmother of British cheese and to provide an alternative view on “cheese” there will be tastings from La Fauxmagerie – UK’s first plant based cheese monger & award winning producer of British vegan cheese.

Look out for more panellists being announced soon.

AGENDA
6pm – 7pm: Enjoy welcome drinks, networking & cheese tasting platter

7pm – 8pm: Panel Discussion with a Q&A

8pm – 8.30pm: Further networking and final goodbyes

THIS FUTURE OF THE BRITISH CHEESE INDUSTRY TALK & EVENT WILL COVER TOPICS INCLUDING:
 

- Has the British cheese industry fully recovered from the challenges it faced during lockdown?

- Is vegan cheese technically “cheese” can a cheese only be made with dairy milk?

- What should we look out for when buying good cheese?

- Looking at the British cheese in the export market, how does it fare in comparison to French cheese?
What can we do to ensure the survival of British Cheese?
 

The Teen Cooking Camp is an intensive teenager cooking course during the half-term or summer holidays.

We will take your teen from baked beans to brilliance in just five days, teaching them the essentials of cooking. They’ll finish the week with many varied, easy and enjoyable recipes that can be enjoyed every night of the week.

Each day, they will arrive to a Cookery School breakfast of freshly baked morning goods and hot chocolate, tea or coffee. At lunchtime, they will sit around the Cookery School table to enjoy tasting the dishes they have made. Every afternoon, there will be food-related activities and challenges.

This teenager cooking workshop aims to leave students confident that they can cook well for themselves and replicate the dishes they have learnt in their home kitchen.

IN THIS TEENAGER COOKING CURRICULUM, THEY WILL LEARN THE FOLLOWING:

MONDAY
On the first day of the course, they will learn the following:

Bread-making – starting with granary bread rolls
A good seasonal soup – minestrone
Roast crispy chicken with roast potatoes
Roast seasonal vegetables
Fruit salad – cutting up well and choosing fruits that work together is the secret here
Brownies

TUESDAY
On the second day of the course, they will learn the following:

Bread/pizza-making – using the dough technique you learned yesterday, you will again make bread dough, but this time for pizza bases. You will make the toppings too, including the tomato sauce
Learn how to make a good salad dressing and quickly prepare a perfect salad with an introduction to different salad ingredients and the tricks for making varied and exciting options
Baked seasonal fruit
Cupcakes

WEDNESDAY
On the third day of the course, they will learn the following:

Breakfasts – oatmeal and bircher muesli
Hassle-free bolognese sauce
Foolproof béchamel sauce (the perfect base for mac and cheese)
Lasagne, using your Bolognese sauce and béchamel.
A classic Tricolore salad with balsamic dressing
A classic sponge cake that can be eaten on its own, topped with a chocolate ganache, or filled with jam or cream.

THURSDAY
On the fourth day of the course, they will learn the following:

Salad Nicoise, including how to boil eggs to perfection
Grilling and baking fish
Tartare and lemon butter sauces
Potatoes dauphinoise and oven-baked chips
Crème caramel

FRIDAY
On the fifth day of the course, they will learn the following:

Scones – plain and cheese
The secrets of delicious vegetable soups
Fish pie topped with gorgeous mashed potato
Vegetarian and beef Cornish pasties
Fruit crumbles

Learn to bake with our four-day intensive baking course! Even though you’ll enter a beginner, you will leave with all the confidence and competence to create a wide range of beautiful baked goods. This course takes you through the fundamental baking principles and techniques, for example cakes, pastry, breads, macarons, meringues and cake decorating. Furthermore, you’ll pick up plenty of tips and tricks to assist you in future baking adventures. The course will be a mix of hands-on and interactive demonstrations, ensuring you cover as much as possible over the four days.

Firstly, at the start of each session in this baking workshop, you will be welcomed with breakfast. After this, you’ll roll up your sleeves to start baking. In the afternoon, you will sit down to enjoy lunch with organic wine before diving straight back in. Best of all , after each class, you will take home what you have made, so be sure to bring along a container to every lesson.

We are happy for students to pay for this course in up to three instalments, with the final payment made at least one week before the course starts. If you want to do this, please call us to book your place.

Should you be interested in shorter sessions, try our three-hour French breakfast pastries, pastry or cakes classes.