Categories
Food and Ingredients News

Gluten Free Cookery Courses

The charity Coeliac UK estimates that around 1% of the UK population is affected by coeliac disease.

If you or a member of your family has been diagnosed with a gluten intolerance, or coeliac disease, then it’s likely that you will need to completely review your cooking habits.

Gluten features in many different foods, including several that you would not expect. Learning how to prepare gluten-free dishes is a positive way of adjusting to your new lifestyle. There are many great gluten-free dishes and by tackling the allergy head on you will feel more in control.

Several cookery schools now offer gluten-free cooking courses but in our view the following are well worth considering.

The Cookery School, Glasgow

The Cookery School is based in Glasgow’s city centre and is one of the city’s best kept secrets. It is well known for its wide variety of cooking courses – from classes for the promising chef, whisky and wine tasting and cupcake courses to hen parties and corporate events.

All courses are very practical, with everything provided, including recipes, equipment, ingredients, and an apron.

During the one-day ‘Gluten-Free Baking & Bread’ cookery course guests will learn how to prepare chocolate muffins, a herb loaf, fruit scones, cupcakes, Victoria sponge and butter icing. The day will include a mixture of chef demonstrations and practical hands-on learning.

Lunch with wine is included and guests will have the opportunity to take their best work home with them. Bookings are currently being taken for the next course which begins on 17th November.

Gluten-Free Cooking For Kids, Oxfordshire

Gluten-Free Cooking For Kids have launched a new gluten-free bakery course at the Miele Centre in Abingdon. The one-day course will focus on preparing guest for the Christmas period and is a great opportunity to learn some fantastic new skills.

The course will be delivered using a mixture of demonstrations and hands-on learning. It will be packed with lots of hints and tips. Guests will learn how to prepare many gluten-free Christmas classics, including mince pies, canapés, turkey stuffing, biscuits galore and sticky and moist cakes.

All necessary ingredients and materials are provided. Guests will also receive refreshments, including lunch, and recipes of the dishes they have learnt.

The course is suitable for both novices and more experienced chefs. Bookings are currently being taken for the next course which begins on 24th November.

Categories
Cookery Courses News

Sustainable cookery demo at Westmill Wind Farm this June

This June, July and August look like being, in the infamous words of Sir Paul Weller (okay, maybe they’ve not knighted him yet, but surely there are few greater wordsmiths than he during our time?), a Long Hot Summer for Pudding Pie Cookery School.

Kicking off on June 23rd, ably accompanied by this year’s Masterchef finalist, Andrew Kojima, the cookery school will be demonstrating sustainable food cookery classes at Westmill Wind Farm in an attempt to raise awareness of the importance of incorporating replenishable food stocks into our every day meals.

The open day event, which 600 of the WeSET co-op’s members are expected to attend, promises to be a fun-packed day bringing to light the plight of our dwindling energy supplies, both the type we burn for fuel and energy but likewise, through the day-long cookery courses, also the natural resources that provide our very bodies with energy and fuel.

Once that event has been and gone, all eyes then turn to the summer holidays and the rush of activity that sees school children (and parents) flock to their cookery courses as an activity that not only passes the long six weeks but also learns the budding pudding pie (I nearly wrote ‘pudding club’, then – that would have been a faux pas, non?) chefs life lessons, to boot.

More kitchen space means more availability for summer cookery classes

This summer holidays’ cookery courses promise to be bigger and better than ever as the addition of another kitchen sees the cookery school able to offer 240 spaces, their biggest number ever. They do warn, however, that these spaces do fill up rapidly, so don’t hang about if you’re looking to give your darlings something to do (and yourself a well-earned break) this summer.

To run alongside all of that, the cookery school have gone into partnership with ‘hello babycakes‘ to bring the art of cake cookery to all of those eager to learn how to bake but are perhaps without the experience necessary to produce the perfect cupcake or get their fairy cakes to rise in the morning. Enough said.

Phew. It’s going to be a busy old time in Banbury, Oxfordshire this summer, that’s for sure. If Pudding Pie Cookery School is a little too far away, why not check out our selection of hand-picked cookery courses to find summer events and classes near you?

Protected by Copyscape Web Plagiarism Check

Categories
Cookery School News

Sustainable fish competition launched by renowned chef

Top restaurateur, cookery school proprieter and world renowned chef, Raymond Blanc has launched a new contest to identify the most innovative and forward-thinking user of sustainable fish.

The competition is aimed at restaurants or caterers and is the result of a partnership between Raymond, the City of London Corporation, the Sustainable Fish City project, Sea Web Seafood Choices and the Fishmongers Company.

Raymond is the owner and chef at Le Manoir aux Quat’ Saisons restaurant in Oxfordshire. He was born in France and like many of his compatriots he is a huge fan of seafood and fish. As a result, they feature in many of his dishes and he is a keen supporter of the recent sustainability campaign.

During the launch of the competition Raymond expressed his belief that good ethics ought to be fundamental to all businesses. He believes that the competition will give caterers and restaurateurs the chance to demonstrate what they are doing to help protect the nation’s marine resources.

Entrants will be expected to demonstrate a real passion for sustainable fish and have clear rules about what they will serve. It is hoped that as well as receiving their rightful recognition the successful entrants will also help to inspire others.

London based Indian restaurant Cafe Spice Namaste won the award last year. Head chef and owner Cyrus Todiwala also won the award for Leadership in Sustainability. Cyrus explained that he was delighted to win last year not least because the awards helped to highlight the beliefs which underpin his business.

Cyrus is pleased that the focus this year will be on fish. He believes that by using sustainable seafood, restaurants will be doing their bit in helping to prevent over fishing in our seas.

The campaign for sustainable fish won a notable victory recently, to read more please click here.