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Cookery

We are delighted to announce that following the hugely successful courses Sophia has run for us over the past 2 years she has agreed to return to offer them again this year, with the addition of a slightly more advanced term in term 3 for those that have previously studied with her or experienced cooks. Almost all the students who attended in September enjoyed their class so much that they signed up and attended the remainder of the year. Sophia has worked as a professional chef for most of her life and has a passion for honest, fresh and delicious cuisine. Each course will cover different foods and menus so are suitable for those who would like to attend them all, however, they can also be taken as stand-alone 10-week courses. Every student has their own cooker and working space in our clean, modern school teaching kitchen. The pictures shown are all dishes made in Sophia’s classes during this year. Students will need to bring some of their own equipment such as an apron, oven cloth, knives etc.  A list of weekly ingredients will be provided in advance.

*Sophia’s classes and some of the Italian workshops are suitable for vegetarians as a vegetarian option can be given.


Cooking through the seasons: Autumn basics

Tutor Sophia Matthews
Wednesdays 18:50 - 21:00
September 27th, 10 weeks @ £115.00 + ingredients – (specialist ingredients will be provided and are included in the fee) Or £325.00 to attend all 3 classes

This course is suitable for enthusiastic beginners and those interested in combining flavours with seasonal food to create a twist on everyday dishes. During the course you will:
•    Learn about pairing flavours. 
•    Gain many basic cooking skills.
•    Understand the importance of local seasonal produce.
•    Learn some of the ‘mother’ sauces and learn how to use them.
•    Create Festive treats including yummy canapés ready for Christmas. 
Students will need to bring some of their own equipment such as an apron, oven cloth, knives etc.  A list of weekly ingredients will be provided in advance. Places limited to 9


Cooking through the seasons: The wonders of Winter

Tutor Sophia Matthews
Wednesdays 18:50 - 21:00
January 17th, 10 weeks @ £115.00 + ingredients – (specialist ingredients will be provided and are included in the fee)

This course is suitable for confident beginners and those wishing to further their understanding of combining flavours with seasonal food to create hearty winter dishes and dinner party sensations.  During the course you will:
•    Continue to investigate pairing flavours.
•    Gain knife skills including filleting fish and turning vegetables.
•    Make gluten free vegetarian and Moroccan style dishes.
•    Learn some more of the ‘mother’ sauces and how to use them.
•    Make fresh pasta and pastry.
•    Add a “wow” factor to your dinner parties.

Places limited to 9


Cooking through the seasons: Summer Sensations

Tutor Sophia Matthews
Wednesdays 18:50 - 21:00
April 25th, 10 weeks @ £115.50 + ingredients – (specialist ingredients will be provided and are included in the fee)

This is a NEW course designed for those with experience, a passion for cooking and/or students who have attended previous courses with Sophia.

During the course you will:

  • Discuss and suggest dishes you would like to make but never dare to cook – we will!
  • Continue to investigate pairing flavours.
  • Work with and make different pastries.
  • Make wholesome and nutritious salads.

Places limited to 9


Italian cookery – Paté di pollo alla romagnola - zabajone

Tutor Carla Colombani Skinner
Saturday 10:00 - 16:00
October 14th @ £40.00 + ingredients per session or £145.00 if you wish to attend all 4 workshops

This workshop is suitable for both beginners and more confident cooks. Both recipes are suitable for coeliacs.

Carla is sharing this very old recipe of her grandmothers from the region of Emilia Romangna in Italy of scrumptious chicken paté.

The second dish of the day will be Zabajone enough for 4 people.  This is a wonderful dessert to be enjoyed cold and with a particular type of Italian biscuit. 

(A list will be sent to students of additional ingredients and equipment that need to be brought along on the day).

Our school has a modern kitchen and every student will be allocated their own cooker/hob and working surface, you are not expected to share.


Italian cookery – Handmade Pasta (tagliatelle and maltagliati) and Ragù Bolognese and other pasta sauces

Tutor Carla Colombani Skinner
Saturday 10:00 - 16:00
November 18th @ £40.00 + ingredients per session or £145.00 if you wish to attend all 4 workshops

This workshop is suitable for confident beginners.  Students will make tagliatelle and maltagliati pasta by hand (or if you wish you may bring along your own manual pasta making machine – not electric).  Carla, a native Italian, will teach you how to make a true Ragù Bolognese she can also teach a vegetarian version of this using soya mince upon request.

(A list will be given of additional ingredients and equipment that need to be brought along on the day).

Our school has a modern kitchen and every student will be allocated their own cooker/hob and working surface, you are not expected to share.


Italian cookery – Sicilian chicken breasts and Queen of Belgium dessert (a type of delicate chocolate panna cotta)

Tutor Carla Colombani Skinner
Saturday 10:00 - 16:00
February 3rd @ £40.00 + ingredients per session or £145.00 if you wish to attend all 4 workshops

Sicilian chicken breast is a dish with an African note, full of warm flavours in its simplicity. It is suitable for coeliacs and easy to cook.

Queen of Belgium (chocolate panna cotta), is a delicate dessert which, despite its complexity, requires elementary skills as you will be closely guided through its creation. It is suitable for coeliacs.

(A list will be given of additional ingredients and equipment that need to be brought along on the day).

Our school has a modern kitchen and every student will be allocated their own cooker/hob and working surface, you are not expected to share.


Italian Cookery - Vitello Tonnato (with chicken instead of veal), homemade mayonnaise, chocolate and walnut cake

Tutor Carla Colombani Skinner
Saturday 10:00 - 16:00
March 10th @ £40 + ingrediants per session or £145.00 if you wish to attend all 4 workshops 

This course is for confident beginners.  Students will be taught how to make Vitello Tonnato - a famous Italian classic dish (normally made with veal but we will be using chicken) it is served cold and is perfect for a summer buffet as well as for an all year round main dish which can be prepared the day before. You will learn to make mayonnaise, which is part of the sauce accompanying the meat. It is served with tiny new potatoes and a lemony, green salad.  Finally, Carla will introduce you to her delicious chocolate and walnut cake – Italian style.  There is no cooked fat or flour in this cake.  The chocolate used is 70% cocoa, it is therefore suitable for people with coeliac disease and vegetarians.  (A list will be given of additional ingredients and equipment that need to be brought along on the day). Our school has a modern kitchen and every student will be allocated their own cooker/hob and working surface, you are not expected to share


4-course Dinner Party

Tutor Sophia Matthews
Saturday 10:00 - 16:00
May 19th @ £45.00 + ingredients (specialist ingredients provided)

This course is suitable for confident beginners. Sophia will guide you through some of the exciting skills and cooking techniques required to produce a fabulous 4-course meal to delight friends and family.

She will be cooking NEW dishes for all 4-courses so this is suitable for students that have previously attended her weekly courses. NB At time of writing the dishes have not been set but if you would like to have this information either look on our website or contact the office.

(A list will be given of additional ingredients and equipment that need to be brought along on the day).

Our school has a modern kitchen and every student will be allocated their own cooker/hob and working surface, you are not expected to share.