Cookery School at Little Portland Street, London

4.5
#18 of 91 in Classes in London
At Cookery School the atmosphere is fun and informal. We provide the skills necessary to become a confident and independent cook and all our classes have a very high proportion of hands on practice.

There is always plenty of opportunity to ask questions and gain understanding of supposedly demanding techniques. Every session involves tasting all the food that has been made, further enhancing your ability to become a skilled home cook.

We always source the finest seasonal ingredients - organic when possible. We continually strive to find sustainable sources for the food we cook and use a range of very exciting suppliers. We are committed to sustainable cooking and have recently signed up to Sustainable Fish City.

Cookery School's principal, Rosalind Rathouse, is obsessed with food. She has worked as a professional cook, run her own cookery business and taught cookery to both adults and children for many years. She feels very strongly that proper teaching can enthuse even the most unconfident cook by demystifying cookery techniques and jargon.
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Cookery School at Little Portland Street Reviews
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TripAdvisor Traveler Rating 5.0
178 reviews
Google
4.5
TripAdvisor
  • I went on a knife skills course in which we were shown all the slicing and dicing techniques for vegetables, fish, meat and herbs. Even though I have been cooking for years, I did learn where my techn...  more »
  • Yesterday I did a course on cooking a three-course roast dinner. We were a nice small group of six. The day started off with some delicious cheese and herb scones and a cup of tea. We all chipped in a...  more »
Google
  • Even though the course has "Absolute Beginners" in the title, I wasn't sure I would qualify. However, within minutes of the first evening, I knew that it was a good choice. I can't imagine a better introduction to cooking: the instructors and assistants were highly capable, patient and humorous; and I was fortunate to have enjoyable fellow students. I'll now need to practise, but I wouldn't be surprised back at the school someday, for the next level.
  • I just finished up a sourdough bread making class with Dan Lepard and his partner, David. Both of them together work so well to make, what is a very long day, pass ever so quickly. They are fun, informative and so helpful. We made three breads: sourdough (of course), focaccia and an olive and dill loaf. Dan guides you through how to make each type of bread ... which is shockingly easy. (No kneading needed!) once you make all the breads you sit down with the class and enjoy some of the breads which had just been made, along with some other delights that the previous class cooked. After that there is still baking time needed for the remainder of the breads and Dan fills the time by allowing you to pick his brain about all things food. We picked up some incredibly helpful tips n tricks along the way. I would 100% recommend this class to novice and seasoned chefs alike. There is something for everyone to learn (and eat!!) they even send you home with a bag full of treats.. dreamy!
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