By far the best cooking day and class every. I attended the meat and poultry class and it was…read moreamazing! I've now done classes in Paris, Barcelona and London and the one at the Cookery School is by far the best!!!!! Ill Be taking more classes when I return to London

I attended a half day course 'The ultimate meat and poultry'. Surpassed expectations on all counts…read more The cookery school is centrally located, just off Regent St.Surprisingly compact inside but everything worked well due to great organisation of the space and activities. We were welcomed with freshly baked caraway seed cakes and cheese scones, still warm from the oven with tea or coffee. Our group of ten budding cooks was split into 3 groups. We had around ten dishes to make so each group did three / four dishes. The chef leading the class was excellent. Too many dishes to describe here but highlights included guinea fowl (a favourite of mine) braised in red wine and port, spatchcock poussin, lamb stew, duck with orange and roast beef with Yorkshire pud. We all worked on fully deboning a chicken which we then stuffed with a mushroom mixture, tied up like a burrito (I think ballotine is the correct term) and took home to eat. I can report it was delicious. On the side we also made two rice dishes and creme caramels. Finally, after a 10 am start and solid demo, concentrated prep and cooking, we reached 3pm. The table was set and the group sat down to eat what became a 10 course tasting menu. Tired and weak with hunger we ate and ate sampling each dish with a nice glass or two of wine to accompany. As well as being interesting and educational, it was enjoyable and learned lots of new tips and cookery techniques. It was busy and intense but not too much and pitched to the group who all had a reasonable level of cooking knowledge. I have the recipe cards and slowly working through some of the dishes we made...not too bad so far. Would definitely return for another class.

To easily sum up my experience I wanted to post the feedback I sent directly to Nik…read more... Thank you and Mrs G for a very enlightening day, your time, the generosity of your knowledge (in bite size portions) really was much appreciated. Your hospitality and the welcome we received in to your home was amazing - can you tell I enjoyed myself?! I honestly learnt so much, from a better insight to the culture, the origins of ingredients, seeing, smelling, tasting lots of new ones and the wonderful assault on my senses. I truly felt the warmth in your teaching and yet again you have inspired another group of complete novices to give it a go. I can now begin to make my own home garam masala, with an incredible and very delicious base to work from. Life is a feast to be enjoyed and all of the family are up for giving this a go, so I will starting with a banquet of the dishes we created to build up my confidence and we will take it from there.... Please pass on my best wishes to Mrs G - she's amazing and an absolute treasure. I will forever more be embracing my inner Indian!

Came to the 'veggie heaven' course with my veggie wife as Indian food enthusiasts but rank novices,…read morenot knowing quite what to expect. Nikita and his lovely mum, Mrs G, give a highly entertaining and informative romp through Indian culinary culture, spices and ingredients before throwing you into heat of an Indian kitchen. We made Bhaji's, dal, cashew nut rice and shrikanda for desert. Even better we got to eat the delicious results with the other participants with a cold beer at the end. It was some of the best Indian food we'd ever eaten. With a focus on the the basic processes of indian cooking we left with a geniune new set of skills and have reaping the benefits with our cooking at home ever since. Our young children, having not liked curry previously, are now asking for this every weekend. Highly recommended - can't wait to do the next course.

I have just completed the Advanced Professional Chef Course with the Academy and I can honestly say…read morethat taking the course was the best decision I've ever made. I've always had a passion for cooking but never thought I would be able to develop a career out of it. The course took me from the very basics to all kinds of new and different advanced techniques and skills. I worked in some amazing fine dining restaurants, but the real highlight was working in a Michelin star restaurant kitchen which is something I never though I could possibly do. I am very happy to say that I am starting my new job as a chef in a restaurant in Central London next week and can't wait to start. Thanks to all the staff at the Academy who were so welcoming and friendly, we must meet up for that drink soon! You've helped me achieve my dream, thank you!

I worked on the Pastry Course. The chefs were great and to a taught to a high standard. Looking to…read moredo another course with Chef Academy soon.

Kitchen Queen is a great way to take cooking classes. The classes are both a lot of fun and very…read moreconvenient! I absolutely loved the class itself with a great teacher and believe there are currently no other cookery schools that not only come to your house to deliver the class but also let you specify any dishes you have always wanted to know how to cook. I thoroughly enjoyed myself and would always highly recommend the service to anyone!

Kitchen Queen is such a wonderful idea. Booked a lesson really easily via the website…read more(http://www.kitchenqueen.co.uk) . The lesson was completely tailored to our needs (we have a fussy family so this was great!) & very quickly we given a lovely list of recipe ideas to choose from for our lesson. The lesson itself was great fun & very informative.....have already booked our second lesson & also considering buying gift vouchers for certain friends who could use a little help in the kitchen. Wonderful stuff!

I just attended my first day class at Leiths, who offers courses for professional accreditation as…read morewell as "enthusiasts." The building and location were convenient and work space well laid out. The instructors, Adriana and Andrea, were phenomenal. I really appreciate how they took the time to explain technique and variations that can be applied at home. Also, the staff on hand to help with set-up and clean-up were amazing. They were always available to assist and contributed a great deal to the good experience. -I wish I had someone to prepare all my ingredients and wash dishes at home! My only complaint is related to the temperamental ovens. An oven can make or break all the hard work that goes into preparing a dish. Technique and materials went out the door with uneven, inaccurate ovens. Leiths offers such a wide variety of classes so I'll likely sign-up again...for a class that doesn't require an oven.

I am very impressed I took a baking course at Lieth one…read moremorning and expected to be handful of housewives attending to pass time. To my surprise the class had over 40 people of all ages and professions And the day was so organised, starting with the theory part of baking, the tea, coffee and tasty lunch breaks To the kitchen itself All ingredients were ready on stations, instructors were helpful and washing up was so prompt I remember nothing but perfection of that day and the lovely bread, cheese and jam I was given to take with me home. If I can get myself on another cooking workshop (seems to be very hard to sign in these days all fully booked) I will be the happiest

There are many things you can do with £160. At least the only thing I don't recommend is to buy any…read moreticket with Food at 52. I signed up for a cookery course in the Mid-January. The website showed 30 January as the class date. However, the e-mail confirmation of the payment showed a few weeks later - 1 March in small letter and the course subscription is non-refundable. Change of the date is payable. As it was a computer-decided class date which was not the choice of the customers, I expected a computer-generated date confirmation / reminder / notification a couple of days prior to the course date. The customers have little room of choosing the available and convenient date before and after the payment. I had expected that their booking management system would send automatically a computer-generated reminder to all subscribed students when the course date approaches in a few weeks just like many other courses of the schools. But it did not happen and I received an e-mail asking me to turn up to the venue in the middle of the class on the computer-allocated date. Of course I was not available at work during the business meetings. Food at 52's office explained to me that the subscription to their course is like a 'theatre' ticket. If the student does not show to the theatre, the class fee is non-refundable. So, obviously this is not a cooking course for education but a unilateral performing art like a 'theatre' performance. Although their actual cost incurred due to no-show of one of dozens of students is only variable material costs (fish and other ingredients procured for one person) and a fraction of remuneration to the performing artist or 'tutor' (in total it could be less than one tenth of the course fee), Food at 52 charges £160. In London there are many other professionally-organised cooking schools in terms of course substance as well as course management and organisation like Underground Cooking School, at which I very much enjoyed their professionalism and enthusiasm about teaching.

I absolutely had a blast at Food at 52! The class was on the smaller side, but that allowed for it…read moreto be more intimate, questions to be asked and for us to socialize and get to know one another. I took the Italian class - making pasta, pesto and a roast chicken. Not only was the food outstanding - but the chef was an awesome teacher and could not have been more hands on with us. Highly recommend this school to ANYONE!

I've been baking breads for quite a long time now, but I haven't been able to be very consistent in…read moreterms of producing equal quality loaves: sometimes my dough fails to rise; sometimes it rises too much; sometimes it's underbaked when I cut into it and sometimes the flavour is off. I was looking at my favourite foodie-website here in London (Edible Experiences) and there I cam across Maria's Baking Lab. I spent some time browsing the website and then signed up for one of the bread baking classes: The fundamentals of bread baking. The class was lead by Emmanuel Hadjiandreou, an artisan baker from heart. I really enjoyed his teaching style, which is hands-on and very informative; each step in the baking process is explained and he tells you exactly why you do this and what the processes behind it are. The course lasted from about 6pm to 9:30pm and during that time we baked a wholemeal bread, some wholemeal bread rolls and a soda bread. For me, most of the stuff that we did wasn't anything new, but what I really enjoyed was learning some good (kneading) techniques that will make sure my future loaves will be of better consistency. I can recommend this class to anyone and I'm now also eyeballing with the upcoming sourdough classes...my sourdough bread baking attempts have been even less successful and I'd really love to get a handle on this technique. (I grew up in Germany and sourdough breads are just a fundamental way of living there.)

Anything that has food involved in it makes Shrim a very happy girl, although I am not too sure…read moreabout the lab bit (hated chemistry in school :p). The Baking Lab hosted a team building workshop for us where we had to bake our own bagels and pizza (woohoo). Located in a very mysterious building where you literally need to walk through an alley way and then walk up some old stairways, it almost made me feel like I am on the sets of a James Bond film! We went in and were greeted very warmly by the chef there who was teaching us how to BAKE! :) We were taught how to knead pizza dough and bagel dough which was something very new to me, there are so many things that we think we know but in reality we don't! For example I had no idea that if the dough starts sticking all you need to do is leave it for 15 minutes and then get back to it instead of adding extra flour to it. There are so many techniques of folding the dough as well which were very interesting. I also had absolutely no idea that Bagels need to be boiled in water before baking and that is what gives it the texture and guess what boiling the bagels was so therapeutic, could do that for hours! I am not giving out anymore secrets because you should try it out yourself -- go get down and dirty and covered in flour! Verdict : Absolutely loved it and can't wait to go back again to learn some new trade secrets!

A friend of mine treated me to a macaroon lesson with Fabulicious Baking School…read more Everything is provided, so all you need to bring with you is an apron and box to take your goodies home (if you don't have them you can buy/hire for a small fee). Latifa is a lovely, patient teacher. My group was 3 including myself so we got lots of attention. We first made our fillings as these need to set. I made an indulgent white chocolate and vanilla ganache. Then we were given a demonstration on how to make the macaroon mix and how to pipe. Then it was our turn. The making was much easier than the piping, I need to practice! Once all the baking and cooling was done, it was time of piping in the filling. I really enjoyed the class and I now feel more confident to give macaroons a go on my own. The kitchen is very well equipped and Latifa makes the class very relaxed and is a font of knowledge and skills. There is a great selection of classes on offer, I am very keen to book another!

My daughter and I loved the cooking class with Carla ! She is a passionate and knowledgable chef…read moreand teacher ! I recommend Carla's class to everyone.

From the owner: Borough Kitchen Cook Shop provides everything the at-home chef needs from the kitchen to the table,…read morewhile our Cook School is a hands-on programme of courses designed to teach skills rather than just recipes. Our cook shop provides what we believe are the Best of the Best and, where there is a high-quality value alternative, the Best of Value. From our cook shop, the selection includes cookware, bakeware, tableware and barware, as well as a selection of electricals. Brands we carry include: Mauviel, All-Clad, Staub, DeBuyer, Paderno, Lodge, Kai, Wusthof, Zwiesel, Leonardo, Peugeot, Serax and Rosle. Looking around the world with a focus on quality, functionality and durability, we seek to find not just the best brands, but the products they are best at. From these, we rigorously test and select the best products in each category. In store and online, we then share with you the reasons why we love the products we've chosen.

At Le Cordon Bleu in Bloomsbury, there is a café/bistro inside this French catering academy and I…read moremust say, Le Cordon Bleu's coffees, teas and other hot beverages including sandwiches and cakes are always worth purchasing and I know the prices are expensive and wallet denting but anything that is branded and made by Le Cordon Bleu is always worth the purchase. Le Cordon Bleu also has a shop inside that stocks the company's branded corporate merchandise.

Obviously to anyone in the food industry, the name itself evokes immediate reactions…read more I have a few friends who have studied for the Pattiserie or the Cuisine diplomas and some ambitious and hard working ones among them have even attempted the Grand Diploma which is a combination of both. I even considered a diploma course for myself, but I realised that with the way we relocate every other year, I'm never going to open a restaurant or cafe of my own and I wouldn't really be able to "leverage" a diploma from here. The diploma courses are expensive and what you are paying for is the brand name and the alumni network. From what I have heard, the teaching is very good, but the advice I received was that: if you aren't looking for a hard core career in the food industry and don't need the advantage of a "brand name" you are better off doing cheaper courses at some of the other institutes around London. It's pretty easy to get into the short term courses or single semester course. If they have a space and you have the money and time and a good command over English and a valid visa, you can get in quite easily. The other options are of course their short term courses which could last anywhere between half a day to a month. The great thing about them, is that if you are not sure about whether you want to join or commit to a diploma, they have open days once a month alternating between Pattiserie and Cuisine when you can sign up and attend. They give you - a tour of the facility. - An introduction to Le Cordon Bleu and their courses. - an interactive demo instruction - a question answer session This is really helpful if you just need a little bit more information before taking the plunge