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Ultimate Fish and Shellfish - Recommended!

I had an absolutely amazing day on the Ultimate Fish & Shellfish course. Everything felt really... read more

Reviewed 19 October 2020
JimboEd90
Sweet breads with Rosalind August 2020

Best part is Rosalind showing us very carefully what to do and then watching us extremely patiently... read more

Reviewed 28 August 2020
Samuel H
via mobile
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Reviewed 17 May 2016 via mobile


This was my third course with yourselves and lived up the the very high standards of the first two.
It was a great course with a friendly chef (can't remember his name sorry!) but was really approachable and even made separate GF options for me to eat - this is hugely appreciated, it really is.
Practicing the pesto and bearnaise tonight!
I'm about to book the GF course!
Thanks again - really love your school!

Date of experience: May 2016
Thank Miles P
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Cookery_School_, Public Relations Manager at Cookery School at Little Portland Street, responded to this reviewResponded 20 May 2016

Hi Miles P,

Thank you so much for the lovely feedback which we will be sure to share with our teachers. Hope the pesto and bearnaise went well! We look forward to welcoming you back soon.

Many thanks,
The team at Cookery School

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Reviewed 13 May 2016

Great class - delicious food that I haven't quite managed to recapture probably because my spices are not quite so fresh. Kumud is very energetic and very informative, I enjoyed hearing about some of the food chemistry/nutrition science. I have cooked from the day and from her recipe book since with some success - especially onion bhajees. Diana

Date of experience: April 2016
Thank salternslodge
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Cookery_School_, Public Relations Manager at Cookery School at Little Portland Street, responded to this reviewResponded 16 May 2016

Dear Diana,

Thank you for the great review and we will pass this on to Kumud too. Her food is always delicious.

Many thanks,
The team at Cookery School

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Reviewed 25 April 2016

I went to the London Cookery School Knife Skills course on a Wednesday night, It is a 3 hour course.

This course appealed as you don't just watch someone show you how to it propoerly, you do all the knife skills yourself, it's literally hands on!

In this course you will learn the correct way to slice and dice all manner of fruit and vegetables and you will even learn to fillet a fish!

Anyone even remotely interested in food should do this course. By the end you will slice and dice like a chef. You then need to get those skills into practice at home so you don't forget, then after no time at all you will be as fast as a chef as well!
In summery, this is amazing. Just do it.

Date of experience: April 2016
Thank Emma P
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Cookery_School_, Public Relations Manager at Cookery School at Little Portland Street, responded to this reviewResponded 5 May 2016

Hi Emma P

Thank you for the lovely review. We are delighted that you enjoyed the class and are practising at home. Keep it up!

Best wishes,
The team at Cookery School

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Reviewed 17 April 2016

I took ultimate baking course for 4 days last week. This course costs around 780 GBP. I started the class with breakfast (basically we eat what we're gonna make on that day), they give you free lunch as well, and you can take the food that you made or the chef made in demo. You get a lot of food! but the question is, is it worth the money? for me totally not.

each class is 5 hours long, the class is very productive, you don't waste any minute of it. BUT most of the food you learn by watching chef demo. for me this is really bad because this is cooking class, we should be able to experience it by our hand. well some of the food you will make by yourself but mostly you make together with the chef and other classmates. if i just watch the chef doing it i can watch youtube instead of paying 780 for it.

For savoury pastry, they made the fillings in prior and just give you recipe and quick words about how they do it. Eclair, apple pie filling, corn bread, focaccia, etc you just watch demo. once again, youtube is better. on cakes day, you choose only 1 and don't learn the other cakes. you only learn your chosen cakes and what the chef do in demo. i really feel when i read the class details i would learn so much but after 4 days i didnt.

Also, some of the result you make in class turned out wrong. the macaroons skin looks bad, some cakes burnt, and they said it mostly because the oven.

Date of experience: April 2016
12  Thank pingkanpd
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Cookery_School_, Owner at Cookery School at Little Portland Street, responded to this reviewResponded 20 April 2016

Dear pingkanpd

Thank you for your review. We appreciate that you have taken time to contact us and all opinions are helpful to us. We are pleased that you felt that the course was productive in that not a minute was wasted as we try hard to ensure that that happens. I will attempt to respond to the points that you raise one by one and address each of the issues in an attempt to clarify the reason for you feeling that the course fell short of your expectation.

At Cookery School the aim is for our student to leave us having learnt as much as is possible about each of the topics that they cover so that they can replicate recipes at home on their own with ease. To this end we use teachers that are trained by Cookery School and are good at what they do and that there is plenty of time to learn and to ask questions.

Each class has a running order schedule to ensure that we cover all that we promise to do and our teachers use this a basis for every class. Because we cover so much in each session it allows students to learn rapidly about a particular topic so that they can go home to practise it and to hone the skills that they have picked up at Cookery School. As each individual class is packed with recipes to be made, some of it has to be by demonstration and all recipes with essential cooking skills fall into this category and everyone makes these individually. Sometimes in demonstrating a particular dish, the teacher will ask the class to assist. In the case of the course that you attended, because it was a small group, everyone assisted a good deal in preparing the various dishes for baking.

You are correct that a few of the breads were higher baked in parts than others but definitely not burnt. However none of them were inedible and everyone that tasted the darker left overs from the class enjoyed them.

The quiche fillings of fried onion, veg and the milk and egg mix were prepared in advance as was the chicken filling. By doing this we are able to spend time on the main topic of the class i.e. the pastry and not spend time on making the filling, where you simply mix together the ingredients. The tricky part of a quiche is the pastry and knowing when the filling is cooked so we spent time on these to make the most of the time available. As you rightly say, everyone is told how these are made and recipes are given for all fillings so that they can be easily made at home. Things like meringues and profiterole were made communally with the mixture being demonstrated and everyone either piping or dropping the mix off a spoon onto a tray.

I have spoken at length to the teacher of the class and I popped into some of the classes to see what was being made and whenever I did, everyone was very busy cooking. Because the group was a small one, even on those recipes that would normally simply be demonstrated, the teacher shared the making with the students.

At the end of each day, everyone took home all that they had baked. These items were baked by the students and not by the teacher. However on the cake baking day, everyone had a choice of 2 cakes to bake with one of them being an essential Victoria sponge - and the teacher had made a few cakes in advance for everyone to taste as these were ones that merely required quick mixing and were not technique heavy as were some of those made in the class. Anything that is made in advance – and these are few and far between – is very carefully explained so that everyone understands what is involved in the making. Throughout the demonstrations, you are encouraged to ask questions and you pick up plenty of tips and tricks, many of which you then put into practice during the hands-on sessions - something you would not get from watching a YouTube video. In your case, as the class was so small (just four people) the teacher was able to give virtually undivided attention to each of you and you could experience most of the baking first hand.

All students made the macarons themselves but some of them were more highly coloured than recommended by the teacher. We believe that one of the strongest ways of learning is to learn by mistakes. The teacher explained what pitfalls had been encountered and why some of the macarons were a wee bit softer than desired. Armed with knowledge of how to correct small errors, the next time you make macarons, they ought to be much better.

Your comments are baffling us because you – and the rest of the class – hugged and kissed the teacher and told him that it was the best course ever. Some of the class members said that they would be returning to do further courses. You had four days of time within which there was ample opportunity to express any concerns that you may have had.

For clear communication, I am giving below the contents of each class and would be grateful if you could let us know more precisely where we fell short as this would be useful in future planning if this is the case.

Despite all that you say, we do hope that you left us learning more than you think that you did and will find that as you practise, much of what you did at Cookery School will come flooding back and the results of your baking will be good.

This is the content that was covered over the four day course :

You will learn to make:
Session 1 : Cakes
• Victoria sponge cake
• Lemon cake
• Devil’s food cake
• Olive oil & sauternes cake
• Honey & spice cupcakes
• Carrot cake
• Basic sponge
• Gluten free orange cake
• Chocolate ganache and a variety of icings

Session 2: Shortcrust and choux pastry
In this session you will learn to make and use shortcrust, sweet shortcrust (pate sucree) and choux pastry. At the end of the session you will eat what you have made and take home a quiche or apple pie.
You will learn to make:
• Shortcrust pastry
• Sweet shortcrust pastry (pate sucree)
• Choux pastry
• Cornish pasties
• Quiche
• Chicken and mushroom pie
• Fruit tart
• Apple pie
• Profiteroles & eclairs

Session 3: Puff Pastry
You will learn to make and use puff pastry. At the end of the lesson you will take home the pastry you have made to use it at your leisure.
You will learn to make:
• Provençal seasonal tart
• Sausage rolls using organic British chicken sausage
• Parmesan cheese straws
• Palmiers

Session 4: Quick bread and yeast breads
In this session you will learn to make quick breads and yeasted breads. You will sit down to eat the pizza you make at the end of the session and take home the dough that you have made in the class to bake at home.
You will learn to make:
• Cinnamon buns
• Cornbread
• Granary cob
• Wholemeal loaf
• Flat bread
• Focaccia
• Pizza
• A traditional plaited chollah
• Cinnamon buns
• Cornbread
• Granary cob
• Wholemeal loaf
• Flat bread
• Focaccia
• Pizza
• A traditional plaited chollah

Session 5: French breakfast pastries
Learn traditional techniques for two classic dough recipes – croissants and brioche, using delicious organic butter. These two techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes. You will take home the croissant dough that you make in class to use at home at your leisure.
You will learn to make:
• Croissants
• Pain au chocolat
• Pain aux raisins
• Brioche

Session 6: Scones, pancakes, waffles and muffins
Learn how to whip up wonderful breakfasts or teas using our foolproof recipes. In addition you will learn a few flavoured butter recipes to enhance these dishes.
You will learn to make :
• Plain muffins
• Plain scones
• Cheese and herb scones
• Banana muffins
• Apple spice muffins
• Plain pancake (crepe)
• Griddle cake (American pancake)
• Waffles

Session 7: Meringues and macarons
Understand your egg whites and make delicate meringues and macarons. This session is devoted to teaching you how to make perfect meringues and macarons and a variety of fillings for them. You will take away a small box of professional looking macarons.
You will learn how to make:
• Mini piped meringues
• Meringues to be used in a Mont Blanc
• Chocolate macarons with a ganache filling
• Other macarons of choice with a butter cream filling
Session 8: Cake decorating
In this class you will learn how to make a perfect butter icing and learn how to pipe to perfection. You will take home a box of beautifully decorated cupcakes.
You will learn how to:
• Make a perfect butter icing
• Ice and decorate cupcakes professionally
• Use a piping bag and pipe different shapes onto cupcakes
• Use fondant, colour it, cover and smooth a cake and decorate it.
• Slice cakes evenly across

Best wishes
Rosalind

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Reviewed 12 April 2016

I thoroughly enjoyed this knife skills class. While I already knew my way around the kitchen quite well, I thought it a great idea to start again with the basics to see if I could get a bit faster and more efficient in my slicing and dicing!

I did learn quite a few new techniques that will save me valuable time in dicing, segmenting and otherwise cutting, fruits and vegetables of all shapes and sizes as well as a much more efficient way of holding a knife and using the correct piston motion for more rapid and fluid cutting.

I also learned how to fillet a flat fish, which I had never previously tried to do. Stefan was a patient and relaxed teacher and had a very delightful attitude.

A bonus of the class was sitting down to enjoy each of the four courses (we sliced and diced and they cooked) with a glass of wine, while chatting with the other class participants (ranging from 12 to 50ish). We were also sent home with a handy packet containing all of the recipes printed on nice cardstock.

Following the class, I came home and quickly made the minestrone soup in no time flat using my new knife skills and the recipes provided. My family thought it was delicious and it took me half the time as usual to prepare. I plan to sign up for more classes.

Date of experience: April 2016
Thank SPL201
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Cookery_School_, Public Relations Manager at Cookery School at Little Portland Street, responded to this reviewResponded 14 April 2016

Dear SPL201

Thank you for the lovely review! We are always pleased when even experienced cooks take away new skills and when people go home and practise what they have made in class. We'll be sure to pass on your feedback to Stefan too and we look forward to welcoming you back in the future.

Best wishes,
The team at Cookery School

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