We know how much some of you love to get your children into the kitchen, learning to cook from scratch is a vital life skill. There is no better environment than our school to encourage kids to discover more about food preparation and teach you and your children new skills
DurationCome along to the kitchen with one or two of your children aged 7 to 17 and spend some quality time making delicious curries.
We know how much some of you love to get your children into the kitchen, learning to cook from scratch is a vital life skill. There is no better environment than our school to encourage kids to discover more about food preparation and teach you and your children new skills. We will make a chana masala, a chicken curry that can be adapted to be veggie, dal, fresh pickle, raita and flatbreads.
Jenny trained at Leiths before travelling the world as a private chef learning spice combinations in the countries of their origin, making her an expert in all things curry based.
Not limited to parents – Grannys, Aunts and Uncles or older siblings also welcome! Additional Junior places also available, please contact us for information.
Join Richard for a class and learn from one of the industries leading experts. Born in France, but very much an anglophile, Richard has been living and working in the UK for the last 30 years.
His work on baking has resulted in awards including BBC Food Champion of the Year and a host of awards for his baking books DOUGH and CRUST which revolutionised home baking for many.
In this class you will learn to master three delicious Indian curries as you delve into the art of using Indian spices. The dishes will be accompanied by traditional sides as you get creative and colourful in the kitchen.
Warm, wonderful, colourful cuisine is what springs to mind with Indian cookery. Ranging from sweet and mild to hot and wild there’s also so much in between. That’s what we’d love you to learn.
Learn how to spice up your kitchen! You will learn how to create various well known Indian dishes each week from Biriyani to Saag. You will learn about different spices and flavours and what to pair them with. The dishes can be tailored to suit vegetarians and most meats.
On this Southern Indian Thali course we will use the flavours of jaggary, tamarind and coconut and spices such as cardamom, cinnamon, ginger, cloves, turmeric, coriander and fresh curry leaves in dishes that are specific to Kerala and Tamil Nadu. You will learn where to source all the ingredients u...
We believe that, wherever possible, there should be a return to using the seasonal produce that is available. For that reason, our courses are split into those periods.
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