Carnaby Street Eat Food Festival 20 July

Kingly Court  Carnaby Street Eat

Kingly Court Al Fresco Dining

Carnaby Street was a real hotspot in the 60′s when it was a centre for fashion and music of the Swinging 60s. Today, it is a pedestrianised shopping area with lots of quirky boutiques and a lot of restaurants and bars. Veer away from the main stretch and explore the side streets where you will find some artisanal fashion designers and eccentric English shops.

Carnaby StreetEat Food Festival

On Sunday 20 July, over 15 global cuisines from over 40 of the area’s best restaurants, bars and cafés will be offering their dishes and concepts out onto the streets. You can taste a variety dishes for £5 and enjoy expert cooking demos, led by presenter and foodie Hardeep Singh Kohli.

There will be a carnival atmosphere with live music and entertainment on the streets. Every outlet is doing something special for the day. ZSL London’s pop up is offerng face painting for kids and Lomography is offering free photography workshop on the day.

Carnaby StreetEat is not your usual street food stalls but actual restaurants in the area around Carnaby Street, Kingly Court and Newburgh Street. You won’t find the same old stalls that you see at street food collectives all around London. It’s a great opportunity to try food and drink from all these restaurants in one go if you fancy and for not a long of dosh.

We did a really fun food safari and previewed quite a few of these restaurants and bars around the Carnaby Street area and here are some highlights. Really love that all the restaurants have outdoor tables and have big windows opening into Kingly Court, a really buzzing crowd.

Wright Brothers serves Asian inspired fish and seafood dishes. They serve Jersey oysters at £1 a shot, what a bargain. We tried their salmon sashimi and some delicious creamy burrata too, accompanied by tall glasses of Prosecco.

Carnaby Street Eat Wright Brothers Oysters

Carnaby Street Eat Wright Brothers Oysters for £1

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Choccywoccydoodah is a chocolate lover’s heaven. Their shop has the most elaborate and colourful chocolate  cakes in town and if you want to host a party, check out their secret room. They will be handing our free chocolates on the day. Feast your eyes.

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Carnaby Street Eat Choccywoccydoodah's secret room

Choccywoccydoodah’s secret room

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 Shoryu Ramen is a chain of ramen shops in London but they will be serving their famous Hirata buns from a special wooden Japanese street stall on Sunday.

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Hirata Bun Shoryu Ramen

Hirata Bun Shoryu Ramen

Carnaby Street Eat

Japanese Craft Beer

If you like craft beer and great tasting food, check out Whyte & Brown. We tasted a seasonal crab bruschetta paired with a really unique Honey Craft Beer and an exotic mess which is an eton mess with tropical fruits paired with a specially selected craft beer. These guys stock a long list of craft beer from both the UK and around the world and there is even one that is lemongrass flavour.

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Fancy a Caribbean beach holiday in Central London, head over to The Rum Kitchen in Kingly Court. There is a very long cocktail list, especially rum cocktails. There is a great vibe, holiday music and the decor transports you to a hot sunny beach in the Caribbean.

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ChaChaMoon made a big splash when they launched with some tasty noodle dishes. They have since added to their menus and they have cocktails on their menu at just £6. We had lots several cocktails, a couple of starters and some Singapore noodles.

Carnaby Street Eat ChaChaMoon

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Stax Diner is Bea (of Bea’s of Bloombsbury fame and famous Duffin maker) is a new American diner serving food from the Deep South like Chicken and Waffles. I was thrilled that htey have A&W floats. There are lots of milk shakes and some hard milkshakes and hard ice cream floats like the Drunken Brown Cow. They have loads of fun whipping up these drinks. Make sure you try the Graceland with banana and peanut butter and the Dalmation with cookies blended in.

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The Carnaby Street Eat food festival is taking place on Sunday 20th July 11am – 6pm, just around the corner from Oxford Street and Regent Street. Join in the fun. Get the full line up and more details about what else is happening on their website.

EatCookExplore was a guest of  Carnaby StreetEat







BBQ Masterclass with Weber For Cancer Research UK

On the 19 & 20 July 2014, Cancer Research UK and Weber would like you to invite your friends around for a BBQ to raise funds.

Weber BBQ Masterclass

Weber Chef Dan with a tray of smoked BBQ ribs and BBQ chicken

When the sun starts to shine in the UK and the warmer weather arrives, everyone brings out their trusty BBQs, dons the shorts and flip flops. Cancer Research UK and their sponsor Weber have teamed up to encourage everyone to ask their friends to donate to join in a gourmet BBQ party on the weekend of July 19 & 20 while raising some funds and doing good at the same time.

If you thought barbecuing is all about throwing some meat on top of an some charcoal and leave it til it burns, that is called grilling. Real BBQ cooks knows how to use their BBQ to cooks delicious gourmet meals. I recently went to a BBQ Masterclass at the Weber Grill Academy to get some barbecue tips and learn more about cooking with direct and indirect heat on a range of Weber BBQs.

Learning BBQing techniques at Weber Grill Academy

At the Weber HQ, they have the whole range of Weber Barbecues their new smoker, to some big gas grills, and some smaller charcoal barbecues on stands.  The clever Weber people have incorporated a lot of innovative designs into their products which improves your BBQ experience, from this chimney which is used to quickly and easily light up your coals before you pour them into your BBQ. Using the chimney, you get an even burn of the coals.

Gas grills are as good as the charcoal barbecues and you can get the smokey effect by adding wood chips into the special smoker boxes and the gas grills have flavour bars which reacts to dripping fat.

We learnt about the types of fuel used, using cheap mass market briquettes which are bulked up with sand is a false economy as they burn for a shorter time. Charcoal comes in different grades, with the best producing the longest most consistent burn. Weber Chef Dan informs us that briquettes are best for BBQing and smoking whereas charcoal is good for direct grilling.

The grills on some of the BBQs have hinges in the grills which allow you to add coals and place trays underneath without having the remove the food that is cooking on top of the grills. Their lids have inbuilt thermometers so you don’t have lift to lid to prod the meat and check the temperature frequently.

Weber BBQ Masterclass

We made a four course meal including a very impressive Banana Tart Tartine on the Weber BBQs. First course was Salmon with Grilled Asparagus and Poached Eggs. The salmon was roasted indirectly over a tray of water and of course the egg was poached on a BBQ too. Meanwhile, some salmon was being smoked in another BBQ. Eggs were poached in one of the specially designed wok’s that sit on top of the grill, while the asparagus was grilled on a gas grill.

Smoking Salmon and Poaching Eggs on a Weber BBQ

Crispy skin spicy barbecue sauce chicken Weber BBQ Masterclass

Making Barbecue Sauce Chicken with Crispy Skin

Next up, we prepped some chicken thighs in the kitchen by removing the skins and scraping off the excess fat, this will prevent fat from dripping into the fire and causing flare ups. Then then we butterflied the piece of chicken thigh and sprinkled generously with a spice rub. We then rolled the skin around the meat into a neat bundle and placed them on their special roasting tray. While cooking, the chicken was basted with their special Barbecue sauce, adding another layer of spice and flavour. The end result was a very tasty piece of smokey, spicy chicken with a crunchy chicken skin wrapping, a far cry from a burnt but raw bit of chicken leg on the  barbie. The best thing is, you can recreate this recipe at home in an oven too.

Roast Hasselback Potatoes on a Weber BBQ

To go with this, we made some Hasselback potatoes by cutting slits along the potatoes and then placing them in a zip loc bag and liberally coating them with olive oil, herbs and seasoning. This was then placed in a specially designed perforated pan and placed on the bottom of the BBQ, next to the coals for 45 minutes. This is one of the examples of indirect cooking using the heat from the coals.  The potatoes came out with a smokey flavour and crunchy from the slits that we made.

Meanwhile in a Weber smoker, a few racks of ribs had been smoking. These were cooked for an hour on higher heat before being wrapped in foil and put in the smoker. A short while before we had lunch, we basted these ribs with more Barbecue sauce and had them for lunch. The meat was falling off the bone.

 A fine BBQ meal at Weber BBQ Masterclass


Banana Tarte Tartin on the BBQ

For pudding, we watched the Weber chefs assemble a Banana Tarte Tartin using one of their special bakeware. Firstly, a layer of caramel was poured in the bottom, then some bananas were placed artistically on top. This was then topped with some puff pastry and then “baked” on the BBQ. The result was a very crisp pastry and deliciously sweet baked banana with caramel sauce. Quite the winning combination. If you have never thought of baking on your BBQ, this is one thing you could try.

I learnt a lot more than I expected at the Masterclass. If you have any sort of BBQ at home, you should got along to the Weber Grill Academy and attend one of their classes. You will get a lot more use our of your BBQ and impress your friends with the fancy dishes you can produce on it.

BBQing for a good cause

I’ve personally been touched by cancer in my family and this is cause that I am really behind. I’ll be hosting a BBQ to help them raise some funds. As with all charities, every little helps.

CANCER Research UK is asking everyone to gather their mates, invite the neighbours, call up their granny, fire up the BBQ and be part of its brand new BBQ fundraising campaign on 19-20 July. By donating to attend, family and friends can help beat cancer sooner, while having a fantastic day of fun with family and friends. If you plan to host a BBQ and say ‘burger off’ to cancer anytime this July, or join others BBQ-ing across the UK on the main Big BBQ Weekend you can get some party gear from their website. You can collect donation up front or on the day. You can get lots more information on their website:

Weber Grill Academy

EatCookExplore was a guest of Cancer Research UK and Weber Grill Academy

Botanical Brews at the Polo Bar Westbury Hotel

What is more English than a tall cool G&T. The Polo Bar at The Westbury has elevated the classic G&T with a new menu of botanical infusions in association with Tanqueray’s No. 10 Gin. This new menu was created by 2 of London’s top mixologists, Tim Homewood and Elias Yiallouris. The Polo Bar has just won the award for the Best Mixology at the London Club and Bar Awards.

After weeks of tweaking, they have settled on a menu which includes a Blue Lady Tea & Grapefruit Peel, Fennel & Star Anise , Blackberry & Hibiscus Tea & Lemon Peel, Cinnamon, Clove & Vanilla, Rose with Elderflower tonic, Pink Pepper & Orange Peel, all served with Fever Tree flavoured tonics.

We were there recently to try out the new Gin menu. The elegant Polo Bar is the Westbury Hotel was really bustling for a weeknight. It’s a popular haunt for the local Mayfair clientele, stopping for an after work drink.  It’s also the perfect location for ladies to take a weight off their feet after a marathon shopping session along Bond Street. The long room is dominated by a long Art Deco bar and seating on low bar tables scattered around the room, with windows overlooking Brook Street.

The Gin is served with a tray of spices and flowers which is then infused in a glass teapot before being poured over ice, some citrus peel and topped with a matching flavour of tonic. The spice infusions and the flavoured tonics really transforms the flavour a classic G&T. If you have never tried the drink like this, I’d urge you to stop by The Polo Bar and be prepared to be surprised.

Besides, the G&Ts they have a long list of cocktails, fine wines and spirits too. They also serve some gourmet canapes like these goats cheese cones, crispy prawns and seared tuna bites. 

Polo Bar
Westbury Hotel
37 Conduit St,
London W1S 2YF
020 7629 7755

Polo Bar Westbury Hotel (6)

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Polo Bar Westbury Hotel (10)

EatCookExplore was a guest of The Polo Bar 


Food Photography with Nokia Lumia #FoodiesOnTour

This is guest post by Jo Yee who covered this fab event for the blog when I was away travelling. 

These days with the popularity of mobile photography it’s no surprise that more and more people mistakenly refer to their mobile as their camera. I, myself, am an iPhone user but was intrigued by the opportunity to shoot with the Nokia Lumia
1020 at the #FoodiesOnTour event sponsored by Microsoft Devices Group. With 40 megapixel capability and fitted with Zeiss lens I think its safe to say the device is more camera than phone!

Winning presentation!

The food styling & photography masterclass was held at Leiths School of Food and Wine and taught by cookery teacher and food stylist, Jessica Mills. Each blogger was equipped with either a Nokia Lumia 1020 or its bigger brother, the Nokia Lumia 630 to capture the evening.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

After an introduction and overview of the evening we were given a quick tutorial on how to use the camera phone with its manual settings then Jessica’s colleague, Jenny, demonstrated how to prepare a rack of lamb. My fellow bloggers and I were then put to work in cooking, styling and photographing our dinner assisted by Jessica.

On the menu was:

Starter: spinach and bacon salad with red chilli and mango

Main: rack of lamb coated with mustard & breadcrumbs and tomato mint salsa

Dessert: pavlovas with mint, papaya, pomegranate and passion fruit.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class


Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Broken into teams of 3, we divided and conquered our individual courses. From my team, Andrew ( took on the unenviable task of preparing the rack of lamb (read: fat trimming and scraping away the membranes connected to each rib) while Tash ( seduced us with the aroma of bacon for the salad and I went on unchartered territory in trying my hand with pavlovas.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia


Food Styling

Another team’s presentation


The recipes Jessica provided proved to be pretty reliable as we were all happy with the results. The lamb was a tad overcooked but tender and complemented by the texture of the mustard and breadcrumb crust. The bacon salad sung beautifully as I expected it to, after all it was dressed with bacon fat! The pavlovas, I’ll admit, were a little over worked but held their own, a sweet tang danced from bite to bite.
We eagerly tucked in after a round of styling & photographing, breaking bread with the rest of the bloggers. At the end of the evening, Jessica presented the Leiths Cookery Bible to the winner of the casual food styling competition… me!

Here are the final results from my team’s food styling attempts. And I’ll leave you with some handy food styling tips from Jessica:

Food Styling tips

Food Styling and Photography Tips

- Use less food than you normally would. Think about framing the dish with
the plate.

Food Styling tips

- Look for a complementary background and props.

- Think about textures.

- Food doesn’t have to be too placed; it can look slightly messy and random
within reason

- Choose crockery that will enhance rather than detract

- Think about work in progress shots i.e. ingredients or just before something
goes in the oven

- You may wish to photograph a dish whole or a bit or scoop taken out of it

- Think about how you’re going to shoot the dish i.e. overhead, at a slight angle,
or on the side

- Think about colours, textures, patterns of food and props.

Food Styling tips

- Think about the lighting of the dish. Consider how you want the finished dish
to look when you are prepping and assembling the ingredients.

- Think about height and make it interesting, although some dishes work quite
well being flat

- Think about garnishes and how you can make the dish look fresher by
reserving some ingredients to scatter just before taking the photo.


EatCookExplore was a guest of  Microsoft Devices

Port and Chocolate Matching at Churchill’s Port House

Port and Chocolate Port House

Churchill’s Port House in Soho is undoubtedly London’s most unusual and unique pop up. It’s the brainchild of Max Graham whose family owns Churchill Port (first British Port wine company in 50 years) with the intention of bringing Port to a new audience and to demystify Port.

Most people associate Port as a fuddy duddy drink that only appears at the end of indulgent formal dinners and the tradition of passing the Port decanter to the left is still observed. A friend of mine has a massive collection of Vintage Port which has turned out to be a great investment and it was when I developed a taste for a fine Vintage Port.  

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At a recent Port and Chocolate pairing evening, we started with the Premium Tasting flight which consists of 3 ports paired with 3 chocolate truffles selected by Paul A Young.

Port and Chocolate Port House

First up is a Roasted Almond and Honey Caramel truffle paired with a White Port, served chilled. White Port needs to be reintroduced as a great alternative aperitif drink. This White Port is aged 10 years in barrels from mainly white grapes.

It has quite a savoury flavour and is normally served with  roasted almonds, hence this pairing. This truffle is made with local non grainy Richmond honey which makes the caramel really smooth.  

Churchills White Port Served cold as an aperitif

The second pair is a Peanut Butter and Raspberry Trifle paired with a rich Late Bottled Vintage Port. It might seem a bit strange to pair Port with chocolate and this Vintage Port would go well with peanuts so this truffle works really well.

Churchills Late Bottled Vintage Port
Peanut Butter and Raspberry Trifl

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The third pairing is a Cigar Leaf Caramel truffle which is something very unusual and special. There is a hit like hot chilli from the cigar leaf which is balanced by the oozing caramel, which is available at Paul’s shop. This truffle was paired with a 20 year old Tawny Port.

 Cigar Leaf Caramel truffle

John Graham founder of Churchill's Port

John Graham founder of Churchill’s Port

Churchill’s Port House really does a good job at changing the general public’s perception of Port. It is not longer that drink that you you pass around at the end of a meal. There are so many other ways to enjoy a good port. On their menu are a various  flights of Port to taste and you can choose to the chocolate pairing or some savoury food from their Portugese menu.

Churchill’s Port House would make a really unique night out and learn something new about different types of port. Catch it while you can.

Get more information at  and

EatCookExplore was a guest at Churchill’s Port House.

Eating Korean at Taste of London 2014

Korean Food has to be the latest food trend in London this year. This year at Taste of London Korea and Korea Foods has a massive stand showcasing Korean foods and ingredients like Kimchi, Gojujang (spicy bean paste), Ssamjang (fermented bean paste) and Bulgogi (Korean BBQ beef) sauce.  Don’t miss this if you are visiting Taste this year.

Gizzi Erskine and Joe McPherson

Gizzi Erskine and Joe McPherson

Gizzi Erskine and Joe McPherson of Seoul’s ZenKimchi hosted a Korean Food tasting at their stand. This turned out to be a tour of some famous Korean dishes, ranging from those that are normally served at formal banquets to what is really popular now in their street food trends.

Korean Fusion Street Food

In the UK we are a little behind the burgeoning US trend with Korean flavours infusing our favourite street food dishes. We have seen small hints of this when Hawksmoor introduced the Kim Chi burger a while back. In California where I just spent a very busy month, Korean fusion food trucks were the most prominent among all the street food markets. This all kicked off in a big way when Kogi BBQ used Twitter to announce their locations and in turn became the darling of twitter and oft quoted case study about the efficacy of social media on promoting small food businesses.

Back to Gizzi’s Korean Feast.

Hot Splash Sashimi with Ponzu and Korean Pepper

Hot Splash Sashimi with Ponzu and Korean Pepper


Slices of Wild Sea Bass in a Ponzu sauce flavoured with Yuzu and drizzled with hot sesame oil. Beautifully fresh fish with a citrusy zing of the sauce.

La Style Korea Town Crispy Tuna Rice

La Style Korea Town Crispy Tuna Rice

This might look like a a regular piece of sushi topped with spicy tuna but the bottom of this has been crisped up on a pan to make that crunchy rice.


Yukhoe Korean raw beef salad

This is a dish of Royal Korean Cuisine origin and is now usually served in very formal occasions as beef is a real luxury in Korea. In Korea they would only have beef once a month or so as it is very expensive. They would probably use local Korean beef called Hanwoo, which has a very marbled meat not unlike Wagyu. The production is so small that this meat is never exported.

For this dish, a grass finished beef from Turner and George was used. Slices of raw beef was paired with Korean pears for crunch and dressed with a spicy sauce.

Korean Fried Chicken

Korean Fried Chicken

This is Gizzi’s signature dish which she picked up from her travels in the US. It is twice fried brined chicken coated in a sweet, tangy and spicy sauce made with vinegar, gojujang and sriracha. Really messy but oh so moreish. Usually found at Korean bars as a bar snack to go with beer.

Hotdog Fried Rice

Hotdog Fried Rice

This might be a surprising fact : hotdogs are used in a lot of Korean dishes. Here it is used as the meat part of the fried rice. The rice is fried in a garlicky spicy sauce and served in a hot stone bibimbap bowl. Very flavourful and the hotdogs worked really well in the fried rice.

At this stage, we were totally stuffed but out comes a surprise course.

Surprise course: Bossam (Pork Wraps)

Bossam (Korean Pork Wraps)

Bossam is an iconic Korean Dish which is made up of slices of highly flavoured pork boiled in spices and served wrapped in lettuce, fresh kimchi, ssamjang sauce and spring onions. (Note: David Chang of Momofuku roasts his pork shoulder with a caramelised topping instead of boiling it, which Korean food purists hate but New Yorkers love.)  They would usually add an oyster to the wrap too. It’s fun as everyone has to participate, add their own condiments to put together their ultimate wrap and indulge. In Korea, bossam is usually served at banquets and everyone has their own version of this dish.

The ssamjang sauce is made with a mix of bean paste, gojujang, sugar and vinegar. This one is worth experimenting with.

Hotteok with Miso Ice Cream from Ice Cream Union

Hotteok with Miso Ice Cream from Ice Cream Union

How would you like a variation of an ice cream sandwich. Here Gizzi recreates this with a Korean street food favourite, Hotteok, which is a cinnamon pancake, sliced open and served with some miso ice cream and drenched in a decadent miso caramel. A great explosion of salty and sweet with a background hint of cinnamon from the cake. Wow!

Gizzi used to serve variation of this menu at her KTown pop ups. If you see it being advertised again, sign up immediately. It’s really good.

See my highlights of this year’s Taste of London here.

EatCookExplore was a guest of Visit Korea at the Taste of London



Highlights of Taste of London 2014

Taste of London 2014

Taste this year is bigger than previous years with so many more food producer tents, corporate entertaining marquees and lots more food and cooking activities. Taste of London is the biggest restaurant festival where a whole selection of Michelin star chefs congregate to do meet and greets and do cooking demonstrations. There are few places where you will get to meet these world renowned chefs in one place. As entry is by time slots, there is hardly enough time to walk through the show, eat from lots of stands and participate in any of the cooking lessons.

A couple of quick slide shows of the day:


Dan Doherty of Duck and Waffle

Dan Doherty of Duck and Waffle doing a cooking class at the Electrolux tent

Among those tops names that were featured, I saw Massimo Bottura and Rene Redzepi  doing sessions at the Electrolux tents. Michel was being accosted by a bunch of groupies and a Dan Doherty of Duck and Waffle being cornered by his fans.

Taste Jourdan

The Taste Jourdan stand

Winster Alley Ales

Winster Alley Ales Micro Brewery

Fruit carving at the Thai stand

Fruit carving at the Thai stand

The most popular demonstrator at the show

The most popular demonstrator at the show – ginger and garlic graters

The Lickalix girls

The Lickalix girls

Visit Mexico and their hot sauce

Visit Mexico and their hot sauce

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Eating wise, I had a fab Korean meal by Gizzi Erskine at the Visit Korea/ Korea Foods stand. After this, I couldn’t sample any of the dishes being served up at the restaurant stands.

However, I did have time to walk around to meet some food producers and found some interesting products.


German Salt Sprays

Really Unique German Salt Sprays

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Mussetti Italian Coffee

Mussetti Italian Coffee

Chocolate Spread in a polyfilla container

Chocolate Spread in a polyfilla container

German Flavoured oils

German Flavoured oils

Mexican Beer

Mexican Beer

Korean Aloe Vera drinks

Korean Aloe Vera drinks

 There was not nearly enough time to eat and see everything. Might have to go twice next year. You can get more information or buy tickets from the official website.

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Cooking Italian at The Cookery School

Rosalind Rathouse is passionate, knowledgeable and enthusiastic about food and she shares this with her students at The Cookery School.   She started teaching cooking in South Africa and since moving to the UK, she has taught at a local school and started a pie business. Pursuing her goal of starting a business which uses quality sustainable and organic ingredients where the staff are treated well.

I met her at a Social event at the school for an Italian Cooking lesson where she taught us to make fresh pasta with seasonal asparagus. There are a lot of helpers at the lesson to hold our hands through each process. They are all equally as passionate about The Cookery School and really enjoy working there.

Rosalind, founder of The Cookery School

Rosalind, founder of The Cookery School

Working in groups, we set about making out pasta. After mixing up the dough mixture we took turns rolling the dough several times through the pasta attachment on the KitchenAid, changing the width setting along the way.  (I need to get one of these attachments for my Kitchen Aid). Ideally, you need two pairs of hands for this if you have a long piece of pasta. One pair to feed the pasta and another to catch it on the other end. The last part is to run the pasta sheet through the cutter to make tagliatelle. Place the cut pasta into a tray with a lot of flour or it will all stick together into a big dough ball again and all your careful rolling effort will have been wasted.

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Making fresh pasta at the cookery school

Making Pasta with Kitchen Aid Machine

Kitchen Team at The Cookery School

The asaparagus was prepared by breaking off the woody stems and slicing them into thin slices to make it quick to cook.

Fresh Seasonal asparagus

Fresh Seasonal asparagus sliced

Fresh pasta with asparagus


Making Tiramisu

We made some tiramisu for dinner and to take home. Here are the ingredients all laid out for us in preparation. It’s a really easy dessert to put together.

Ingredients for Tiramisu

Step 1. Dip the sponge finders into some strong coffee or espresso if you have it and lay it into your serving dish.

Home made sponge fingers The Cookery School

Home made sponge fingers

Step 2: Mix the egg yolk, mascarpone, cream, and sugar mixture and add some marsala wine.

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Finish with a cream layer and sprinkle with some cocoa powder. It’s best eaten after leaving this for a few hours in the fridge for the flavours to meld.

Tiramisu  The Cookery School


The Cookery School Oxford Circus London

Meeting other students and enjoying the fruits of our labour

Our class was fun and interactive and the hands on approach to cooking was great. The dishes we cooked were simple yet tasty and as there weren’t any cheffy techniques or special equipment needed, this would be something that we can recreate at home. The step by step instructions was very easy to follow for cooks of all levels.

The Cookery School on Little Portland Street is hidden away in a side street near Oxford Circus. They won an award for “The Best City Cookery School 2013″ and have been awarded 3 stars for sustainability. They teach classic and simple cooking using seasonal, sustainable and organic ingredients.They do a variety of lessons from single classes to professional courses. They often host team building events too. You can see all their classes here :

The Cookery School
15b Little Portland Street
London W1W 8BW
020 7631 4590

EatCookExplore was a guest of The Cookery School