Notes
Technique, seasonal ingredients, and what our students are learning this term. No newsletter, no fuss — just things worth writing down.
Technique
Supervised, age-appropriate knife work builds care and concentration faster than any other kitchen task. The moment a child holds a proper knife and understands the bridge grip, something shifts. They become more careful, more precise, and — perhaps surprisingly — calmer. Here is how we introduce it, what tools we use, and why we start earlier than most people expect.
From scratch
Béchamel, velouté, and a proper vinaigrette. These are not just recipes — they are the grammar of French cooking, and once a student understands them, everything else starts to make sense. We start with béchamel because it is forgiving, because it goes on things children actually want to eat, and because getting it right is genuinely satisfying. The others follow naturally.
Zero waste
A cooking school that throws nothing away is a teaching opportunity at every turn. The tops of spring onions become garnish. Vegetable peelings go into stock. Bread that is a day old becomes croutons or a summer pudding base. We talk about this with our students from the first session, and by the time they have been with us a term, they notice waste at home too. That is the point.
Ask us for a recipe at your next class and it will probably end up here. You can also reach us by WhatsApp or email — we are always happy to talk about food.
