Our charming host, Rosalind

I went to a cooking social at Cookery School last Thursday hosted by its founder Rosalind Rathouse. Cookery School opened ten years ago and aims to bring cooking to a wider audience by demystifying and simplifying some classic home cooking techniques. What’s more, and this is the piece I admired the most about Cookery School, is that it focuses on sustainability.

Over 75% of the ingredients used at Cookery School are both organic and sourced locally, all food waste is recycled and Cookery School also has a ‘no plastics’ policy. Therefore, not only does Cookery School not use any plastic, it also chooses supplies that are delivered in glass or tins. It is for this reason that Cookery School was awarded a Three Star Rating – the highest possible – from the Sustainability Restaurant Association (SRA) for the last two years running.

Piping sponge fingers

Making pasta

Tortellini

As part of the cooking social we were privy to demos on pasta making and the sponge fingers which went into our dessert of the evening, a tiramisu. We then went on to prepare the pasta, construct the tiramisu and cook up asparagus for our pasta dish. There were about 25 of us, food bloggers and food lovers alike, and so it turned proved to be a hugely fun time with us sharing the duties of making pasta. The piece de resistance was finally sitting down around a big communal table to enjoy our cooking with a bit of vino and lovely banter. What a fun evening! Thanks to tikichris.com for organising the event.

Asparagus

Asparagus & tortellini

Tiramisu

Dinner

Website: http://www.cookeryschool.co.uk/