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All Posts By

Anthony Leyton

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Restaurant Recipes #1: The Ivy

By | Recipes | No Comments

In June, NCSG kicked off Restaurant Recipes – a new series of hands-on culinary events featuring some of the most acclaimed and accomplished chefs in the UK today. Up first, the Ivy’s kitchen legend Gary Lee took over Waitrose Cookery School to show us how to make a three-course feast worthy of the Soho icon – including this knockout linseed and dukkah roast poussin.

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Meet the Tutor: Sam Platt

By | News | No Comments

The recently installed Vegetarian Society Cookery School manager is shaking up the curriculum with innovative and on-trend new course options such as Vegan Junk Food and Tofu Guru. Here, she tells us how she got to the top and discusses the challenges of making seitan…

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Meet the Tutor: Emil Minev

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Once upon a time, Bulgarian-born chef Emil Minev turned to Le Cordon Bleu to help him hone his pastry skills; now he runs the school’s teaching programme. Here, he tells us about his journey from the world’s most prestigious kitchens to the Cordon Bleu classroom.

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