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News & recipes Fresh from the NCSG Journal
NEWS & RECIPES FRESH FROM THE NCSG JOURNAL
Rejoice! It’s wild garlic season! If you’re wondering what to do with the woodland wonder-herb, chef John Campbell of the Woodspeen in Berkshire has a very good idea…
Head Chef Tutor of The Grand, York’s new £1-million cookery school, Andrew Dixon explains how he started the school from scratch and why he loves people who can’t cook…
The cunning kitchens of Eckington Manor present the quintessential Easter dessert – without any chocolate whatsoever.
The shift of the season corresponds with a transition in taste. This gloriously green soup from the Divertimenti tutor team is just the thing for spring: bright, fresh and packed with veggie goodness.