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Sign up for one of Le Cordon Bleu’s legendary diplomas or certificates before 13 December and get a free £500 gift card to spent on short courses of kitchen kit

Half term again and stuck for inspiration? Keep the kids busy AND give them a practical skill or two with a cookery class – here are five of our favourites…

Not many cookery school chefs are lucky enough to have a 20,000-acre larder from which to pluck their ingredients, so it’s small wonder that Kevin Hughes is such a happy man. He tells us about how his childhood in South-East Asia shaped his cooking style, the problem with tomatoes, and why soufflés are nothing to be scared of…

The latest edition to our guide, Kent Cookery School, is a labour of love from seasoned chef James Palmer Rosser and his equally food-obsessed wife Autumn. Here, they share the story of how one night in Mexico inspired them to set up their own Kentish culinary hotspot…

From the mixing desk to the mixing bowl: Andrew Morris, chef tutor of Waitrose Cookery School’s Finchley Road branch, gave up a career in music to pursue a passion for food. He tells us about the pleasures and pressures of teaching (and confesses a weakness for fried chicken…)

Five fabulous foodie stays – we’ve picked out the best UK schools where you can level up your cookery class into a full-on luxury minibreak…

From the art of low-and-slow barbecue and whole-animal butchery to a global curry tour and a masterclass in cider-making, we’ve rounded up the best courses for Father’s Day…

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…

This summer, NCSG joins forces with Kenwood and John Lewis to offer free half-day masterclasses at 10 cookery schools around the UK. Just bought a Kenwood Chef appliance? Step this way…

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.