National Biscuit Day

Who doesn’t like a freshly baked biscuit or cookie?  And in celebration of this tasty treat, today is apparently National Biscuit Day. So in homage to the humble biscuit we bring you our recipe for our favourite biscuit/cookie here at Ashburton Cookery School.  It is of course a Chocolate Chip.  We dare you to eat […]

Husbandry School Visit October ’16

This week our level 5 diploma students attended The Husbandry School, Ashburton for one of their many enrichment days.  We sent along one of our office staff, armed with a notebook and camera.  This is what he reported… By the look of the long, steep country lane that our bus driver Ian had to navigate […]

How to choose the best Chef School for you.

More and more people are choosing to turn their passion for cookery into a career and re-training as chefs.  From working as a chef in top restaurants, to launching their own cafe or bistro, to travelling the world cooking on boats and in chalets – the options for an exciting and rewarding career in food […]

New Menu – 1 Day Modern British

Modern British cuisine is well known for taking an old-fashioned dish and breathing new life into it with modern flavours and presentation. Our 1 day Modern British course has been updated with a new menu, marrying great local, seasonal British ingredients with unexpected flavours to create exciting contemporary dishes that look and taste great. This […]

Risotto with Saffron, Wild Mushrooms & Pears

The classic risotto is given extra depth of flavour with earthy wild mushrooms and sweet bursts of pear.  From our 1 day Italian Cookery Course. Risotto with Saffron, Wild Mushrooms & Pears SERVES: 2 Portions as a Starter Ingredients  100g Carnaroli Rice  100ml Dry White Wine 500ml Vegetable Stock 50g Chopped Onion 50g Unsalted Butter 25g Grated […]

New More Advanced Week

We have added a brand new More Advanced Week to our list of 5 day courses for those advanced home cooks that want to take their cooking to a fine dining level with an enjoyable yet intensive exposure to contemporary, Michelin-level culinary techniques and concepts. You will be exposed to some of the latest ‘molecular’ […]