How to Cook Cajun Chicken and Beetroot Salad
Hello. I know it’s been a long time. It’s been almost a year. But what I’m intending to do is send a video episode once
Hello. I know it’s been a long time. It’s been almost a year. But what I’m intending to do is send a video episode once
If I can’t bang on about asparagus this week then when can I? If you ever eat the stuff they send us from Peru in
Broccoli is pretty dull, but at the moment there’s an amazing crop of English purple and it tastes amazing in the way that people bang
On Thursday of last week I was in one of those general shops that has veg on the front and spotted some lovely beetroot. Back
Last week we ran our first Michelin Star Chef master-class with John Burton Race (**), Martin Blunos(**) and Ed Baines. The idea is to offer
Hiring our City based, commercial kitchens when we don’t offer team-building event’s is a growing side to the business. A large company of Contact Caterers
I’ve always thought the most inspirational way of cooking is just going to markets and seeing what looks great. Generally everything is in season and
Welcome to the first Underground Cookery School Blog which I’ll be updating every few weeks, keeping you in touch with topical issues like seasonal ingredients,
This week we have a really simple and easy recipe for cooking Kale, a tasty and nutritious vegetable that makes a great accompaniment to any
This video shows how to make a delicious wine jelly. Perfect for serving with Pork and Venison, or on its own as a desert.
We’ve run cooking experiences for a huge range of clients…
People are always asking us for restaurant recommendations and as this much neglected corner of the cookery school needs re-branding after many years hiatus, we’ve
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