General Archives - Underground Cookery School

Frittata with slow roasted tomatoes – video recipe

I’d like to show you how to make a frittata, and we’re going to do a slow-roasted tomato to go in it, with some potatoes

Grouse with Savoy Cabbage – Video Recipe

Hi there. Thanks for tuning in. I’m going to show you how to cook a savoy cabbage and do grouse as well. And give it

Dressed Crab Salad – Video Recipe

Hi, there. I’m Matt, from the Underground Cookery School. Another cracker of a dish. I’m going to show you how to do a dress crab

50 Chefs Meat

On Monday we were delighted to welcome John Cadieux, group executive chef at Goodman/Burger and Lobster who was promoting Beef and Pork from The United

Parma Ham

Last night we were “ham bushed” by the guys from Parma who were promoting their Prosciutto by staging a bloggers event where all three courses

Lamb with Spinach and Spring Onions – Video Recipe

Hi there. I’m Matt from the Underground Cookery School. Lovely spring dish for you. We’ve got rump end of lamb with spinach and spring onions.

Raspberry Jelly

I noticed David Cameron escaped London for Lanzarote and was stung by a Jellyfish so probably not the first time he’s been attacked by someone

Jam Tarts

On Friday as usual I cycled to work on a journey that takes me past the Highgate residence of supermodel Kate Moss. Outside were three

Purple sprouting broccoli and blue cheese soufflé

In a bid to show he was down with the kids, education secretary Michael Gove recited the Wham! Rap; believe you me it was more

Salad of Pigeon, Purple Sprouting Broccoli and Parma Ham

Hi there, I’m Matt from the Underground Cookery School. Lovely dish today. It’s a salad of pigeon with rocket. Crispy parma ham and purple sprouts

"Great fun, original, delicious food, interactive well organized, and no talk of work all evening which is always a sign of an enjoyable night out! We’re certainly spreading word of the success of the evening throughout PwC"

"The Underground Cookery School is the perfect way of breaking down barriers with people from work. Fun and informal, I would recommend it to boost the morale of any team"

We’ve run cooking experiences for a huge range of clients…