GREATEST BRITISH COLLECTION 2021 by GREATEST BRITISH GUIDES

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2021 DISCOVER

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Welcome to this unique collection of memorable gourmet gifts and dining experiences, each celebrating the world-renowned diversity of British hospitality.

Every one of our wonderful GourmetXperiences celebrates the best of British cuisine, whether it’s from outstanding chefs, pioneering cookery schools or independent artisan food producers.

“Eating isn’t just about food. It’s about where your food is from, how it’s cooked, where you eat it and the people you’re eating it with. These are the ingredients that create the experiences we remember. It’s time to celebrate the exceptional quality and diversity of British hospitality by supporting our industry and its partners.” James Day, Founder GREATEST BRITISH ‘GourmetXperiences’

THE GREATEST BRITISH COLLECTION This collection showcases just some of our partners and passions. COLLECTION 2021

Providing inspirations for rewarding, memorable and immersive experiences to seek, discover, share, and indulge UK wide.

GREATEST BRITISH Collection

£1 from every guide sold and GBX.club membership revenues are donated to to our hospitality industry joint campaign partners at Hospitality Action. #GiftToShareExperiences

.Club An inclusive food and lifestyle on-line priority membership club, for gourmands who seek extraordinary rewards and immersive experiences to share with others. Including access to immersive cookery courses and virtual experiences. Destinations, ‘At-Home’ experiences, with exclusive introductions, content, savings and extra ‘secret’ ingredients that often money cannot buy. For gourmands who love to experience and gift memories.

Join Us

Visit gourmet-experiences.co.uk/greatest-british/club @GBexperiences

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Published in the UK by ‘GREATEST BRITISH (PUBLISHING) Co.’ Whilst every care has been taken in compiling this publication, the publishers cannot accept responsibility for any inaccuracies or changes since going to press, or for consequential loss arising from such inaccuracies or changes, or for any other loss direct or consequential arising in connection with information contained within this publication. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher. Business Enquiries: E: info@gourmet-experiences.co.uk W: gourmet-experiences.co.uk All rights reserved © Gourmet Lifestyle-Leisure Marketing LTD 2020/21 Published in conjunction with Not-for-Profit Independent Cookery School Association (ICSA) Creation, content, images and photography by ‘GREATEST BRITISH (PUBLISHING) CO.’ Part of Gourmet Lifestyle-Leisure Marketing LTD © unless otherwise stated. All other credits with kind permission. All information correct at the time of going to press. Editorial Team: Lara Page & James Day Director: James Day Design: Phil ‘The Don’ Donnelly Accounts: Peter Ainsworth

Thank you to all, for going the extra E-Mile! Printed in partnership with Anglia Press: Printed with chemical free inks. Certified by The Carbon Neutral Company. Winners of The Queens Award for Enterprise – Sustainable Development 2016. Zero landfill.

For Henry. My lock-down companion. 4

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Contents 3 WELCOME: James Day 6 Hospitality Action: Bright Future 8 Love British Food 10 Flavours of Yorkshire: Chef Shaun Rankin, Grantley Hall 15 Heart of England Experiences 19 Sustainable Spirits of Wales: Aber Falls Distillery 23 Eating Out At Home: Chef Adam Handling, London 26 Foraging: The Rewards of Nature’s Harvest 27 Partnership in Quality & Passion: Lakeland Retail, Cumbria 33 WELCOME TO ICSA: Stella West-Harling MBE 34 Cookery Courses On Line: Camilla Schneideman, Leiths Academy 39 The Perfect Cookery School Experience: Andrew Maxwell 42 Sustainability 44 Flexitarianism: Chef Day Radley 46 Vegetarian Eating: Chef Sam Platt 47 Sourcing Regionally 49 Supporting A Healthy Immune System: Dr Lucy Williamson 51 Chasing Wellness: William Chase 54 Supporting British Farmers & Suppliers: James Day 56 ICSA COOKERY SCHOOLS GUIDE: 57 UK Map and Profiles 63 GOURMET GIFT GUIDE

Thank you to our partners, members, supporters and creative team.

Welcome This unique collection brings together some of the incredible chefs, food producers, artisans and education providers which we partner, who have each played a part in supporting our nation, particularly through the challenges of this turbulent year. As health has become a stronger focus, many of us have developed a greater awareness and appreciation of the food we eat; some of us have even used this time to develop new skills and uncover new passions for cookery. Others have explored the inspiring new trends that have been born during national lockdowns; At Home dining, virtual learning, foraged ingredients, local produce and a host of other new and exciting ways to enjoy food. The pioneers behind these trends are included herewith, many of our very own ‘GourmetXperience’ partners, and through this bespoke collection of experiences providers, we hope to inspire you to sample some of these culinary delights for yourself, engage with and inspire others. I would personally like to thank all those who have taken time out of their ‘new normal’ or indeed ‘abnormal’ schedules to help contribute, create and craft these pages, alongside the features, ideas and shop items you’ll discover on our website.

Ja m es Da y Curator of the GREATEST BRITISH COLLECTION #EATBRITISH

@GBexperiences

GBGourmetExperiences E: Info@gourmet-experiences.co.uk Experience more: gourmetxperiences.co.uk 5

Hospitality is a way of life: A brighter future is possible By Our Industry Charity Partners ‘Hospitality Action’ Hospitality Action is the benevolent charity for the Hospitality sector. They provide financial relief to alleviate poverty for people who work or have worked in UK hospitality. Additionally, they provide counselling, advice and signposting to people facing mental health challenges or dealing with illness, bereavement, debt or addiction. Also running an outreach programme to keep loneliness at bay for hospitality retirees. 2020 has been a transformational year for everybody in the UK, not least of which are those working in the Hospitality sector which has been at the sharp end of enforced closures and economic woes. There have been some heartwrenching examples of lives thrown into poverty over the last few months but also some inspirational stories that suggest the industry will come back stronger, and a nicer place to work than ever before. Mark Lewis, Hospitality Action CEO said “One of the most remarkable things we’ve noticed at Hospitality Action is just how much the great British public love the hospitality industry and how far they’re prepared to go to help it get back on its feet. As the headlines of job losses and closures started to spread, we noticed an outpouring of solidarity for the industry with inspirational messages accompanying gifts large and small made on our website. Starting at £250 their grants provide short term relief to those facing sudden poverty. “We helped one man who had just £1.22 in his bank account – as a live-in worker he’d not only lost his job, but his home too. We helped him travel to his new accommodation and kit it out when he got there. Another person we helped was a vulnerable retiree who had long-since run out of money on his gas meter and would make soup with a single carrot and a potato cooked on the one electric hob he could afford to operate.” 6

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The industry is also helping its own both financially and with emotional support. For many, hospitality isn’t just a job, it’s a way of life. Whether it’s having your name above the door of your own business or it’s toiling in the kitchen to build the perfect team to create knock-out dishes – hospitality gets under your skin, and it can define who you are as a person. The sudden loss of your job isn’t just about the financial impact – the mental health impacts can be devastating. There’s no better way to mask an underlying mental health issue than by working long hours in a fast-paced and fun environment and suddenly finding oneself at home, worrying about the future, had a detrimental effect on the mental health of people across the industry. If you’re a hospitality worker and need help you can call Hospitality Action’s confidential helpline on 0808 802 0282 The Samaritans can be reached on 0330 094 5717 and there’s a wealth of information on the Mind website too mind.org.uk

Gift To Share Through our partnership with Hospitality Action, we donate funds from all our sales and commissions which are donated directly to help individuals within the industry in greater need. Look out for the #GiftToShareExperiences activity on our website and social media to lend your support. £2 from the sale of this guide is donated to Hospitality Action. Thank You. More information and to donate visit

hospitalityaction.org.uk Follow on social media @HospAction

“One of the most remarkable things we’ve noticed at Hospitality Action is just how much the Greatest British public love the hospitality industry and how far they’re prepared to go to help it get back on its feet.

Images courtesy: ©Ben Meadows

Ellie Arden, a chef has worked in the industry since she was 14, having combatted anxiety. Art has helped her express her innermost thoughts. She says ‘Why not use this time to do something creative? Bake for your neighbours, make some messy art with the kids or why not plant your garden?’ As creative hands-on people chefs have turned their hands to cooking for their community or art to release their pent up creative energy.

Norfolk Chef and Deli-owner Charlie Hodson, is a Hospitality Action Ambassador who has been open about his mental health challenges and suicide attempts his advice is simple. ‘Each day remember one thing that you’re proud of in your life, be thankful for it, and those around you’. He believes that starting the day with a positive thought sets you on your way with a more upbeat attitude.

The very fact these brave people have so publicly shared their own experiences shows how much progress has been made on mental health awareness in the industry. It also gives insights to nonhospitality people facing the same issues. Hospitality is a fast-paced place to work, and active hospitality people don’t always cope well with enforced solitude and quietness but, regardless of what you do for a living we all face similar worries at the moment.

Like many in the industry Cornwallbased Chef Adrian Oliver suddenly found himself with time on his hands. He decided to channel his energy into a project he’d wanted to undertake for a long time. He renovated an old catering trailer turning into a mail order sticky toffee pudding factory and using it to prepare meals for delivery at the weekend. ‘I’ve also spent much more time with my family which I’ve done previously, which has been fantastic.’

You can find out more about Hospitality Action and donate at

hospitalityaction.org .uk Experience more: gourmetxperiences.co.uk 7

The leading national promotion of British food.

British Food Fortnight is an annual event held every September and October (2021 will be 18th September – 3rd October), with national initiatives hosted and promoted by many of their supporters and partners to help raise awareness amongst the public of the importance of purchasing and consuming British produce. Image courtesy: ©Paul Wilkinson

The aim of Love British Food is to encourage people to seek out British food when they are shopping or eating out and in doing so to discover the delights of the diverse and delicious food produced in Great Britain. They aim to create a vibrant domestic market for British food that gives farmers and food producers the confidence to invest and develop their businesses because they will see that there is a demand for their produce. The team are a small, independently funded organisation run by people with a passion for food and the beautiful British countryside that produces it. Priding themselves on being grassroots driven, rooted in communities around the country. Their activities started in 2002 with twelve community groups around the country led by parish leaders. People who care about British food in their communities, whether it is a teacher in a school, a chef in a hospital or the organiser of a food festival or market…they are Love British Food’s lifeblood. Love British Food works with a cross section of ambassadors including Raymond Blanc, Liz Earle, Alex Hollywood, plus Michelin-starred chefs Phil Howard, Simon Hulstone and ICSA Cookery Schools Director of Operations James Day and Greatest British Collection Founder. Industry leaders from public sector catering including education schools, cookery schools, hospitals, care home and universities are also involved with the campaign working to ensure British is the number one supplier of choice, where possible.

Love British Food works with a cross section of ambassadors including Raymond Blanc, Liz Earle, Alex Hollywood, plus Michelin-starred chefs Phil Howard, Simon Hulstone and ICSA Cookery Schools Director of Operations James Day and Greatest British Collection Founder.

The Love British Food website is full of information on why buy British, a guide to what produce is in season, an overview of the Food Heroes and Partners involved in the campaigns. Spotlights on Producer and Restaurant of the Month plus a collection of delicious recipes using British produce.

Visit their new interactive website:

lovebritishfood.co.uk Follow Love British Food on social media:

Twitter @LoveBritishFood Instagram @love_british_food Facebook @LoveBritishFood Experience more: gourmetxperiences.co.uk 9

Flavours of Yorkshire Experience

What Makes a Meal into a Memory? With Shaun Rankin at Grantley Hall In 2009, the nation tuned into BBC Two’s Great British Menu to watch a chef from Yorkshire execute a perfect – and now famous – treacle tart. The following year, that same chef launched his own TV series, Island Feast, which quickly propelled him to culinary fame. But Shaun Rankin had already been making waves in the restaurant world for years before landing on our screens. Having polished his skills at London’s prestigious Mayfair Hotel, he spent many years as a chef in the Channel Islands, where in 2005 he was awarded his first Michelin star. The following year, he was named British Chef of the Year by The Independent, and in 2013 he opened Ormer in St. Helier to instant critical acclaim and a host of accolades, before returning to our screens in 2017’s Masterchef series. Throughout his illustrious career, Shaun has worked as both a chef and a consultant, possessing a rare combination of boundary-pushing culinary innovation and unrivalled business expertise. It’s a skillset that’s put him firmly in demand with some of the country’s most renowned eateries, so in 2017, it seemed only fitting that he was approached to lead an ambitious new project that would take him home to his native Yorkshire. 10

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Image courtesy: ©Jack Hardy

Shaun was brought in as a consultant during the Grantley Hall fine dining restaurant – offer something restoration of Grantley Hall near Ripon, as it was being exceptional to diners, while overnight guests can enjoy reimagined as a destination venue for the 21st century. Its Grantley’s 30 acres of parkland, Japanese gardens, thermal owners wanted to create not only a luxurious five-star hotel, spa and gym facilities, 18-metre pool and, of course, but also to three separate restaurants to give guests a wide exquisite bedrooms. range of choice. “It’s been remarkable journey and I’m so excited to be a “I’ve opened seven restaurants and hotels from the ground part of it,” says Shaun. “One of the biggest benefits for me upwards, but this project was certainly on a bigger scale than is being able to discover and share some of the incredible anything I’ve done before,” says Shaun. produce we have available, both here in Yorkshire and “Through my background in designing restaurants and across the UK, which is something I’ve always been really dining concepts, I’ve been involved with a lot of different passionate about.” projects that helped me understand all the Images courtesy: ©Jack Hardy different elements that go into creating somewhere that people really want to be, and I’ve been able to use all that knowledge at Grantley.” Shaun knew that Yorkshire was already home to some exceptional restaurants, so a big part of his role was to create a concept that would help Grantley Hall stand out as being different. Working closely with the owners to understand their vision, Shaun has diligently guided them through the process of bringing that vision to life. “The owners knew they wanted a fine dining offering, a traditional restaurant and a restaurant Shaun has always put sustainability at the forefront of his that served pan-Asian cuisine, so a huge amount of thought creations, but while it’s a topic that’s frequently discussed in went into each of those spaces and how we could create the hospitality industry, there are few who ‘walk the walk’ to experiences and menus that would be unforgettable,” the degree that he has. says Shaun. “We don’t bring tuna up from London to Yorkshire, we Building three restaurants from the ground up isn’t for don’t have foie gras on the menu, we don’t import cheeses the faint hearted – but it’s been a role Shaun has relished. from Italy and we don’t use olive oil,” says Shaun. “In fact, Everything from Grantley’s conceptual interior design and we don’t buy any produce from outside the UK, and that the logistics of the kitchens and back-office operations to the includes lemons, limes, pineapples, mangos and bananas. procurement of ingredients and the development of menus “There are certain things we still need to source from and recipes bears Shaun’s mark. outside Yorkshire, like the shellfish we get from Scotland, Today, each of Grantley’s spaces – Bar & Restaurant but the great majority of our ingredients are sourced from EightyEight, the Fletchers Restaurant and Norton Bar & Yorkshire farmers and producers within a 30-mile radius of Courtyard and the venue’s eponymous Shaun Rankin at Grantley Hall. Experience more: gourmetxperiences.co.uk 11

“It’s very important to us that we’re continually reinvesting in the local farming community, and that we’re growing and making as much as we can in-house.” Shaun’s focus on local produce also led him to create a kitchen garden at Grantley, where his team grow many of the ingredients that will be used in that evening’s menu. The aim is to always make use of what’s locally available throughout the seasons; in December, for example, local chestnuts are used to create dishes such as sweet chestnuts with mushroom ice cream. In the kitchen, Shaun relies heavily on the larder he’s created and the staple ingredients he works with daily; local rapeseed oil, English salt, good quality dairy produce and the oils and apple cider vinegars he uses to prep, pickle preserve in-house. 12

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This dedication to seasonality and sustainability translates into a series of thoughtfully crafted and highly inventive menus at Shaun’s fine dining restaurant. Guests who sample his Taste of Home menu, for example, are served a nostalgia-inducing 10-course feast that whisks them through dishes designed to reinvoke childhood memories and a sense of wonder, as well as celebrating the best of Yorkshire’s produce. Bread with butter, dripping and beef tea might be followed by scallop with sea buckthorn and lovage, and goats cheese with spruce honey, beets and a flapjack. Shaun’s signature Sunday Lunch menu, meanwhile, serves up quintessential classics with an imaginative twist. Starters might include a slow-cooked duck egg with Jerusalem

artichokes or a lobster ravioli with crab bisque, while mains include 60-day dry-aged Angus beef with traditional Yorkshire puddings, or pork belly with hispi cabbage and sage. “We really do put our heart and soul into every dish we create, but the concept of visiting Grantley is about more than the food; it’s the entire experience, from the moment you arrive until the moment you leave – and the memories you take away with you,” says Shaun. “It’s very important for us and for the customer that everything works “We really do put our heart and soul into every dish we together seamlessly; we know that if create, but the concept of visiting Grantley is about the Grantley Hall experience is great but the food isn’t, that will have an more than the food; it’s the entire experience, from the effect on them – and vice versa. That’s moment you arrive until the moment you leave” why we’ve designed every aspect of the experience to work perfectly Shaun Rankin in tandem.” When guests arrive at Grantley Hall’s grand entrance gates, they’re warmly greeted and make sure you’re not missing out on flavours or proteins; we’re directed to the reception, where they’re welcomed by the always thinking of the customer, and that’s why there’s always concierge and shown to their room, if they’re staying a wonderful warm ambience in the restaurant,” says Shaun. overnight. When it’s time for lunch for dinner, guests settle “When you leave, we want you to take home incredible into Grantley’s exquisite Norton Bar, where an expert food memories – whether it’s because we’ve recaptured sommelier will serve champagne from a handmade trolly. In flavours from your childhood or because we’ve introduced the winter, guests might cosy up by the large, open fireplace you to the abundance of ingredients and flavours we have to enjoy homemade charcuterie made freshly in the kitchen, here in Yorkshire. Enjoying something you don’t get to do accompanied by a seasonal aperitif. every day – that’s what makes it an experience, not just After being welcomed into the fine dining restaurant, a meal.” diners are seated comfortably on handmade chairs crafted in Brighton, in front of a selection of fine china, linens and For more information, visit: grantleyhall.co.uk glassware – all meticulously sourced by Shaun to create a Read the full interview with exclusive Grantley Hall completely luxurious dining experience. GourmetXperiences on our website. “Our team will talk through every aspect of the menu with you and find out about your dietary requirements, so we can 13

EXPERIENCES

GourmetXperiences from the Heart of England Selected from Gourmet-experiences.co.uk

The Heart of England stretches broadly across much of the ancient Kingdom of Mercia, from Shropshire and Herefordshire in the west to Lincolnshire in the east, and from the lower edges of Derbyshire in the north to Gloucestershire and Oxfordshire in the south.

This delightfully diverse region is home to several Areas of Outstanding Natural Beauty. The leafy orchards of the Wye Valley, the rolling hills of Shropshire and The Malverns, and the enchanting woodlands of Cannock Chase – a former Royal forest – are amongst its most picturesque gems. Travel through the Midlands and you’ll encounter vibrant towns steeped in rich Medieval history – Stratford, Warwick, Leamington Spa and Shrewsbury are fine examples. You’ll also discover characterful villages, ancient churches, meandering rivers and quaint country pubs. Journey into the heart of the Midlands to explore cosmopolitan Birmingham, home to five of the 10 Michelin Star restaurants in the Midlands and a lively Jewellery Quarter, which boasts a thriving craft brewing scene and several specialist gin bars; it even has a flourishing smallbatch distillery. Head south and you’ll reach the honey-coloured towns of the Cotswolds, a tranquil haven of village greens, quirky tea rooms and creaky inns. The endlessly Instagrammable Lower Slaughter, with its 19th century water mill, is the jewel in its crown. Nearby, fashionable Daylesford – an award-winning organic farm, restaurant and wellness retreat – serves up gourmet delights from its market garden. GourmetXperiences has a multitude of Heart of England dining experiences to discover – here, we’ve rounded up some of our favourite venues and menus: 16

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Shropshire

WALES

Birmingham

Herefordshire

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ENGLAND 6 Oxfordshire

SIMPSONS, BIRMINGHAM

Perched in the leafy suburbs of Edgbaston, on the fringes of bustling Birmingham, Michelin Star restaurant Simpsons is widely praised as one of the ultimate dining experiences in the Midlands. Its chef and patron, Andreas Antona, is renowned for his attention to detail and clean flavours. Together with his Chef Director, Luke Tipping, Antona takes diners on a thrilling gourmet journey through light and modern dishes inspired by classical French cuisine. Take a chilled aperitif in one of the elegant lounges of this beautiful Georgian manor before moving to the sleek and modern restaurant, where you’ll dine beneath a sky-filled ceiling and rustic wooden beams.

OLD DOWNTON LODGE, SHROPSHIRE

Old Downton Lodge is an eclectic mixture of medieval and Georgian architecture, surrounding a herb-filled courtyard that looks out over the Herefordshire hills. It’s also home to a 3AA rosette restaurant, presided over by head chef, Nick Bennett. Experience Downton’s 6 Course Tasting Menu, where you’ll enjoy a sumptuous collection of dishes, a glass of Gusbourne English sparkling wine and a local Shropshire cheese selection, or extend your stay to an Overnight Tasting Dinner with bed and breakfast for two, where you’ll end your evening in one of Downton’s elegant and comfortable rooms and enjoy a hearty breakfast in the morning. There are even charging points for electric cars, so don’t forget the Tesla!

THE CROSS, KENILWORTH, WARWICKSHIRE

Michelin starred The Cross, in the heart of Warwickshire, is a gourmet pub for all seasons. In the winter, its rustic snug and woodburning stove make it as cosy as can be, while summer diners can take a seat on its pretty garden terrace amidst a maze of fragrant flowers. Its hearty menu has a classical pub food element, but with a gourmet twist. The ever-popular fish and chips, for instance, could include king prawns and squid, while a traditional roast pork might arrive with salted gooseberry purée instead of the familiar apple sauce.

PENSONS, WORCESTERSHIRE

Michelin Star newbie Pensons, nestled on the peaceful and picturesque Netherwood Estate near the ancient market town of Tenbury Wells, is an absolute must-try. It’s a restaurant that’s wildly passionate about ingredient-led menus that showcase the best of what the local area has to offer. Take your seat in the light and lofty dining room and sample freshly foraged fruits, vegetables and herbs from Netherwood’s verdant gardens and orchards, alongside grass-fed and outdoor-reared meat from carefully selected local farmers and butchers. Experience more: gourmetxperiences.co.uk 17

VERZON HOUSE, HEREFORDSHIRE

This exclusive Ledbury country house and farm is owned by the family behind Tyrrells Crisps and more recently the flourishing Willy’s Wellness lifestyle brand. Verzon’s sumptuous menus change with the seasons, but are always a treat for the senses. Verzon’s biggest draw, however, is its popular cocktail masterclasses, where aspiring mixologists can embark on a fully immersive experience and learn to create fresh, palate-cleansing cocktails using Willy’s Apple Cider Vinegar and local, single-estate spirits, blended with farm-sourced botanicals. Cheers!

THE NUT TREE INN, OXFORDSHIRE

Take a trip to the sleepy Oxfordshire village of Murcott, and you’ll find The Nut Tree Inn – the only Michelin Star pub in the county. Its secluded gardens are home to an abundance of home-grown produce, which is used in the mouth-watering menus this family-run enterprise has become known for. Sample The Nut Tree’s 8 Course Taster Menu and you’ll be welcomed with a chilled glass of crisp sparkling wine from the vines of Dorset’s Furleigh Estate, followed by a show-stopping menu and the chance to go behind the scenes with an exclusive tour of the kitchen – where the culinary magic happens! 7

THE WHITE HART AT FYFIELD, OXFORDSHIRE

The multi award-winning White Hart at Fyfield, serves up an highly acclaimed menu of fresh, seasonal and locally sourced dishes. Housed in a striking 15th century inn complete with creaking floors and beamed ceilings, foodies praise this Oxfordshire mainstay as a perennial favourite. Sample their popular Tasting Experience for Two, and you and a friend or loved one will be served a stunning 4 Course Lunch with seasonal produce chosen that very day, as well as delicious local cheeses, a welcome seasonal cocktail made using single estate British spirits and botanicals, and a tour of the kitchen.

To purchase all these and more, visit: Gourmet-experiences.co.uk 18

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The Sustainable Spirit of North Wales Just a stone’s throw away from the Snowdonia National Park, is the picturesque village of Abergwyngregyn, home to the first whisky distillery in North Wales for more than 100 years. Aber Falls Whisky Distillery is located at the foot of its namesake, the famous Aber Falls waterfall, and just across from the beautiful banks of the Menai Strait, meaning it’s never in short supply of one of the key distilling ingredients. Images courtesy: ©Phil Tragen

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RAISING THE BAR Previously a slate works in the 19th century and a margarine factory during the world wars, its 6,000 sq ft site, At a time when the origins of food and drink are increasingly which is easily accessible just off the A55, has been lovingly important, sustainability and traceability is a top priority restored and refurbished, proving the ideal place to create for the distilling team at Aber Falls, who not only utilise quality spirits and demonstrate the passion and skill in the ingredients from the distillery’s beautiful countryside art of distilling. surroundings for their products, but have also established The team of local distillers take great pride in putting strong links and partnerships with other Welsh businesses. Wales on the map for whisky production; they currently The distillery’s goal is to improve sustainability and drive the produce single malt and rye whiskies, made using genuine local economy and tourism trade. Welsh malted barley, with the first single malt whisky ready for release “We want to be as Welsh as possible but to do so we need to in Spring 2021. ensure we have sustainable supplies as our market expands.” However, it’s not all about the whisky; James Wright, Managing Director, Aber Falls Whisky Distillery Aber Falls also offers a premium portfolio of award-winning gins and liqueurs, using sustainably sourced “With growing appreciation for the provenance of local ingredients and Welsh-inspired botanicals, including food and drink, as well as a greater sense of responsibility the famous Anglesey Sea Salt from nearby producer Halen to the environment, we should all be looking to achieve Môn for its Salted Toffee Liqueur. The seven-strong must-try sustainability,” commented James Wright, Managing range includes premium Small-Batch, Welsh Dry, Orange Director at Aber Falls Whisky Distillery. Marmalade and Rhubarb & Ginger Gins, and Salted Toffee, Aber Falls is certainly doing its bit; Wright is in talks Violet and Coffee & Dark Chocolate Liqueurs. with the National Farmers’ Union Cymru to establish local sources and trialling barley crops on farms in North Wales, 20

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whilst also testing grain varieties at Bangor University’s research farm. Wright added: “You have to take a long-term view and adopt a strategy that will help sustain the business in the future; the more grain varieties that are grown in Wales, the greater the security of supply and the more expressions of whisky we can achieve. We want to be as Welsh as possible but to do so we need to ensure we have sustainable supplies as our market expands.”

REGIONAL SUCCESSES Bringing this altogether has enabled Aber Falls to create outstanding spirits. Its success is proven not only by its achievements, including scooping the Daily Post’s Business Start-Up Award, the Great British Food Award’s Best New British Product, along with international accolades, but also by the fact that its gins and liqueurs have earned their spot on an array of drinks menus across the country, and can also be found on the shelves of many independent and grocery retailers across Wales. If all this talk of whisky and gin has got you gasping for a glass, then it’s time to discover the spirit of North Wales for yourself; the Distillery’s Visitor Centre serves up tours from Spring 2021.

For more information:

aberfallsdistillery.com

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HOSPITALITY HEROES Dedicated to those who push the boundaries for others

BRITAIN’S SPIRITS RETAILER OF THE YEAR Everything you need to take your home bar from drab to dreamy.

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The Rise of At-Home Dining Experiences It’s no surprise that several months of on-going lockdowns have had a deep impact on the British hospitality industry, both for restaurants and their suppliers. But, as always in times of uncertainty, the culinary world has risen to the challenge.

Recognising that diners still want to enjoy the experience of a gourmet meal, even if they’re unable to physically attend a venue, chefs up and down the country are pioneering a new trend in fine dining; the at-home experience. There are two main types of experience; At Home Restaurant Experiences, and Ingredients Boxes. Both involve placing an order with your chosen restaurant or food supplier around a week in advance (although times vary), ready for athome delivery by courier directly to your front door. Ingredients Boxes, such as those recently launched by James Wood of Totally Wild UK, feature all the freshlyforaged ingredients needed to create a meal, which you can then prepare and cook yourself at home, using the recipes and meal ideas included, also available are fresh British produce boxes and even coffee and spirits tasting solutions for at home enjoyment. Northcote At Home menu Experience more: gourmetxperiences.co.uk 23

Northcote At Home menu

Hame’s At-Home ‘Lobster Wagyu’ Image courtesy: ©Tim Green Photography

At Home Restaurant Experiences, on the other hand, aim to replicate the pleasure of dining out. They feature gourmet meals specially chosen from a restaurant’s menu, which are preprepared by their chefs on site and accompanied by written or video instructions. Early adopters of this new concept include Rick Stein with his Steins At Home, as well as Two Michelin Star Simon Rogan of L’Enclume in Cumbria, as well as Michelin Starred Andreas Antona of Simpsons Restaurant, Birmingham and The Cross Kenilworth with his Antonathome.co.uk, Northcote At Home in Lancashire, The Black Swan and Roots Restaurant owner Tommy Banks with his ‘Made in Oldstead’ from Yorkshire deliveries and Elite Bistro’s headed by Chef Gary Usher stretching across Cheshire and Manchester. “Initially, I wasn’t sure how our food would fare being transported,” says Adam Handling of London’s Frog by Adam Handling. “But we’ve found the right packaging and 24

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our team have worked hard to make sure our meal kits are as close as possible to an authentic experience at our restaurant. “All our customers need to do is scan the QR code on the recipe card, and they’ll be taken to a video of me talking them through all the components of putting the finishing touches to their meal. We even offer wine pairing recommendations for each of the main dishes in our kits.” These ingenious concepts overcome a number of hurdles for the diner. Not only can we enjoy award-winning menus in the comfort of our own homes, but we’re now able to access and engage with restaurants and suppliers that factors like geography, childcare challenges or health concerns would’ve previously prevented. If a restaurant chooses to simply carry on by providing a take-away service, for example, they’d be limited to serving diners in their immediate locality. With at-home experiences, however, the culinary world has become our oyster.

“But we’ve found the right packaging and our team have worked hard to make sure our meal kits are as close as possible to an authentic experience at our restaurant.” Adam Handling

Chefs have, of course, had to overcome a number of hurdles to bring this concept to life; finding sustainable packaging and the right logistics partner, maintaining a focus on quality and seasonality, and creating kits that would still feel like a restaurant experience to the customer in the comfort of their kitchen or dining room have all presented challenges. But for forward-thinking venues, there have been obvious benefits. “Businesses have spent a lot of time, money and energy to create ‘at home’ models and it’s clearly been successful as a concept,” says Adam, who launched his At Home meal kit, Hame, in May 2020. (Hame is a Scottish word for ‘Home’) “I’ve been really encouraged by how much support we’ve had for Hame, and it’s helped to subsidise some of the loss we saw from the closure of our restaurants, which we’re all thankful for. “It’s also a model that can be scaled up or down depending on changing government restrictions, so going forward I think it’ll play an important part of how we maintain financial stability, keep our staff employed and reach guests

Images courtesy: ©Tim Green Photography

across the country who are unlikely to be able to visit for the foreseeable future.” As chefs from the Michelin and gourmet worlds launch new meal kits every week, and changing restrictions and health concerns keep us from venturing far beyond home, it’s clear that the At Home dining market is set for unprecedented growth in 2021. For a full interview with Chef Adam Handling, and to discover more about ‘At Home Experience’ dining, head to our website for an exclusive profiles of our favourite selection. You can also find a host of other features, exclusive cook-alongvideos or purchase a box of your own, at:

gourmet-experiences.co.uk

Experience more: gourmetxperiences.co.uk 25

Foraging the Rewards of Nature’s Harvest Experience around the UK, and now At Home

Despite its many challenges, this past year has been one in which we’ve learned to truly appreciate nature. Social distancing and a growing focus on maintaining our health and wellbeing has led us to rediscover our relationship with the land around us by exploring the meadows, woodlands, hills and coasts of Britain’s countryside. As we adapt to the changes the year has brought, there’s also a deep need to go back to our roots, simplify our lives, develop our survival instincts and become more self-sufficient. The British countryside offers us a bountiful harvest in every season, every weather and every region, and a growing number of people are looking for ways to reap these rewards by learning how to safely forage for ingredients. 26

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These are the skills taught up and down the country by renowned wild food forager and author of The Foragers’ Cookbook, James Wood (pictured above). James runs Totally Wild UK, an organisation that hosts foraging and cookery courses nationwide. “Most people tend to get a bit glum as Summer comes to an end, but although we all love the sun, Autumn

is the season that really gets us going,” says James. “We especially look forward to rainy days at the beginning of September, because that’s when we forage for the tastiest mushrooms, which grow in abundance with the help of a few good showers. “But winter has lots to offer us, too. Most plants have become dormant, pulling their energy into their roots to

use when spring comes along – which makes it an ideal time to harvest roots and tubers.” James’s courses inspire people to explore the amazingly diverse flavours that can be found in the wild. A typical Totally Wild ‘Forage and Cook’ experience includes an introduction to foraging and the opportunity to head out into the countryside with a professional forager to discover the exciting wild foods growing nearby. Participants also get to sample a feast of pre-made wild food tasters, from pickles and chutneys to flavoured salts and alcoholic infusions, before cooking up a two-course lunch using ingredients they have foraged – whether it’s an elderflower cheesecake, dandelion pancakes or wild noodle salad. Those who take these courses learn that wild food is everywhere, from London to Scotland, and that understanding what each season and climate can offer is the key to making the most of nature’s rich variety of ingredients. Mushrooms, however, remain the most popular foraged ingredient. “Autumn is peak season, when thousands of species come into fruit, but mushrooms are available all year round if you know what to look for,” says James. “In spring and summer, we find most of our edible mushrooms in meadows or on trees and stumps. In August, for example, we can find chanterelles in the Peak District, while

Group Foraging Experiences: Gourmet-experiences.co.uk ceps can be found regularly in Scotland from June onwards. “In the south, however, we generally have to wait while in September when the moisture levels change; it’s after the first good rain that we start to find all sorts of wonderful prizes.” For those who can’t wait to sample freshly foraged wild ingredients,

James has recently launched a new range of wild food boxes, which can be delivered to your home as a one-off treat or even as a weekly subscription. These chef-grade ingredients range from seasonal coastal vegetables and seaweeds to edible flowers, wild mushrooms and inland greens.

These boxes, as well as The Foragers’ Cookbook, are available to buy online:

totallywild.co.uk Visit Gourmet-experiences.co.uk for exclusive savings on ‘At-Home Experiences’ including Totally Wild Food Boxes and The Foragers Cook Book.

Experience more: gourmetxperiences.co.uk 27

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A Partnership Rooted inÂ Quality and Passion As one of Britainâ&#x20AC;&#x2122;s best loved kitchenware retailers, is a natural partner for the GourmetXperiences brand.

With a range of over 3,700 kitchen and home products – from everyday utensils and cookware to chore-busting home items – Lakeland is usually the first port of call for houseproud home chefs and aspiring gourmands. Their rich history began over 50 years ago in the Lake District, when three enterprising brothers – Sam, Martin and Julian Rayner – began helping their father to count polythene bags into packs to make a little extra pocket money. During the 1960s, Alan, their father, had begun buying and preparing chickens from local farms in Kendal, packaging them carefully into the bags and selling them at weekly markets. Business boomed into the 1970s as the trend for home freezing grew, and before long the three brothers took over the family business and expanded the range to include kitchenware. Throughout the 1980s, Lakeland pioneered the mail order trend, producing a full colour catalogue that became a mainstay of households across the Lake District and beyond. But it was during the 1990s when the brand really took off. The brothers set up a new distribution centre in Kendal and opened their first retail outlet in nearby Windermere, quickly followed by the opening of multiple Lakeland stores throughout the UK. The advent of the online marketplace led the brand to expand online, and by 2015, Lakeland were operating over 60 stores up and down the country – stretching from Aberdeen all the way down to Truro. Throughout its illustrious history, Lakeland has maintained its original ethos, installed in the boys by their father back in the 1960s; always look after the customer. This passion for customer service is complemented by an unflinching focus on quality, carefully sourcing and stocking only the most long-lasting and exceptionally 30

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crafted items for their range. In fact, every item from Lakeland even comes with a three-year guarantee to ensure complete customer satisfaction. It’s this dedication to quality and service that has inspired a deep loyalty in their customer base, and it’s what led the trusted partnership between Lakeland and GourmetXperiences. For many years, Lakeland lovers have been asking for a customer club, and in early 2020, that wish was granted when the brand launched their very own myLakeland members’ club.

Through myLakeland, which has already amassed a membership of over 800,000, members can enjoy frequent discounts, competitions and special events – both from Lakeland and from their carefully selected partners, like us. Club members get 10% off our ‘EAT BRITISH’ Gift Cards, which are redeemable at over 30 UK cookery schools, restaurants, hotels and experience providers, plus exclusive content from GourmetXperiences to inspire your next dish, with donations made to charity. The club also has a Charity Pot which has raised over £70,000 for deserving causes, including our own #GiftToShareExperiences campaign to support industry charity, Hospitality Action. If you’re new to Lakeland, we heartily recommend a trip to their website at lakeland.co.uk – but be warned... Like many Lakeland customers, you may well end up with a basket full of clever tried and tested kitchen items that you never knew you needed – or how you lived without! To join the myLakeland members’ club and start enjoying a host of little perks, simply head over to lakeland.co.uk/mylakeland to sign up. You can also join by calling 015394 88100, or by popping into one of their stores. Happy cooking – and eating!

For more information:

lakeland.co.uk Experience more: gourmetxperiences.co.uk 31

Welcome The Independent Cookery Schools Association (ICSA) was founded in 2014 to promote ‘Excellence in Cookery Skills & Training’. ICSA and its member Schools collectively promote and aspire to five key standards:

Sustainability

Single Use Plastic-free and Zero Waste

Seasonality

Sourcing Regionally

Supporting British Producers & Suppliers: Championing Animal Welfare & Responsible Farming

More information: ICSAcookeryschools.org @ICSACookSchools IndependentCookerySchoolsAssociation

Experience more: gourmetxperiences.co.uk 33

Introduction to ICSA 34

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The need for a regulatory body for British cookery schools goes back a few years before the birth of The Independent Cookery Schools Association. The idea began simply as a conversation between Scottish chef Nick Nairn and the renowned Raymond Blanc OBE nearly a decade ago. A couple of years later, Nick was interviewed by Delicious Magazine and met visionary owner of the publication, Seamus Geoghegan. Another casual conversation led Seamus to contact me to ask if I would be the driving force to get the Independent Cookery Schools Association off the ground. The rest, as they say, is history.

Over the next two years, Nick and I travelled between London and Scotland to get the Ideas into a workable format. I worked with academics at the University of Exeter to write functional criteria to assess and accredit schools. The next step was to build a management board of highlyregarded heads of successful UK cookery schools; they would decide how the self-regulating body could encompass best practice, and encourage other independent cookery schools to join the founder member establishments. Since then, ICSA has continued growing, spreading the word, supporting members and connecting with organisations who share our values of sustainability and provenance. As food educators, our role is to help shape Britain’s culinary landscape by training excellent, responsible chefs and informed food enthusiasts who will source their produce with care and embrace ICSA’s sustainability ethos. This year, we’re focussing on our core values and our mission © © David David Griffen Griffen of excellence in cookery skills and training. As well as being sustainable, seasonable and regionally sourced where possible, all our schools aim to teach zero waste principles in foods and packaging. We work with local councils and waste management companies to support this goal. 2020 was the most difficult period in any year, but – using a great deal of initiative and flexibility – our membership has I am delighted to say increased. Whilst not exactly prospering, they have adapted their premises and procedures in response to changing government requirements, and we have more new schools seeking to join us than ever. As well as a body of assessment, we are an association – a community. There’s great strength in the support we offer each other, from staying abreast of new legislation to insurance and new trends. We aim to be a non-competitive

‘group of individuals’ who look out for each other and freely share best practice, ideas and information. There are huge challenges ahead. COVID won’t disappear overnight, and the impact of BREXIT is on the horizon. Yet some of our schools report pent-up demand and are taking more bookings for longer courses. It’s not easy to manage, as we’ve twice had to move clients’ courses which puts pressure on capacity throughout the year. Our on-line content is also growing, delivering credible courses taught by our accredited tutors, lead by our Academy schools, Leiths and White Pepper as well as The Vegetarian Society Cookery School and The Artisan Bakehouse, with more to follow.

“As food educators, we see our role as helping shape the culinary landscape of Britain by training excellent, responsible chefs and informed food enthusiasts who will source their food with care, love their food, delight in sharing their food with their family and buy wisely for a healthy body and a healthy planet” But ICSA as an association continues to grow. We are proud to say that our ‘Kite Mark’ – the seal of assessed cookery schools in the UK – can be seen on an increasing number of cookery schools’ websites. Customers who are looking to spend their money wisely can look to that quality seal as an assurance of the excellence we provide in cookery skills and training, safe in the knowledge that they are investing in a cookery course which will stand then in good stead for the future.

Stella West-Harling MBE Joint founder and associate President

Learn more ICSAcookeryschools.org 35

The Soaring Popularity of Virtual Cookery Courses Immersive On-Line Experiences

Image: ©Charlie Richards Photography

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Image: ©Gerrit Buntrock

Interview with Camilla Schneideman, Leiths School Of Food & Wine

Throughout the various lockdowns, we’ve dusted off our recipe books, experimented with trends (sourdough, anyone?) and cooked along with our favourite chefs on TV or social media. It’s therefore no surprise that the nation’s flourishing interest in home cooking – at a time when social distancing and travel restrictions have kept us largely housebound has led to the rise in popularity of online learning. One destination cookery school that’s no stranger to the concept of online learning is Leiths School of Food and Wine, the multi-awardwinning, industry-leading cookery school that offers a diverse range of courses for different levels of skill. At Leiths, everyone from newbie cooks to would-be masterchefs can take a broad range of classes, courses and professional training certificates, whether it’s a one-day knife skills class, a seasonal meat masterclass, an evening wine course or a food styling workshop. “We’re now in our third year of providing virtual learning experiences, and this year we’ve seen a steep rise in the number of people wanting to learn cookery skills online,” says Camilla Schneideman, Managing Director at Leiths. “People love the atmosphere and camaraderie of an in-person course, but they’re also becoming less nervous about learning online – as long as they feel they’re signing up to something

that’s really well produced and will give them the skills they want. “Taking a course online also means people don’t have to worry about travel or social distancing, and they can take the course in their own time and around their lifestyle.” Leiths currently offer six online, interactive cookery courses providing structured, step-by-step learning; three of these are aimed at cooking enthusiasts, and three are for those training to become professional chefs. The enthusiasts’ courses include a six-week Teen Cookery Toolbox course for young adults aged 13-18, an eightweek Absolute Beginners course for those with little to no experience in the kitchen and a six-week Plant Based Eating course for those looking to learn how to prepare wholesome, plantbased dishes. When students select a course, they choose an available start date, join a cohort, receive course materials and are introduced to their mentor. Their mentor is a Leiths expert tutor who provides feedback, encouragement and support to the students, and they can get to know the other students in their class by messaging them through the Workshop app, just as you would if you came to the school. New lessons are then released weekly and students can learn at their own pace, although they’re encouraged to move through the course at the same pace to maintain their learning momentum.

Meanwhile, Leiths’ professional courses include an accredited 24week Essential Cooking Certificate course for those who want to learn the essential skills to mastering restaurant-quality cooking, a 24-week Chef Skills to build on the culinary basics and a 20-week Nutrition in Culinary Practice course which teaches the principles of nutrition for cooking healthy, balanced meals.

But adapting an in-person course for an online environment brings a range of challenges for both the school and the student, and that’s something Leiths have been working to overcome. “We’ve worked really hard to break through some of the barriers of online learning, and to help people feel comfortable and confident doing these things in their own home with our continued support,” says Camilla.

“We also work to highlight the differences between free content and paid courses. Someone looking for breadmaking skills can watch a YouTube video for free, so we know that if they’re investing in an online course with Leiths, they have to see a huge amount of extra value around that. “We bring that value through the fact that they’re learning in a clear, structured way from renowned experts in that area. We also support them through their experience with interactive feedback on their progress, as well as providing invaluable course notes and a whole host of other elements. “The quality of the content and support is at a different level. Learning through a professional school like Leiths, which itself has been accredited by ‘ICSA’ the Independent Cookery School Association for consistent delivery of cookery skills and training, is an entirely different experience to watching a YouTube video; we train people properly – with expert guidance – to give them skills they’ll have for life, whether on-line or in person at the school.” For more information on virtual, and attendance courses at Leiths, visit:

leiths.com Learn more ICSAcookeryschools.org 37

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Inspirational Cookery The Ashburton Cookery School is one of the UKâ&#x20AC;&#x2122;s top culinary schools offering over 40 inspirational cookery courses to suit beginners through to advanced home cooks. Using the best seasonal, local ingredients our experienced chef tutors will teach you to cook with imagination, passion, confidence and skill. If you want to take your cookery to the next level, we have an inspirational cookery course for you. Ashburton Cookery School & Chefs Academy, Ashburton, Devon TQ13 7LG. Tel: 01364 652784

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Seeking the perfect cookery school experience? As more of us seek to improve our skills in the kitchen, cookery schools across the country have seen a steep rise in demand. From amateur cooks looking for inspiration to would-be chefs wanting to progress their careers, there are cookery schools catering to every level of skill. By Andrew Maxwell. ICSA But how do you choose the right cookery school? Are there any guarantees of quality, and does it really matter? In a nutshell, yes – and here’s why. Anyone – regardless of their skills or background – can start a cookery school. There are no laws preventing it, which means that someone could very easily give themselves a name, build a training programme and call it a ‘professional’ cookery course. They can also invent the qualification you’ll be awarded at the end of that course. When a cookery school is ‘selfaccredited’ in this way, they effectively hold themselves to standards of teaching that are not externally recognised by any formal governing or awarding body in the industry.

Throughout the UK, hundreds of organisations are doing this. Many do it extremely well; they have excellent, longestablished reputations and provide expert training which leads to their own self-accredited qualifications, and those qualifications are highly regarded in the industry. Some even hold international acclaim. The renowned Leiths School of Food and Wine, for instance, offer their own Diploma in Food and Wine – a qualification that has launched the successful careers of thousands of its graduates, not just in the UK but around the world. Leiths are more of an exception than the norm, though – and for those who are more serious about developing their cookery skills, selfaccrediting courses can become even more problematic. Experience more: gourmetxperiences.co.uk 39

Without a qualification from a formally recognised awarding body, an aspiring chef can’t collect UCAS points towards a university application. Neither can they apply for entry visas to work in other countries who operate points-based systems. And budding chefs seeking to go straight into the working world will find that self-accredited qualifications generally don’t hold much sway with the majority of industry employers. So how do qualifications become formally recognised? The UK government maintains a Register of Regulated Qualifications, which outlines all the qualifications across every sector which it formally recognises. But for

It’s a mark of trust and quality which gives you complete assurance that the cookery school you’ve chosen is operating to the highest standards of training. the hospitality industry, it’s a little more complicated. A cookery school might be listed on the government’s Register of Education Providers, for example, but that does not necessarily mean it’s subject to OFSTED inspections. Of course, not everyone who takes a cookery course is looking to become a professional chef. Many people simply want to master their favourite dishes, expand their kitchen repertoire or brush up on everything from the very basics to the more advanced elements of cookery. For this audience, accreditation is still an important consideration. It’s a mark of trust and quality which gives you complete assurance that the cookery school you’ve chosen is operating to the highest standards of training. So what type of accreditation or qualification should 40

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aspiring cooks and chefs seek out when choosing a venue? The Confederation of Tourism and Hospitality (CTH) is a registered awarding body whose qualifications are recognised around the world. They are formally listed on the Register of Regulated Qualifications, and their core mission is to provide the highest standard of hospitality, tourism, and culinary qualifications. In July 2020, the CTH joined forces with another trusted industry body, the Independent Cookery Schools Association (ICSA). ICSA accreditation is held by a growing number of cookery schools across the country, (See full ICSA accredited cookery school list in the directory). ICSA schools have undergone rigorous assessments to ensure consistent delivery of excellence in cookery skills and training, as well as other criteria such as adhering to strict standards of environmental sustainability and continued support for British farmers and produce. That’s why ICSA schools should be the first portof-call for anyone looking to enrol on a cookery course, whether for pleasure or future career potential. It’s an assurance of not only exceptional quality and standards, but of a qualification that will hold real value for the chefs of tomorrow.

By Andrew Maxwell. ICSA. Search for an ICSA accredited cookery school and on-line courses at:

icsacookeryschools.org

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Sustainability

Sustainability is a multi-layered opportunity for meaningful change. It can be personal, local, national, multinational and global, says James Day, Director of Operations for ICSA, and Food Ambassador for ‘Love British Food’.

For ICSA cookery school members, signing up for membership means sharing these core values. “Our core values are a base from which to grow. The climate change lobby tell us that we have just 20 years to change our habits and live sustainably – or see the consequences of global warming destroy our planet,” says James. He believes passionately in the power of individuals to drive change. “Our personal responsibility may extend to shopping and living sustainably. We can see the power of customer demand changing the way we live in simple things such as the reduction of plastic bags and packaging. Wonky vegetables instead of being thrown away, are being sold cheaply at supermarkets and a nationwide collection of waste food, still fresh, given away to feed the homeless or passed on to food banks,” he says. ICSA and our members have been leading the way in teaching by example that a sustainable food culture is an essential ingredient in the hospitality and catering industry. By showing students how to use core values of sustainability they pass on these values directly to tens of thousands of cooks – and they, in turn, will spread the message. Sustainability is for life. ICSA member Leith’s School of Food and Wine is developing increasingly sustainable practices in all areas of its business. The West London school has taken a range of steps to ensure food waste is minimised.

“We encourage all our staff and students to be really creative with their ingredients, which can also help to minimise the impact on the environment.”

First of all, the buyer at the school is careful to buy the correct quantities. The school runs more than 400 courses and classes each year alongside its famous Diploma in Food and Wine, so careful buying makes a huge difference. When class numbers change at the last minute, the school’s buyer, is often able to speak to suppliers and adjust quantities to prevent food wastage. Where there is unavoidable waste, a three-tier system operates at many member schools: First of all, any food that can be turned into meals for the most vulnerable in society is sent to delivery charity City Harvest. This includes any appropriate food created by students which they donate to City Harvest as well as any excess ingredients. Next, usable leftovers are ‘recycled’ into staff lunches – which can be quite an eclectic mixture. Finally, the

perishable waste that is left (along with the contents of the compost bins kept in every kitchen) are picked up by a specialist company who turn waste food into biofuel. Beyond waste reduction, the school focuses on equipping both professional and amateur students with the skills they need to eat sustainably. Leiths, under the guidance of Managing Director Camilla Schneideman, has diversified its course programme dramatically over the past ten years. ICSA member schools run a range of different vegan and vegetarian classes, as well as on-going food waste tips and initiatives throughout the membership of over 30 UK schools. No extending to on-line courses, resulting in zero waste! James comments, “Our members teach fundamental skills such as butchery and stock making, which

allows students to use as much of the animal as possible. Nose-to-tail eating is very fashionable, but it makes sense in environmental and financial terms too. “We encourage all our members and students to be really creative with their ingredients, which can also help to minimise the impact on the environment. For example, our members are encouraged to create ‘Rescue Recipes’ applied at many schools, creating dishes from ingredients that are usually thrown away, often creating delicious alternatives.” So, by supporting an ICSA school, students are in turn supporting sustainable causes and not only cutting down on waste, but learning how to apply and even teach the next generations on the importance of sustainability in our kitchens. Learn more ICSAcookeryschools.org 43

Flexitarianism With the increase in more of us shifting the balance of our diet away from meat, to a more flexible plant based diets. The term ‘vegan’ has been pinballing across mainstream media over the last few years, but have you tried it? With the advent of flexitarianism (eating vegan on a part time basis) you can test out plantbased eating. This is a great way to enjoy the abundance of vibrant vegan fare without making the leap to 100% herbivore. Vegan cuisine has come on leaps and bounds. From the dark days of dry nut roast to today’s excess of insanely attractive animal-free food on 44

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Instagram. Vegan food never looked and tasted so good. It seems like every day a new vegan product hits our supermarket shelves. That is a sea-change that should be celebrated but what if you’re not into frozen burgers and ready meals? You need to know how to make epic vegan food from scratch. This often perplexes even the most ardent foodie. The top question vegans are asked is ‘What DO you eat?!’. Our Western food history has centred around meat, fish, dairy

Chef Day Radley of The Vegan Chef School, London, shares her tips on approaching being a flexitarian through vegan dishes.

and eggs so it’s no wonder it stumps most people. However, vegan cuisine is not only versatile and varied, it is continually expanding and evolving. Vegan cuisine has taken many ingredients and techniques from around the world. For example, the Japanese technique of using avocado as a creamy fat for desserts, or the Chinese technique of using wheat gluten to create ‘meat’. We have taken a wealth of preexisting plant recipes, using them as a foundation upon

NOT ALL VEGAN CHEESE IS CREATED EQUAL

which we have built our evolution of vegan cuisine. It is a cuisine that is borne of ingenuity and innovation. It is unashamed creativity, it discards any ‘old rules’ that do not serve it. The UK has proved particularly fertile ground for vegan cuisine. Bold inventiveness is welcomed in our food industry. Exploring vegan cooking can be fun rather than frustrating. With a few key tips you can easily bring great vegan food into your weekly diet.

Non vegan food can often be similar between brands but this is not the case for vegan food. There is a huge difference between brands, vegan cheese having the most variation. Unfortunately, the first vegan cheese to appear in UK supermarkets tasted terrible. As many people assume that one vegan cheese is representative of all vegan cheese this put many people off trying it ever again. Vegan cheese can be excellent, from creamy ricottas to stinky blue cheeses and everything in between.

USE FILLING FOODS Meat eaters are used to that ‘full feeling’ at the end of a meal that, without it, they often feel like they haven’t eaten enough. Of course that isn’t true, that heavy feeling is due to eating food that doesn’t digest easily. However, it is a physical feeling many people are expecting which we can create by using more-filling foods. Make sure you don’t just eat salad leaves and vegetables. Instead try eating mushrooms, aubergine, tempeh and tofu with a variety of grains.

UMAMI Umami is one of the tastes, along with sour, salty, sweet and bitter. Umami is of particular importance in vegan food as it is said to be the taste that is missed by people who have recently gone vegan. The taste of umami is a ‘pleasant savouriness’ and is a great balancer to many sweet vegetables. My go-to umami ingredients are miso, yeast spread, mushrooms, balsamic vinegar,

FOCUS ON WHAT YOU CAN HAVE wine, tamari, nutritional yeast and toasted nuts and seeds. Incorporate an umami ingredient to your dishes to ensure this important taste is in every dish.

DON’T JUST OMIT – REPLACE Merely removing the non-vegan ingredients from a meal will leave a dish unbalanced and boring. It is fine to adapt recipes and something I encourage particularly for family favourites. But any ingredient that is removed must be replaced with an ingredient that is either a straight swap or has a similar taste and texture. For example, the parmesan sprinkled on pasta can be swapped for toasted and ground pine nuts. The texture, appearance and taste is very similar.

Many people approach vegan food by focussing on what cannot be eaten. Right off the bat they mourn the loss of favourite foods. But the majority of people who incorporate vegan food into their diets find that the ingredients they eat actually expands. It is a journey where you become more exposed to a wider variety of foods as time goes on. Approach vegan cuisine as something to explore, investigating ingredients you have heard of but never tried.

For more information:

theveganchefschool.com

Learn more ICSAcookeryschools.org 45

Vegetarian tips... of the season from Sam Platt, Head of the Vegetarian Society Cookery School

This year more than most I’m longing for comfort foods. Everyone has a favourite food that makes them smile. Mine is root vegetables which remind me of my childhood. I grew up in a large family in Liverpool and we always had a good supply in winter. Large pans of simmering stews would fill our house with earthy vapours and it seemed like there were carrots with everything! I’ve since learned there’s much more to roots than stews and boiled carrots. I’d like to share some of my favourite tips with you to enjoy this winter. PARSNIPS If you’re a fan of roasted parsnips, try mixing a teaspoon of miso paste with a little oil, then tossing your parsnips in the mixture before roasting. Super Yummy! Parsnips also make fantastic soups. You might already cook curried parsnip soup but how about swapping the curry powder for panch phoran? It’s a deliciously warming East Indian spice blend and makes for a lovely twist on traditional spicy parsnip soup. TURNIPS The woefully underused turnip is delicious pickled, pureed with a little butter or packed into a rosti. Most root vegetables taste great roasted and turnips are no exception. My favourite way to cook turnips is to toss them with a little nutritional yeast, oil, dried sage and salt and pepper before roasting gently until golden brown. It’s nutty, cheesy and delicious.

SWEDE Carrot and swede mash was a staple of roast dinners when I was growing up. It was the only veg we could all agree to like. I still love it and it always makes me smile. Nowadays, I like to add a little horseradish or Dijon mustard to liven it up. If you fancy a change, swede is surprisingly good in a curry too. CELERIAC Knobbly celeriac might not be the most attractive of vegetables, but it packs a lot of flavour. I love the nutty, celery flavour. Celeriac has grown in popularity recently. You might have seen it roasted whole, braised as chunky steaks and even salt baked. It can be a bit tricky to peel; the best way is with a large flexible knife. Start by chopping the bottom and the top off, place the celeriac upright, and then follow the shape of the celeriac with your knife, slicing the skin as thinly as possible. If you’re new to the joys of celeriac, it’s great in a root mash with potatoes and parsnip. Raw celeriac is delicious too. It’s the main ingredient in French remoulade which is a lightly dressed coleslaw. Adding onion, carrot and cranberry transforms this classic dish into a colourful winter coleslaw. If you’re looking for something a bit more indulgent, look no further than my beetroot and celeriac gratin. It’s rich, creamy and perfectly comforting on a cold winter day. As evenings grow darker I look forward to eating warming, hearty dishes then snuggling up on the sofa, content and warm under a blanket. This recipe ticks all the boxes.

For more seasonal tips and delicious recipes from the Vegetarian Society Cookery School, check out their online classes:

vegsoc.org/onlineclasses You’ll learn delicious veggie and vegan dishes from the experts, from the comfort of your own kitchen. Classes start from £15.

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Sourcing Regionally ICSA schools are committed to using the best ingredients and some ICSA cookery schools even grow their own food; it doesn’t come more local than that! The wonderful renaissance in British food, helped along by TV chefs, pioneering restaurants, the organic food movements, cookery schools and increasing awareness of globalisation, has changed the country’s relationship with food in just a generation. Cooks are more aware than ever of the importance of sourcing food locally and the provenance of the ingredients we use. Sourcing regionally not only affects the quality of the final dish, but is important for health, communities, animal welfare and the environment. Here, three ICSA schools from three very different regions: The Ashburton Cookery School (ACS) in Devon;

Season – The Exclusive Cookery School in Hampshire; and Edinburgh New Town Cookery School (ENTCS) give us their views on the importance of sourcing locally. Dominic O’Nions from Ashburton Cookery School points out the negative impact that supermarkets have on our relationship with food.

He says: “Supermarkets offer incredible convenience and more choice than ever before, where food is always available, sourced globally and nothing is ever out of season. But this convenience comes at a cost. It has made our relationship with our food more distant, more opaque and less holistic. This impacts on the environment and the quality of our food.” Community and food often go hand in hand. James Devonshire, of Daylesford Cookery School says buying local is important for your local community. He comments: “The farmers or local sellers will be able to help and guide you in the choice of the products and Learn more ICSAcookeryschools.org 47

may even be able to give you tips or ideas on how to keep them, prepare them or even recommend a good recipe to try. They really care about the products and what you do with them when you arrive home.” Fiona Burrell of ENTCS says sourcing locally helps ensure quality. “Research is essential,” she says. “Farmers markets are a good place to start, as most suppliers are pre-vetted before they’re given a pitch. Producers at farmers markets also often offer product tasters and they’re always happy to talk with pride about how they produce what they’re selling.

Ask a butcher where a piece of meat has come from and I often find a butcher can almost tell you the actual field where the animal lived. Food miles cut down on animal stress, and increase meat tenderness and flavour.” ICSA member school ‘Eckington Manor’ in Worcestershire, even breed their own Aberdeen Angus and Highland Cattle for their meat courses. So, once you have acquired a new level of culinary skills and recipes, you can now apply them by sourcing and supporting local producers and suppliers.

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The British foods that support a healthy immune system Staying healthy and keeping our immune systems strong is an important goal all year round, but it becomes especially important in the winter months. So what kind of fresh, British foods should we be focussing on right now? We spoke to expert nutritionist, Dr Lucy Williamson, to find out. “Oily fish like British Trout is one of the few foods to be high in Vitamin D – vital for our immune system, particularly during winter when we’re getting less sun which is where 95% of our Vitamin D supply comes from,” says Lucy. “Its delicate pink flesh is thanks to antioxidants which also provide Vitamin A, and together with its heart-healthy unsaturated Omega 3 oils, are equally important for a healthy immune system. Add to that increasing research showing potential benefits on mood and mental health disorders associated with marine Omega 3, and British Trout really is a truly nutritious winter-food.” British Trout is produced by farmers who are passionate about their industry, and who provide vital employment for our rural communities. The growing focus on marine and animal wellbeing, coupled with sustainable farming methods, ensures British Trout is recognised for its minimal impact on the environment. It’s also particularly delicious in a soba noodle salad with a side of roasted brassicas!.

British grains and pulses provide an excellent source of fibre which helps to nurture our all-important gut bacteria. Maintaining our gut health, or ‘microbiome’, is essential for developing a robust immune system. “As humans, we evolved from bacteria, so it’s no surprise we need them,” says Lucy. “Eating fibre-rich foods that ferment in our colon helps us to nurture our billions of gut bacteria. “These bacteria not only provide the building blocks for serotonin, our ‘happiness hormone’, and influence our mood via our gut-brain axis – but they also support our immune system to protect against inflammatory diseases, including bowel cancer.” Learn more ICSAcookeryschools.org 49

Hodmedods, a supplier of beans and pulses from British farms, are supporting British farmers by producing organic pulses, grains and pioneering, fibre-rich crops like quinoa and chia seeds – winter porridge has never tasted better! Fermented foods and drinks are natural probiotics which can also boost our gut bacteria. Try kefir, an ancient fermented milk drink, to benefit from the invaluable nutrients in dairy too. With British welfare standards among the highest in the world and our maritime climate providing plentiful grass which cows efficiently convert into highly nutritious milk, it’s a surprisingly sustainable choice.

of valuable winter nutrients. Full of vitamin C, brassicas ‘unlocks’ plant iron which we can’t absorb otherwise. For a really healthy Sunday roast, try roasting your vegetables in British cold-pressed rapeseed oil, which has the lowest saturated fats of all plant oils. “Its high smoke point also prevents nutrient damage,” says Lucy. “Hillfarm Oil from Suffolk is rich in colour, flavour and nutrients thanks to this very natural production process, being farmed with maximum biodiversity to allow nature and soil health to thrive. Pasture-fed beef or lamb provides easily absorbed iron. Grazing natural grasses, wildflowers and nitrogen-fixing herbs like clover increases their unsaturated fat content and lowers the carbon footprint. “Iron-rich foods are crucial for all energy-demanding processes in our body,” says Lucy. “Nearly 50% of teenage girls are known to have very low intakes, leading to symptoms like tiredness, poor concentration and lowered immunity.” Finally, vitamin B6 is another important source of nutrition. It’s an essential vitamin for our happiness hormone, and helps to release energy from our food. Sea-buckthorn berries, frozen at harvest by the British Seabuckthorn Company, are full of vitamins, antioxidants and fibre, making them a vibrant addition to our winter meals.

“Naturally fermented foods and drinks are rich in good bacteria, making them another great way to support our gut health,” says Lucy. “The fermentation created by the bacteria in organic, unfiltered Apple Cider Vinegar, for example, produces acetate – known as a natural antibiotic that can also benefit those with Type 2 Diabetes and or seeking to control their weight.” Alternatively, kombucha – a fermented, loose-leaf tea – makes a wonderful, non-alcoholic alternative to sparkling wine. Seasonal brassicas and root vegetables – with their fibre, vitamins A and C, and antioxidants – are another source

Dr Lucy Williamson works with British food producers to provide nutrition support, enabling them to effectively communicate the health benefits of their produce. She’s also Ambassador and Nutritionist for the Love British Food campaign and Visiting Lecturer at Hertfordshire University. “Winner of the Caroline Walker Trust Freelance Nutritionist of the Year Award 2020”

Lucy Williamson DVM BVM&S MSc

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For more information on healthy eating and to discover where to learn the art of cooking healthily, visit:

lwnutrition.co.uk

Chasing Wellness William Chase has always been passionate about organic and sustainable agriculture. The orchards he and his family have maintained for over 300 years are the result of a deep respect for nature – an ethos that remains at the heart of his new Willy’s Organic ACV. We ask ‘Why Willy’s?’

From the highlands of Scotland to the shores of Cornwall, Britain’s temperate climate and diverse soils enable organic farmers and food producers to grow over 300 types of vegetable and salad crops, as well as tree and berry fruits. These ideal growing conditions, coupled with rising standards in sustainable farming and an increased focus on eating fresh, local produce, has led to a diverse range of home-grown products from some of our country’s most innovative artisans and food entrepreneurs. Few, however, could claim to have grown and harvested their own crops to create not one, but three household-name brands that are known throughout the whole of the British Isles. That’s an accolade that rests with one man alone; William Chase. Learn more ICSAcookeryschools.org 51

Born into a farming family on the borders of Herefordshire and Worcestershire, William has spent his whole life surrounded by nature. “I was never one for academic studies,” says William. “My introduction to business was therefore quite informal, but far reaching. I believe there’s no better way to learn about how a business works than to set up and run one – so that’s what I did.” William began his illustrious career working for local potato farmers. But discouraged by the long hours and minimal gain – and with advice and support from older farmers in the area – he quickly began farming potatoes himself. “I learned to be flexible with the demands of the weather and the whims of the markets. The ups and downs of trading in potatoes meant taking opportunities as they presented themselves and making the most of every situation – good and bad – whilst keeping an open mind.” During that time, William faced a number of difficult challenges, but he credits these challenges with making him stronger and more determined to keep going. Persisting with his passion for potatoes, it wasn’t long before William was struck with the inspiration for a new idea. In 2001, he launched Tyrells – now a household name and one of the most popular premium crisps brands to this day. “Tyrells was my first eureka moment,” says William. “It was born of the realisation that I could make something out of a commodity crop and market it, rather than by being a tributary to others.” From there, William had what he describes as his second eureka moment; an idea to create single estate spirits, again using his own grown potatoes. “I owe so much to the humble potato!” he says. William sold Tyrells in 2008 and took a course in distilling, before gathering a small team to embark upon what 52

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was to become a fascinating and fulfilling journey into the world of spirits and botanicals. This journey led to the launch of the eponymous Chase Distillery and its single estate gins and vodkas – but there was another big eureka moment to come. “On my travels in the US, I’d seen Apple Cider Vinegar being used as a natural remedy to help people enjoy a healthier lifestyle,” says William. “It was around then that I’d started running to improve my own fitness – just short distances at first, and then a little further each day.

“These difficult times have shown us the importance of taking care of ourselves, and that’s why so many people are exploring natural products to support them on their journey to wellness.”

“I began to feel the anti-inflammatory benefits of my daily dose of 25ml of Apple Cider Vinegar; my knees and ankles were feeling much better, and I was also having an Apple Cider Vinegar and honey drink in the morning to help curb my appetite and make it easier to follow a healthy diet.” William also credits the ‘Mother’ enzymes - the strands of protein and beneficial bacteria found in raw, unpasteurised and unfiltered Apple Cider Vinegar (ACV) – with improving his digestion. After experiencing so many improvements in his health since taking ACV, William was driven by a desire to share its many benefits with others – a natural step for someone who’s great, great grandfather was apothecary to King James

– and it wasn’t long before his organic health and wellness brand, Willy’s, was born. “I quickly realised the enormous potential of our own organic orchards,” says William. “Using the live ‘mother’, which is in every atom of our organic apple trees, we harvest, press and ferment our 48 historic varieties of apples, and bottle the resulting vinegar as Raw Live Apple Cider Vinegar.” William has always been passionate about organic and sustainable agriculture. The orchards he and his family have maintained for over 300 years are the result of a deep respect for nature – an ethos that remains at the heart of the Willy’s brand. Today, Willy’s Apple Cider Vinegar has developed a flourishing and loyal customer base of people who aspire to improve their health and fitness holistically, through good food choices and regular exercise. His flagship product is Live Organic Apple Cider Vinegar with the Mother, a powerful bottle of raw, unfiltered and organic ACV which contains all the incredible probiotic proteins of the ‘mother’ to support overall immunity and gut health – also available in a soothing honey flavour. Willy’s ACV Shots are equally popular, offering an easy way to get a daily dose of immune-boosting ACV. These shots are available with different natural ingredients to maximise health benefits, including antioxidant-rich beetroot, medicinal ginger and anti-inflammatory turmeric. Another option is Willy’s ACV Elixir with Adaptogens, which blends live Apple Cider Vinegar with Honey, Turmeric & Black Pepper. The inclusion of piperine from the pepper optimises your uptake of curcumin – the medicinal, antiinflammatory compound in turmeric. Willy’s Organic Fire Cider ACV with Turmeric, Ginger, Garlic & Horseradish is another fiery blend, combining native roots and spices to help ward off ill health. To explore the range and discover more about the health benefits of Willy’s ACV, visit:

willysacv.com or follow @willysacv

“Never has our health been so important,” says William. “These difficult times have shown us the importance of taking care of ourselves, and that’s why so many people are exploring natural products to support them on their journey to wellness.”

10% off Willy’s Organic Wellness Boxes or Willy’s Apple Cider Vinegar, use Code ‘GREATESTBRITISH’ at check out. Subscribe to the GREATEST BRITISH GourmetXperiences.club for exclusive access to Willy’s Wellness innovations.

Learn more ICSAcookeryschools.org 53

Supporting British Producers & Suppliers: Championing Animal Welfare & Responsible Farming By James Day, Director of Operations for ‘ICSA’ and Ambassador of Love British Food & Drink

From January’s floods and the drought of late Spring to the countless challenges posed by COVID, 2020 was also a very turbulent year for the country’s farmers and producers. Much of the produce we’ve grown here in the UK has gone straight to the ‘front lines’; the supermarkets and online retailers up and down the country that are relied upon by millions.

But with the closures and lockdowns of pubs, hotels and restaurants, and event catering, there has been a significantly reduced demand for home-grown produce. Frustratingly for British producers, there are still more challenges on the horizon. In the coming year, it’s likely we’ll see further COVID-related disruptions, a compromised supply chain, an ongoing recession, and of course, the potential for obstacles caused by BREXIT as it unfolds throughout the year. 54

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All of these challenges will make it more important than ever for British producers to adapt. For many suppliers, the ongoing closures of their biggest customer base in hospitality will require many producers to switch to direct consumer sales online, and to embrace concepts like veg boxes and At Home meal kits. But it’s also down to us as consumers to support this important industry.

In fact, never in living memory has there been a more crucial time to seek out and support the local farmers and artisans in your area. Buying and eating home-grown produce isn’t just about supporting our economy, though. Nutrition is increasingly becoming part of the reason why more of us are buying local; foods with fewer food miles that close the gap between farm and fork inevitably retain more of the nutrients that are essential for our health. Foods with low travel miles also retain more flavour and quality. Britain now boasts some of the highest animal welfare standards in the world; more than half the eggs we produce in the UK are free-range, while our beef, lamb and outdoorbred pork is among the best.

Home-produced is always best. For flavour, quality, nutrition, price and national pride. Britain can boast the highest standards of animal welfare in the world.

The new Environmental Land Management (ELM) plan announced by the Government in December 2020 now promises ‘more trees, meadows and wetlands – and fewer sheep and cows’ as controversial EU farm subsidies are phased out. These new plans, hailed as ‘the most fundamental shift in farming policy for 50 years’, will pay farmers to prevent floods, plant woodlands and support wildlife – a stark contrast to the 1970s policies of ripping up hedges, filling in ponds and

extending arable lands. In fact, this initiative has the potential to transform the British countryside. However, this depends on which farmers and land-owners benefit and which do not. We don’t yet know whether reduced farming land and potentially less oversees workers to pick the produce may impact on food prices – or whether a post-BREXIT consumers will indeed seek out more home-grown produce; only time will tell. One thing’s for certain, though; the more we learn to appreciate

our land, and the multitude of ways it can benefit our health and wellbeing, the better for all. So perhaps it’s time for all of us to cultivate a newfound respect for the provenance of our food, and to invest in the cookery skills that will bring these ingredients to life. In short, let’s drink to British producers and producers and #EATBRITISH. Follow @GreatestBritish #EATBRITISH

Learn more ICSAcookeryschools.org 55

“ICSA” Accredited Cookery School Locations 1

Abinger Cookery School Abinger Hammer, Dorking / abingercookeryschool.com

The Bertinet Kitchen Cookery School Bath, Somerset / bertinet.com

The Cookery School at Daylesford Kingham, Gloucestershire / daylesford.com/event-category/the-cookery-school/

Demuths Bath, Somerset / demuths.co.uk

Eckington Manor Pershore, Worcestershire / eckingtonmanor.co.uk

Edinburgh New Town Cookery School (ENTCS) Edinburgh, Scotland / entcs.co.uk

Edinburgh School of Food & Wine Edinburgh, Scotland / esfw.com

The Grand – York York, Yorkshire / thegrandyork.co.uk

The Kitchen at Chewton Glen by James Martin New Milton, Hampshire / chewtonglen.com/the-kitchen/

‘Natural Chef ’s College of Naturopathic Medicine London / naturopathy-uk.com/cnm-natural-chef/

The Novelli School

Hertfordshire / jeanchristophenovelli.com

Padstow Seafood School

Padstow, Cornwall / rickstein.com/cookery-school/ 19

The Raymond Blanc Cookery School

Great Milton, Oxford / belmond.com/lemanoir

School of Artisan Food

Welbeck, Nottinghamshire / schoolofartisanfood.org

The Cooking School Warminster, Wiltshire / thecookingschool.com

Cheshire Cookery School Altrincham, Cheshire / thecheshirecookeryschool.com

Billingsgate Seafood School

Billingsgate Market, London / seafoodtraining.org

Shepherd’s Bush, London / leiths.com

Ashburton Cookery School Ashburton, Devon / ashburtoncookeryschool.co.uk

Leiths School of Food and Wine Academy

Artisan Bakehouse Ashurst, West Sussex / theartisanbakehouse.com

SEASON – The Exclusive Cookery School

Winchester, Hampshire / exclusive.co.uk/cookery-school

Squires Kitchen International School

Farnham, Surrey / squires-school.com

Stedy Chefs Learning Centre

Liverpool / stedychefslearningcentre.co.uk

Swinton Cookery School – The Swinton Estate

Ripon, Yorkshire / swintonestate.com/cookeryschool/

Vaughan’s Academy

Devizes, Wiltshire / vaughanskitchen.co.uk

Vegetarian Society Cookery School

Altrincham, Greater Manchester / vegsoc.org/cookery-school/

The Vegan Chef School

Battersea, London / theveganchefschool.com 28

WhitePepper Chef Academy

Poole, Dorset / white-pepper.co.uk

For a full updated list and interactive map visit: icsacookeryschools.org/national-cookery-school-search/

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6 26 20

In partnership with 10 8

17 19

4 9

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28 18

16 15 5 27 1 2

Learn more ICSAcookeryschools.org 57

ABINGER COOKERY SCHOOL

ARTISAN BAKEHOUSE

Fire up your imagination with courses that are practical, inspiring and fun. Utilising the best produce that Britain has to offer and ingredients sourced from fantastic suppliers in the heart of Surrey.

Set in a rural idyll, this award winning eating experience offers the best of local, seasonal foods, and teaches artisan baking to the highest standard. The traditional wood oven adds to a great experience in a relaxed, friendly, professional setting.

Abinger Hammer, Dorking

Ashurst, West Sussex

ASHBURTON COOKERY SCHOOL & ACADEMY Ashburton, Devon

Established in 1992, the Ashburton Cookery School is one of the largest culinary schools in the South West.

THE BERTINET KITCHEN COOKERY SCHOOL

BILLINGSGATE SEAFOOD SCHOOL

CHESHIRE COOKERY SCHOOL

Billingsgate Market, London

Altrincham, Cheshire

Opened in September 2005 in the centre of beautiful and historic Bath, The Bertinet Kitchen is owned and run by French chef and baker, Richard Bertinet.

The Seafood School at World renowned Billingsgate seafood market is an important piece of British food education.

Born out of a philosophy that good food is at the heart of all that matters in life; Set in comfortable, modern surroundings.

Bath, Somerset

THE COOKING SCHOOL Warminster

OHaving worked with the best chefs in the industry over the past 30 years feeding and catering for rockstars and royalty, the owners have a wealth of knowledge and access to world-class and awardwinning professional chefs.

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THE COOKERY SCHOOL AT DAYLESFORD

DEMUTHS

Set in 2,500 acres of organic farmland in the heart of the Cotswolds, the school uses ingredients from its farm and 20-acre market garden to teach a broad range of courses.

Rachel Demuth started teaching people to cook in response to queries from customers to her awardwinning vegetarian restaurant.

Kingham, Gloucestershire

Bath, Somerset

ECKINGTON MANOR Pershore, Worcestershire

Nestled in the Avon Valley on the border of the picturesque Cotswolds. The cookery school is an essential part of the farm’s diversification.

THE GRAND COOKERY SCHOOL & ACADEMY, YORK Yorkshire

Opened early 2019 this impressive state-of-the-art cookery school specialises in half- and full-day courses focusing on a selection of International cuisines and speciality classes.

EDINBURGH NEW TOWN COOKERY SCHOOL (ENTCS) Edinburgh, Scotland

In the heart of Edinburgh’s city centre in a Georgian townhouse with views across to Fife, ENTCS has won a string of accolades including Best Cookery School 2017 by the Food Awards, Scotland.

THE KITCHEN AT CHEWTON GLEN BY JAMES MARTIN Hampshire

Led by renowned chef James Martin and his team of expert chef tutors. The modern, purpose-built teaching kitchen sets the stage for enjoying and learning about food and cooking.

‘NATURAL CHEFS’ COLLEGE OF NATUROPATHIC MEDICINE. (CNM)

THE NOVELLI SCHOOL

Embodying healthy, delicious, nutrient-dense, sustainable dining. With dedicated, state-of-the-art kitchens, a culinary herb garden and aiming for zero waste, the College of Naturopathic Medicine (est. 1998)

Established in 2005, is based in Jean Christophe’s home kitchen in his 14th Century farmhouse in rural Hertfordshire, with great travel links from London and the nearby Luton airport.

London

Hertfordshire

EDINBURGH SCHOOL OF FOOD & WINE Edinburgh, Scotland

Scotland’s oldest independent and respected cookery school, established in 1986.

LEITHS SCHOOL OF FOOD AND WINE ACADEMY Shepherd’s Bush, London

Located in West London, this vibrant, much loved cookery school offers a world class professional chef ’s Diploma alongside a wide selection of amateur cooking classes.

PADSTOW SEAFOOD SCHOOL Padstow, Cornwall

Rick Stein’s cookery school offers the perfect balance of chef demonstrations and hands-on cooking.

Learn more ICSAcookeryschools.org 59

THE RAYMOND BLANC COOKERY SCHOOL

SCHOOL OF ARTISAN FOOD Welbeck, Nottinghamshire

SEASON – THE EXCLUSIVE COOKERY SCHOOL

This famous school provides hands-on opportunity to develop your culinary skills in a practical and supportive learning environment, as well as being an experience in the most luxurious surroundings.

A world-class, not-for-profit organisation dedicated to teaching skills in artisan food production. Located on the beautiful Welbeck Estate in Sherwood Forest.

SEASON offers modern purpose-built kitchen facilities housed in a renovated 17th-century well house next to their bountiful kitchen garden.

Great Milton, Oxford

Winchester, Hampshire

SQUIRES KITCHEN INTERNATIONAL SCHOOL

STEDY CHEFS LEARNING CENTRE

THE SWINTON ESTATE

Liverpool

Ripon, Yorkshire

The founders have been teaching the art of cake decorating and sugar craft since 1987 and is now the leading independent school of its kind in the UK.

Based in Liverpool, this innovative new educational facility offers an array of courses for all aspects of the hospitality industry.

Set within the grounds of Swinton Park on the edge of the Yorkshire Dalaes. Located in the original Georgian stable wing of the castle, it provides a large teaching kitchen, dining room and shop. Fully sustainable from the estate grounds.

Farnham, Surrey

We are delighted to be supporting Independent Cookery Schools. 60

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ON-LINE COOKERY COURSES

Delivered by the professionals to your home VAUGHAN’S ACADEMY

THE VEGAN CHEF SCHOOL

Led by Peter Vaughan, the team are all well-qualified, experienced chefs and teachers who are passionate about food.

The Vegan Chef School has a radically progressive mission – to move forward veganism, sustainability and compassionate ways of being through communication, learning, research and development.

Battersea, London

Devizes, Wiltshire

VEGETARIAN SOCIETY COOKERY SCHOOL

ICSA members now offer professionally taught on-line lifestyle and education courses, master-classes and interactive cook-alongs.

Established over 30 years ago as the culinary wing of the UK Vegetarian Society. They provide courses for catering professionals and the general public.

Visit our website for more details.ICSAcookeryschools.org

Altrincham, Greater Manchester

WHITEPEPPER CHEF ACADEMY Poole, Dorset

Voted Best Cookery School in the Food and Travel Magazine reader awards 2018. They boast a newly appointed former Michelin-starred Chef Director. Now also offering on-line courses.

Learn more ICSAcookeryschools.org 61

The Gift of Food and Learning Experiences Cooking fresh, moreish, nutritious food can really improve your health and happiness, so it’s no surprise that everyone’s taking cookery lessons these days. Yet with more than 1,000 cookery schools in the UK, how do you find the best class for you? The answer is to make sure you book with an Independent Cookery Schools Association (ICSA) school. You might dream of spending a week on beautiful Dartmoor, perfecting your macarons at the renowned Ashburton Cookery School. Or, perhaps you wish to seek inspiration at Leiths School of

Food & Wine to learn Malaysian or Peruvian cookery set up by Prue Leith in 1975. Squires Kitchen’s International School in Surrey has been teaching the art of cake decorating and sugarcraft since 1987. Vegetarian food is a real art form, so why not get a taste from the experts at the Vegetarian Society Cookery School in Greater Manchester or the plant based Cookery school Demuths,

in beautiful Bath. If charismatic celeb chefs whet your appetite, try The Novelli Academy near Luton or the ‘ultimate gourmet-experiences’ at Raymond Blancs’ Cookery School at two Michelin Star Le Manoir in Oxfordshire, or Chewton Glen in Hampshire, with courses hosted by James Martin. Whichever cookery class you choose, you can be sure that if you book an ICSA school. Every detail, from insurance and equipment to teaching and course content, has been rigorously inspected to make sure you get the best experience — so you can book with confidence and enjoy a great new world of food.

Experiences SPECIALISTS IN COOKERY SKILLS & TRAINING EXPERIENCES O ve r 30 Par ticipating Cookery Schools Speciality courses

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SUBSCRIBE TO A GOURMET-LIFESTYLE, TO YOUR IN-BOX, OR THROUGH YOUR POST BOX! GourmetXperiences.club is an inclusive food and lifestyle club for people who are passionate about exceptional food, seasonal produce and memorable dining experiences. Membership brings you a feast of benefits, including monthly dining inspiration, VIP event invitations, discounts in our shop and with our retail partners, savings on

immersive cookery courses and members-only offers on once-ina-lifetime experiences. Whether you’re looking to enjoy a gourmet lifestyle in the comfort of your home, or you can’t wait to start dining out again, membership will inspire you to explore the very best of what Britain has to offer.

Full details including how you could receive many of the above Gourmet Gifts delivered to your home or workplace in one tasty hamper visit:

greatestbritish.org/cookery-schools/club

NO N W kit is b e I ch ts 10% NCL en C a U eq ter OF DES i uip ng F m e re n t t a il & u sh te op ns il s

FREE ‘Taster’ Membership Trials. Follow the link or QR code Experience more: gourmetxperiences.co.uk 63

“Learning to cook really well needs a good and inspiring teacher. Where better to experience them than in this guide?” PRUE LEITH CBE Co-Founder, Leiths School of Food & Wine

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GOURMET-EXPERIENCES.CO.UK Created by Greatestbritish.org In Partnership with ICSAcookeryschools.org

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GREATEST BRITISH COLLECTION 2021

Articles inside

Chasing Wellness: William Chase

Supporting A Healthy Immune System: Dr Lucy Williamson

Flexitarianism: Chef Day Radley

Vegetarian Eating: Chef Sam Platt

Sourcing Regionally

Sustainability

Leiths Academy The Perfect Cookery School Experience: Andrew Maxwell

Foraging: The Rewards of Nature’s Harvest

Eating Out At Home: Chef Adam Handling, London

Cookery Courses On Line: Camilla Schneideman

Love British Food

Flavours of Yorkshire: Chef Shaun Rankin, Grantley Hall

Heart of England Experiences

Hospitality Action: Bright Future

WELCOME: James Day