Cooking classes in England
 

we went to Paris last summer and we are considering going to England or Paris this summer. we haven't made up our minds yet. Does anyone know of cooking classes offered in England? There was some one day classes offered in Paris. Thanks.

What a great sense of humor you have! Cooking classes in Britain!!! Talk about an oxymoron. If there ever was a country that could use such instruction, I would set up a scholarship program. Boiled Brussels sprouts, Marmite, Mutton in 100 forms, and various other indestible lumps, served under a gooey gravy. Cold toast, cold fried eggs, great orange marmalade, great tea. Scones with Cornish clotted cream, raspberry jam, trifle. The mysteries of Yorkshire pudding. Bacon, limp and greasy and cold. Marvelous loaves of bread. There's good and there's bad.

I'm trying really hard to ignore that last posting. You chaps can be really hurtful, really you can! <BR> <BR>Actually there are a few holiday cooking places in the Uk. The best known one is in Ireland; but there is one in Devon (I think- could be Dorset- certainly West Country) and quite a few of the cookery schools in London do single day courses. <BR> <BR>I have some details at home which I'll post this evening <BR> <BR>Just going off to boil some bacon, now. <BR> <BR>

There are alot of things to love about the U.K. but I have never heard any ravings about the food there. Sorry, it's just not what they are known for!!! <BR>I'm sure there are good restaurants there however.

Someone beat me to it! Drat! <BR>There are excellent restaurants in London and I'd look there for affiliated cooking schools. BUT if I had a choice of attending a cooking school in England or France well...sorry. France it would be. <BR> <BR>In any country there is bad food and I'm sure "badness" is relative to your preferences-of-origin. What England does to vegetables on average is a "crime"! I'm "used" to greasy spoon output, and although I avoid it as best I can, there are times when McDonald's fries with plenty of "red lead" and a chocolate shake are the cat's meeeow :)

Give me healthy vegetables any day than disgusting cardboard flavoured fatty fried McDonalds. I think your comment ties in very well to the comments below about why airline seats don't seem to be big enough. <BR>

So maybe I can be the first ever to rave about English food? I've been back from my vacation for about three weeks now and am really going through fish-n-chips withdrawal (I know it's unhealthy, but i love 'em, especially with lots of salt and vinegar). I've also had some really enjoyable pub meals (and a few not so good) over the past in Britain several years. Of course, I grew up in southern Indiana where fresh 'possum and okra are considered delicacies! <BR> <BR>Sorry, Carol, I know this doesn't answer your question, but this seemed like a fun way to avoid work for a few more minutes. I hope you have success in finding a cooking class.

Jo - as I said to each her or his own. My McDonald's "abberation" is very infrequent, but sometimes that combination of salt, sweet and tangy does the trick. <BR> <BR>But let me put it this way. I have never met [outside gourmet $$$ restaurants] an English vegetable that hasn't been boiled past a) recognition and b) nutritional value. <BR>

Not really meaning to carry on an argument here, but I feel I must defend what I hold dear. One of my favourite things is a Sunday roast in my local London pub. Yes - there are some pretty bad pubs meals around, but when you get to know where to go, then the food is unbeatable. The vegetables are still very recognisable, tasty and even recommendable... and in fact come steamed on request. All for the grand price of £3.95. Maybe its just a case of knowing where you're going (i.e. not the tourist areas) and knowing what you're ordering (realising that mushy peas resembles nothing at all like peas!) I guess I am a person that feels that someone has no right to criticise any aspect of any country until they have lived there for a good amount of time. <BR>

What counts as a "good amount of time"? I lived in England for a year and, while I did occasionally find a non-gray vegetable, believe that to be the exception rather than the rule. I don' think anyone is arguing that all food in France is good or all in England bad. But the law of averages would, it seems to me, send a would-be student to France. I think the English do much better with things that come out of an oven than things that come off the stove. <BR>As a side note, I find it odd to see a battle over the cuisines of Britain and the US. We both have plenty to be ashamed about, and more than a few bright spots. While Sheila's boiling that bacon, I'll go deep-fry something.

Isn't the head of La Varenne in France a British woman, Ann Whalen (I think that's her name)? There's also a Cordon Bleu Cooking School in London (can't remember where). <BR>I personally like British food, having grown up in New England from good Yankee stock...nothing like a New England boiled dinner to warm the cockles of your heart....

Willan.

Do a web search for "Shaws Guide to Nonvocational Cooking Classes". Lists loads of classes all over the world, UK likely included. If you can't find it, e-mail me directly and I will hyperlink the site to you. <BR>Ellen

carol <BR> <BR>I bet you're glad you started this. <BR> <BR>OK. From a cooking mag published here:- <BR>Heathcotes School Manchester [email protected] <BR> <BR>The Manor, Widmerpool 01949 81371 <BR> <BR>Sonia Stevenson <BR> <BR>http://drum.gduncan.com <BR> <BR>Cookery at the Grange, Frome, Somerset <BR>01373 836579 <BR> <BR>What's Cooking, New Forest -01425 611688 <BR> <BR>Hope you get something

Whoops--most of my message disappeared, leaving only a snotty little correction. Sorry, Elvira--the key point is that you're absolutely right. <BR>(Hey, weren't you working on some sort of proof that a traveller's weight gain is due to shifts in gravity and isn't her fault? I could use that--very tired of the treadmill)

Martha, didn't take it as offense, just figured the boss walked in (ok, that's MY guilt/fear coming through). And, yes, it is my theory that gravity is stronger at low altitudes and makes you 'weigh' more. Consequently, I think the Tibetan monks would make a fortune with a weight-loss spa...before you eat a leaf or run around the track, bingo... you drop 25 pounds.

I remember being so pleasantly surprised at our first meal in the UK several years ago. It was in a little neighborhood pub in Windsor, and the daily specials written on the blackboard looked so inviting that we ordered them all! (There were 3 of us, and about 3 choices for each course, if I remember correctly). We thoroughly enjoyed each dish, and have had many more good and filling meals throughout the country. Another pleasant surprise has been the variety of vegetarian offerings in the pubs - some very interesting combinations that I've never seen elsewhere. <BR>Sorry, no advice on cooking schools though! <BR>

I may go to Mexico this summer.Can anyone recommend a Time-Management seminar.

I'm going to Tibet...can anyone reccommend a disco that serves great armadillo?

I've been going to England since my first trip abroad in 1957 and have found the food there VASTLY IMPROVED in the interim. My sister (whose US company sent her there 30 yeas ago) attributes it to the influence of the Common Market. In any event, she went to a gourmet cooking class several years back and the results were fantastically delicious. (Still are.) I edited a New Orleans cook book (written by a native) at one point and always thought of myself as a great cook--but she now puts me in the shade. I don't think Al is hanging out in the right places. Joan

I've never understood the cold toast thing. Maybe I didn't know where to eat either but I never once had warm toast in England. It always arrived to the table on a rack, stone cold. Is it the same in other European countries? (And why don't Greeks have toasters?) I agree with Al about the great marmalade. It was the best ever... and I don't even like marmalade. <BR>

After having visited more than 30 countries in my lifetime, I have to say that it was on England where I had the most tasteless, disgusting, inedible meals I'd ever had. My humble opinion.

My husband and I went to Paris last year for hte first time, we are considering goint to england this year and I would love to attend a Cordon Bleu Cooking class, i didn't get to go to the one in Paris. Could anybody give me information on this cooking class. Thanks.

Le Cordon Bleu <BR>Ecole de Cuisine et de Pâtisserie <BR>114 Marylebone Lane <BR>London W1M 6HH England <BR>Telephone: 071 935 3503 <BR>Fax: 071 0935 7621 <BR> <BR>A couple of years ago, I received a list of classes: week, month, day....if you write or call them, they'll send you an updated schedule.

Have the people posting about poor English food actually been there recently? I wonder-- some of the usual cliche remarks from the 60's and 70's about the culinary experience are stated in this thread. London is now universally known as being very cutting edge in the culinary world. Maybe the complainers should leave the Hard Rock Cafe and dine in a good restaurant for a change.

yes Debbie,<BR><BR>the world has changed so fast: the English are well known now for their cuisine, the Greec are known for their good organisation, the Germans for driving slow, the Spanish for beeing in time, the French for speaking english ...

Ballymaloe in County Cork is the best-known cookery school in Ireland and gets many foreign students.It has a website at www.cookingisfun.ie.

Sorry, couldn't resist getting in on this thread. Why oh why do people still insist on slating British food? You must just be eating in the wrong places. The last time I had an overcooked vegetable anywhere in Europe was in a French student cafeteria in 1991 and I like my veggies crunchy so it's not just different standards.<BR><BR>To get my own back just a little, I find that by about day 3 of any trip to the US, my body is craving fresh fruit and vegetables because of the lack of sufficient green stuff on the menu. But then, maybe I'm just eating in the wrong places?<BR><BR>Anyways, to try to be helpful, try the following:<BR><BR>http://www.aldeburghcookeryschool.com<BR><BR>http://www.vegsoc.org/cordonvert (for veggie cooking)<BR><BR>[email protected] (sorry, don't have a web address, but this is the e-mail) a very popular TV chef with his own restaurant in Padstow in Cornwall runs seafood cookery courses<BR><BR>www.italiansecrets.co.uk based in Beaconsfield in Buckinghamshire<BR><BR><BR>

&gt;Spanish for beeing in time.<BR><BR>From the nation that gave the world green bean casserole, tuna and mushroom soup casserole, biscuits and gravy (that's scones in some sort of white greasy stuff), coca-cola (it's great for cleaning the loo), the jello cake (yes, really a cake made with a cakemix and a packet of jelly), the famous salad in lemon (sweet) jelly, the stuffed crust pizza and the big Mac let's hear criticism of any other nation's food!

Children, children, play nicely now, the elves are listening and you'll get cinders in your stockings.<BR><BR>A quote from Helen's British cooking page worth a visit at<BR>http://www.hwatson.force9.co.uk/<BR><BR>"British cookery is sometimes regarded as a source of fun but actually it ranks with the best cuisines in the world. Some of the best modern chefs are, in fact, British and British cooking has inspired many culinary traditions around the world especially North American and Australian.<BR>British cooking, however, is not just traditional 'Roast Beef and Yorkshire Pudding'. It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. I hope my pages reflect the rich tradition of British cooking in its broadest sense"

Telling remarks (paraphrased) from those who took defended British food:<BR><BR>"The marmalade is good." (The marmalade?)<BR>"One of the top chefs in France is British" (Wonder why she moved to France?).<BR>"I liked it, but of course I'm used to lousy food." (Try continually banging your head against a wall, so that you'll feel good when you stop.) <BR>"There's a UK Web site that says British cooking is good." (There's probably an Al-Qaeda Web site that says the Taliban is good, too.)<BR>"You're probably eating in the wrong place." (More like the wrong country.)<BR><BR>And from the Land of Pizza Hut, McDonald's and Jell-o, ask yourself this: In the US, a country with incredible diversity, almost any good ethic restaurant is a hit, except for what? (Hint: Begins with a 'B' and ends with an 'h.')

This is an interesting thread. I am compelled to say that, with three trips to England under our belts, my husband and I have had marvelous food, and usually in pubs in small villages. The seafood has been great -- good quality and interestingly prepared --- and some of our fondest memories involve sandwiches on delicious bagettes (especially ham and cheese) from a take-away. Oh, we have had some so-so meals. But those are seldom and happened when we were too tired or looking for something cheap. When asked, we always do our best to dispel the myth about English food being bad. I am an excellent and adventurous cook. I know good food, and I have had plenty of it in England!<BR><BR>By the way, there is a relatively new hotel and pub in Stow-on-the-Wold called The Royalist at Stow. (The pub is The Eagle and Child and we had a wonderful meal last June.) The owners used to own a restaurant in London. They have a fabulous menu and on their website I have seen reference to cooking classes with the chef. They look very appealing and I hope I can take advantage of this on my next trip.

All right, this is getting downright ridiculous. One of her most memorable British meals was a ham and cheese sandwich?<BR><BR>

Perhaps if gourmand were a gourmet, he might be able to appreciated food.

The folks who insist on repeating the 40 year old cannard about bad British food have either --1) never been there, 2) only eaten at cheap roadside "cafs", or 3) been on tours with equally unadventurous travelers.<BR><BR>Last year, Bon Apetite magazine devoted an entire issue to innovative chefs in the UK, declaring England and especially London the culinary center of Europe. Yes you can get a bad meal there -- but not as bad as at any Denny's in the US. There are more michelin stars in London than in NYC, for crying out loud.

Actually, I think there's a special issue of Bon Appetite currently on the stands that features cuisine in London's east end.

This is the "golden age" of food and England is certainly participating in this. Go to Delia Smith's online website if you think the British can't cook. I tried the figgy pudding recipe we posted here. IT WAS GREAT!!! I also have found world class restaurants in London. Apart from continental imports you also have places like Rules that do wonderful things with meat. I also found an number of mouth watering puddings and other dishes. READ\EAT BEFORE YOU SPEAK IN THIS scenario.

Tom I would not go as far as to compare London with NYC. Michelin stars are not the be all of food. I live in NYC and travel to London every couple of years it just is not the case. I have just been to some leading restaurant there some still following 80's style french with heavy sauces and fusion foods being absent from the menu. Just my opinion but you can't compare with NYC. This does not mean food in Britain sucks I just did not see cutting edge cuisine on my sampeling of restaurants. I was there two years ago and things were just starting to change. I also do not think London quite rivals Paris or the entire country of Italy. JMHO. Still wonderful food to be had!!!

OK,my two cents. The best and I mean the best spaghetti was in Chester and the best ever cannelloni was in Durham. I work in San Francisco and have eaten my share of good pasta but not even close as to what I posted.

To Gourmand: Honey, I am not about to let your attitude spoil the wonderful memories I have of my trips to England. Obviously, you have not tasted English cheese, or else you would know how delicious and fresh it is, compared to what we get from England in the US. The stilton is particularly memorable. And the ham, if you like pork, is pretty darn good too. But I am willing to admit that the ambiance of the suroundings certainly could have colored my judgement somewhat, along with the company I had at the time. Sitting on a busy street in the shadow on Canterbury Cathedral with my husband (on our 20th anniversary trip) on a beautiful sunny day watching all the activity of shoppers and tourists and eating a freshly made sandwich on a crusty baguette was very satisfying to both of us. It sure beat a sandwich from Subway. I'm sorry you don't see the appeal, but I am thankful I had the experience.