A typical November week of cooking school: Monday Lunch Bread making & chicken stock making. Starter: Egg florentine Main: Salmon...

Cooking at Kerrouet is a serious undertaking but that does not mean it has to be dull! We always strive to have a fun time and students...

Great to have a busy kitchen again! Making macrons for dessert!

The sheer joy of the Parmesan soufflé

We are delighted to say we are fully open again. The following safety procedures are currently in operation: All students attending the...

This is a citrus cake and you can replace the lemon with two oranges if you prefer. It was inspired by one of our students from Melbourne...

It's that time of year when we all get to visit our local Christmas market. These vary in size depending upon where you go but in all...

This orange liqueur is so easy to make and is so rare and powerful that it is well worth the two years you will need to wait before it’s...

One of our most popular vegetarian dishes last year was the Quinoa Burger, It is so dam tasty you don't have to even be vegetarian to...