The Kitchen Cookery School at Chewton Glen Awarded ICSA Accreditation, achieving ‘Centre of Excellence’ status for quality teaching and facilities, awarded by leading industry body ‘ICSA’
The Kitchen Cookery School has been awarded a prestigious mark of quality and accreditation from leading regulatory body, the Independent Cookery School Association (ICSA).
The school, located within the Chewton Glen 5 star hotel in Hampshire hosts a wide range of bespoke cookery courses, championing their own produce as well as world food courses to train both novice cooks and aspiring chefs in a broad range of artisan skills and cuisines.
ICSA accredited schools undergo 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 seasonal produce.
Accreditation from a recognised industry body such as ICSA is also vital for aspiring chefs to be able to further their professional careers within the hospitality industry and other related culinary professions. Aspiring domestic chefs can also gain new transferrable skills to improve their culinary knowledge and applications in their home kitchens including knife skills, world food courses and nutritional understandings for both young and old.
James Day, Director of Operations at ICSA, said: “We’re thrilled to have awarded The Kitchen Cookery School with the ICSA Mark of Accreditation. It’s an endorsement of their professional teaching standards and facilities. Ensuring all students a quality learning experience, providing complete assurance that the cookery school is operating to the highest standards of training and with unrivalled facilities.
“During their annual assessment, I was personally impressed by the unique style and approach to teaching delivered by resident Chef Tutor Gerard Molloy (pictured receiving his ICSA accreditation below). His style is energetic and informative, with a good serving of fun and anecdotes to help the students learn and remember key cookery tips and new skills. Drawing on his wide experiences in Ireland where he grew up and at the likes of Le Manoir where he worked for many years, Gerard demonstrates a clear passion for food, flavours, hospitality and fun. Delivering a memorable experience for all.
“Alongside their professional teaching standards, all our ICSA accredited cookery schools practice sustainability, sourcing seasonal and regionally produce where possible, and aim to teach zero waste principles in foods and packaging. Through ICSA, we aim to help shape Britain’s culinary landscape by championing chefs and schools who work to the highest standards, sharing professionally trained transferrable skills to a wider market of food consumers. Consumers seeking a professional cookery experience should aim to seek out an ICSA accredited cookery school, displaying our up to date kite mark as a seal of quality consistent teaching standards.”
The Kitchen Cookery School at Chewton Glen also hosts a series of masterclasses by Celebrity Chef James Martin, who was also on hand during the ICSA Assessors visit to demonstrate his own style and answer questions.
