Rick Stein’s Cookery School has achieved highest award of quality and accreditation from leading regulatory body, the Independent Cookery School Association (ICSA).
The school, located in Padstow, overlooking the Camel Estuary hosts a wide range of bespoke cookery courses, championing the region’s seafood and renowned seasonal produce.
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 Rick Stein’s Cookery School with the ICSA Mark of Accreditation. It’s an endorsement of their consistent 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 Head Chef Tutor, Nick Evans, supported by his loyal team. His style is relaxed, informative, and his depth of knowledge and respect for seafood is unrivalled in my experience. Drawing on his years of hands-on experience within The Rick Stein Group for over 20 years, Nick demonstrates clear knowledge and passion for food, flavours, and sustainability. Delivering a memorable learning experience for students of all levels.
“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.”
On receiving his award, Nick {pictured with chef tutor Aaron} commented “We are delighted to be recognised by ICSA for our teaching standards and facilities. We were one of the early members of ICSA, and to achieve this award for the second year running, is a real honour. Their on-going support and attention has been welcomed in such a challenging year for our industry. Being accredited by ICSA as a ‘Centre of Excellence for Seafood’ underpins our hard work and dedication to quality teaching of cookery courses and sharing our passions for sustainable, seasonal local produce, and nutrition.”
