Features

ICSA Associate

New Entry Level Category for New Members

COOKERY SCHOOL ‘ASSOCIATE’ This year ICSA has launched a new level of membership for cookery schools who aspire to accreditation, but are perhaps not quiet ready and may need a little more support and guidance…

CTH Academic courses provided by ICSA Cookery Schools

ICSA Partnernship with CTH

The Independent Cookery Schools Association (ICSA) is pleased to announce a formal partnership with The Confederation of Tourism and Hospitality (CTH). ICSA is the only independent, not-for-profit, regulatory body for cookery schools in the UK,…

ICSA PPE Assurance

All ICSA Accredited cookery Schools who display our ‘ICSA Assurance’ Kite Mark have agreed to adhere to the below minimum standards. Support All PPE will be Hospital Grade All member schools have the option to…

ICSA Assessment Process

Accreditation Assessment Process and Procedures By Andrew Maxwell, ICSA Founder Member and Accreditation Inspector ICSA was founded in 2014 by industry leaders, on a platform to support the best of the UK’s independent cookery school…

Plant Based Cooking

Plant based diets are becoming popular as we choose to eat less meat and more vegetables. Food and issues surrounding sustainability are irrefutably linked. Rachel Demuth of Plant Based Cookery School, Demuths, in Bath explains more. From production methods, water use,…

Seasonality

ICSA member schools focus on sourcing not only regionally where possible but also seasonally; ingredients are chosen to reflect the seasons, to ensure relevance. Buying seasonally is also far better value for money, as regional, seasonal ingredients are…

Sustainability

Sustainability is a multi-layered opportunity for meaningful change. It can be personal, local, national, multi-national and global, says Stella West-Harling MBE, president of Independent Cookery Schools Association (ICSA). For ICSA cookery school members, signing up…

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,…

Knife Tips with Robert Welch

When the team at Robert Welch first considered designing a knife range, it was important to them that the knives were the best that they could possibly be. The design process for the knife range started with rigorous…

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