Features

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…

Chef Darrin Hosegrove, Ashburton Cookery School

Darrin Hosegrove is Chef Director of the Ashburton Cookery School and Chefs Academy, in Devon. After studying at Exeter College, Darrin began his career at Gidleigh Park Hotel working under the guidance of Michelin-starred chef…

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