Features

Gourmet Britain Consumer Survey Results

GOURMET BRITAIN | POST-PANDEMIC DINING AND LEISURE TRENDS 2021 A recent industry annual Gourmet Britain Food & Lifestyle Survey, which asked over 1000 consumer members of a dining club and the wider public to share…

British Food Fortnight

British Food Fortnight British Food Fortnight was launched on 18th September and will run until 3rd October. It’s a chance to celebrate everything that’s wonderful about British-grown produce, from fruit and veg to artisan cheese, wine and everything in…

ICSA Expands In Scotland

New ICSA Member In Scotland: Station House Cookery School Scotland's 'Station House Cookery School' Awarded Kite-mark of Quality by  ‘ICSA’ The Station House Cookery School has been awarded a prestigious kite-mark of quality and accreditation…

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,…

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