“Learn cooking from the master”
13 Day Basic To Brilliant Cooking Course in Wandsworth, London
The Avenue Cookery School, Wandsworth, Greater London, England, UK
Cooking Course in the UK
This Basic to Brilliant Cooking Course does exactly what it says on the tin, taking you from the very basics in the first week to bloomin’ brilliant in the second week. You will leave with a new level of kitchen confidence you didn’t think possible in just two weeks!
Highlights
- Intensive, hands-on cooking program
- Wine tasting and origins of alcohol talk
- Quick cooking tips and dietary requirement knowledge
- An Avenue apron, cookbook, and cooking certificate
- Use of all facilities, equipment, and ingredients
- Daily breakfast, 10 lunches, and 10 dinners
- 12 nights' accommodation
10 days with instruction
Group size: Maximum of 20 participants
Accommodation
You will spend your nights staying in an amazing family-run bed and breakfast. The rooms are shared and will be separated for both males and females (this can be more than one other person). Private rooms are available at additional cost.
Program
This two-week Basic to Brilliant Cooking Course will transform your approach to cooking. Week one will provide the building blocks for week two’s more advanced and imaginative dishes.
The layout of each day will be the same, a morning demonstration and explanation of the day’s recipes is followed by a break (for elevenses) where you will eat the morning delights of ‘The Duty Team’. Each morning bread, cake, and lemonade are made by the day's chosen Duty Team so that by 11 o’clock there is always something to restore the energy levels – don’t we treat you!
After the break, the students start cooking in pairs and begin to work on what they have learned during the demonstration.
Having cooked up a storm for lunch you will get to sit down for lunch and get ready for an afternoon demonstration and more hands-on cooking in the afternoon. You will be given an easy-to-follow Avenue recipe book, but you will only need it as an invaluable reference source and inspiration as the course will be teaching you to truly understand each step, so you can cook without instruction, long after the course has finished.
In week one of this course, The Avenue Cookery School assumes that all the students have done little, to no previous cooking or are wanting to get rid of bad home habits by starting from the beginning. The most basic techniques are carefully worked through and when necessary, covered several times in order to hone these skills. As well as explaining basic recipes, the students are also taught knife skills, food management, kitchen hygiene, menu planning, and much more.
By the end of the first week, a wide range of useful basic recipes will have been cooked and each student will have been given every opportunity to grow in kitchen confidence, knowing that they can tackle each and every dish that has been covered – without a recipe!
During the second week of this basically brilliant cooking course, you will be taught more advanced techniques, international cuisines, and delicious dinner party food with the same structure as the first week. Alongside more advanced meat and fish preparation, the course will also teach you how to cater to those with dietary requirements.
The teaching is very flexible so if there are any gaps in knowledge they can easily be filled. The Avenue Cookery School doesn’t believe that there is such a thing as a stupid question, so if you are unsure, just ask – that’s why they are here!
This Basic to Brilliant Cooking Course is perfect for those who are enthusiastic to cook but want to be introduced to cooking with a leg up from the trained chefs so their time in the kitchen is easier, organized, and therefore more fun! You will leave with an interesting selection of delicious recipes, techniques, and dinner party ideas as well as some good home grub.
If you have a nanny who is keen to learn to cook with ease and confidence – this is the course for them!
Offers
- A fun, sociable, flexible, and informative 10-day course
- Intensive daily cooking program
- All equipment and food provided
- Interesting demonstrations
- Fun, warm, and professional teaching
- Useful tips and tricks of the trade
- Tips on organization and prepping your dishes ahead of time
- Hands-on cooking
- Mind-blowingly delicious recipes
- Delicious lunches
- Well-structured course
- Tips for hosting, cooking, and cleaning
- Wine tasting and origins of alcohol talk
- Ingredients, aprons, and equipment provided
- The Avenue Cookbook
- The Avenue apron
- Basic to Brilliant Course Avenue certificate
Skills acquired
- Advanced knife skills
- Variations of baking
- Boning meat and handling fish
- Preparing and cooking a variety of vegetables
- Learning to cook international foods and different techniques
- Canapé making
- Rectifying dishes
- Catering for dietary requirements
- Variety of intermediate cooking skills and techniques
- Food presentation
- Knowledge of new intermediate recipes
- Avoiding waste and cooking with leftovers
- Time management
- Having fun while cooking!
- Anything extra that anyone wants to know, the list grows!
Course timings
- Monday – Thursday 9am – 5pm (lunch included)
- Friday 9am – 4pm (breakfast and lunch included)
The course beginning on 19th January will run on the below dates and times:
- Friday 19th January 9am – 5pm (lunch included)
- Friday 26th January 9am – 5pm (lunch included)
- Friday 2nd February 9am – 5pm (lunch included)
- Friday 9th February 9am – 5pm (lunch included)
- Friday 1st March 9am – 4pm (breakfast and lunch included)
- Friday 26th April 9am – 5pm (lunch included)
- Friday 3rd May 9am – 5pm (lunch included)
- Friday 10th May 9am – 5pm (lunch included)
- Friday 17th May 9am – 5pm (lunch included)
- Friday 24th May 9am – 4pm (breakfast and lunch included)
Location
Food
You will get daily breakfast, 10 lunches, and 10 dinners (every weekday). Also, you will have a wine tasting and origins of alcohol talk. The Avenue Cookery School suggests that you should eat before arriving if you want to stay the Sunday night.
Vegetarian, lactose-free, and gluten-free dietary requirements can be catered for on request, but time restraints mean meal alternatives will not be covered in the demonstrations.
Sample menu week 1
Monday
Morning demonstration
- Health and safety
- Victoria Sponge
- Laying a table and serving etiquette i.e. serving and clearing plates and pouring wine
- Organization
- Making tea and coffee
- Diana’s Bread
- Lemonade
- Knife skills including sharpening knives (onion, garlic)
- White Sauce and Beurre Manie
- Cooking Broccoli
- Chocolate Roulade and dealing with chocolate
Lunch made by students 1:45 / 2 p.m.
- Lasagne
- Broccoli
- Chocolate Roulade
- Chocolate Sauce (demonstrated)
Afternoon cooking 2:45 / 3 p.m.
- Rendang Curry/Casserole
Afternoon demonstration
- Rendang Curry
- Cooking rice
- Cooking peas
- Different ways of using leftover mince
- Herbs / aromatic veg
- Poaching chicken
- Making Stock
- Time planning
Residential supper:
- Chilli con Carne
- Rice and peas
- Fruit
Tuesday
Morning demonstration
- Apple Crumble
- Custard
- Leeks and Carrots - julienne and how to cook
- Chicken Pie
- Puff Pastry - different ideas for leftovers
- Shortcrust Pastry - baking blind
Lunch made by students 1:45 / 2 p.m.
- Chicken Pie
- Leeks and Carrots
- Apple Crumble/Charlotte
- Custard
- Pastry Case for afternoon
Afternoon demonstration
- Savoury Custard
- Cauliflower cheese
- Couscous
- Chicken Chorizo
- Ice Cream - Honeycomb
Afternoon cooking 2:45 / 3 p.m.
- Cauliflower Cheese
- Quiche Lorraine
Residential supper:
- Chicken Chorizo
- Couscous
- Chocolate Roulade
Wednesday
Morning demonstration
- Potatoes - Roast, Mash for Fish Pie, Rosti, Fondant, Rustic, Hasselbacks, Stacks, Dauphinoise, Baked, Minted
- Boiled New Potatoes, Baked Potato Souffle, Crushed and Roasted
- Bread Sauce
- Cabbage - shredded
- Lamb - carving
- Chicken - carving / jointing
- Gravy
- Lemon Meringue Pie
- Treacle Tart
- Ginger and Pecan Tart
- Apricot & Almond Tart
Lunch made by students
- All of the above
Afternoon demonstration with help from students
- Tomatoes - blanching/concasse
- Beans - blanching
- Peppers - skinning
- Melba Toast
- Garlic Bread
- Bruschetta
- Salmon Mousse
- Fish Pie
- Twice Baked Soufflé
- Melba Toast
Afternoon cooking 2:45 / 3 p.m.
- Humous
- Smoked Mackerel Pâté / Chicken Liver Pâté
- Smoked Salmon Mousse
- Tomato Bruschetta
- Garlic Bread
Residential supper:
- Quiche Lorraine
- Salad
- Fruit
Thursday
Morning demonstration
- Profiteroles / Éclairs
- Chocolate Icing
- Mango Soba Noodle Salad
- Fruit preparation – for fruit salad
Lunch made by students 1:45 / 2 p.m.
- Leek & Bacon Risotto with Rocket
- Garlic Bread
- Fruit Salad
- Honeycomb Ice Cream
- Profiteroles
Afternoon cooking and duties
- Oven cleaning
- Deep cleaning the kitchen
- 3 p.m. - Wine tasting
- 4:30 p.m. - Team photo
Residential supper:
- Mango Soba Noodle Sald
- Fruit
Friday
Morning demonstration
- Breakfast in a pan
- Egg (fried, poached, scrambled, omelettes, boiled)
- Fried Bread
- Sausages
- Bacon
- Tomatoes
- Mushrooms
- French Toast
Breakfast made by students 11 a.m.
- Choice of eggs
Afternoon demonstration:
- Bread Crumbing
- Arancini Balls
- Tarte Tatin
Lunch made by students 2:30 / 3 p.m.
- Katsu Curry Sauce
- Chicken Goujons
- Thai Sticky Rice
- Soup
- Tarte Tatin
Afternoon:
- Clear up and clean kitchen
- Test
- Round-up of the course
- Certificates awarded
- Finish around 4 / 4:30 p.m.
Sample menu week 2
Monday
Morning demonstration:
- Focaccia
- Soda Bread
- Mint and Cucumber Cordial
- Frying off and cooking Duck Breast
- Marinades
- Stir Fry
- Mushrooms - Dried/Shitake
- Chilli - slicing and chopping
- Ginger - peeling and chopping
- Cooking and prepping Pak Choy
- Peeling a tomato
Lunch made by students 1:45 / 2 p.m.
- Roasted Tomato Soup
- Pesto
- Crispy Bacon
- Spiced Duck Breast
- Stir Fry
- Lemon Possets with Rosemary Biscuits
Afternoon cooking 2:45 / 3 p.m.
- Coq au Vin / Veg Casserole
- Chocolate Pecan Tart
- Pomegranate White Chocolate Cheesecake
- Vegan Chocolate Tart with an Oreo Base
Afternoon demonstration helped by a student
- Gin Sorbet
- Raspberry and White Chocolate Parfait
Chalet / yacht hosting skills 5 - 6 p.m.
- Menu planning, costing, shopping lists, cleaning products, etc.
- Students homework to prep 6 menus inc vegetarian and cake options with one menu plan
Residential supper:
- Veggie Casserole / Coq
- Au Vin
- Cheesecake / Chocolate
- Pecan Tart
- Fruit
Tuesday
Students cook
- Egg of choice
Morning demonstration
- Muesli
- Béarnaise and Beurre Blanc
- Frying Meat - Steak, Lamb Chop, Fillet of Pork, Chicken
- Breast, En Croute, Rack of Lamb with Herb Crust
- Chicken Ballotine
Lunch made by students 1:45 / 2 p.m.
- Stuffed Peppers
- Celeriac/Potato Mash
- Ballotine of Chicken/Beurre Blanc
- Tenderstem Broccoli
- Tarte Tartin - Banana/Apple/Rhubarb etc
Afternoon demonstration
- Using gelatine
- Preparing a Ramekin for the Soufflé
Afternoon cooking
- Panna Cotta
- Jelly
Residential supper
- Carbonara
- Rocket
- Fruit
Wednesday
Students cook
- Egg of choice
- Kedgeree
Morning demonstration
- Slicing Fennel
- Skewering Chicken Satay
Lunch made by students 1:45 / 2 p.m.
- Prawn and Fennel Salad
- Thai Chicken Curry with Bok Choi
- Thai Baked Chicken
- Stir Fried Rice
- Spinach Pilau
- Lemon Saffron Rice
- Lemon Soufflé
- Jelly
Afternoon demonstration
- Poaching Fruit - Pears in Red Wine / Peaches
- Making & Cooking Pasta - Carbonara / Mediterranean
Afternoon cooking
- Macaroni Cheese
- Tagine/Vegan Chickpea Tagine
- Chocolate Mousse
- Crème Brûlée
- Soups - Moroccan/Pea/Butternut Squash
- Biscuits
Residential supper
- Macaroni Cheese
- Salad
Thursday
Students cook
- Egg of choice
- Bircher/Porridge
Morning demonstration helped by a student
- Salt Baked Fish
- Moules Marinière
- Scallops with a Pea Purée
- Tuna with a Mango and Chilli Salsa
- Fried Squid and Sweet Chilli Sauce
- Filleting a Fish
- Pineapple in Lime & Chilli Syrup
- Gin Sorbet
Lunch made by students 2 / 2:30 p.m.
- Pasta - Carbonara and Mediterranean
- Fish Dish cooked with a selection of the week's vegetables
- Pineapple with Lime & Chilli Syrup
- Gin Sorbet
- Team photo after lunch
Afternoon:
- Clean ovens and kitchen
- Canapes: making in advance / costings / freezing / sweet and savoury
- Students make a Canape
- Sushi
Chalet/Yacht Hosts:
- Go through menu's
- Customer service
Residential supper:
- Tagine, Fruit
Friday
Students cook
- Eggs Benedict
Morning demonstration
- Prepping and cooking Butternut Squash
- Deseeding Cucumber
- Couscous / Quinoa
Lunch made by students 1:45 / 2 p.m.
- Pitta Bread / Naan Bread
- Humous
- Tzatziki
- Spiced Aubergine
- Salads
- Lentil Salad
- Roasted Butternut Squash Salad
- Tagine / Vegan Chickpea Tagine
- Panna Cotta
- Poached Pears / Peaches
Afternoon
- Clear up and clean kitchen
- Test
- Round-up of the course
- Certificates awarded
- Finish around 4 / 4:30 p.m.
The following meals are included:
- Breakfast
The following dietary requirement(s) are served and/or catered for:
- Vegetarian
- Gluten Free
- Regular (typically includes meat and fish)
- Lactose Free
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation
What's included
- Intensive, hands-on cooking program
- Organizational and quick cooking tips
- Wine tasting and origins of alcohol talk
- Dietary requirement knowledge
- The Avenue Basic to Brilliant cooking certificate
- An Avenue apron and cookbook
- Use of all facilities, equipment, and ingredients
- Daily breakfast, 10 lunches, and 10 dinners
- 12 nights' accommodation
What's not included
- Airfare
- Airport transfers
How to get there
Recommended Airports
LTN
Luton Airport
47 km
Transfer not provided
LGW
Gatwick Airport
34 km
Transfer not provided
LCY
London City Airport
18 km
Transfer not provided
LHR
Heathrow Airport
18 km
Transfer not provided
STN
London Stansted Airport
55 km
Transfer not provided
Arrival by airplane
You may book your flights to arrive at any London airport. Depending on which airport you arrive at, it will cost about 15 GBP one way or 25 GBP return trip using train transfers and then approximately 5 GBP for the tube fee.
Arrival by car
There is road parking but this tends to get taken up quickly, in which case there is paid parking at Riverside West Car Park on Smugglers Way; a four-minute walk to the school. You are able to park for free on evenings and weekends next or near to the school but this can depend on spaces.
Please make sure you read the signs so you don’t get landed with a ticket. For those renting the kitchen and needing to unload, there is a spot available outside, which can be used for free for half an hour.
Arrival by train
Wandsworth Town is the closest train station, just a 20-minute train journey from Waterloo. The Avenue Cookery School is a short 10-minute walk from Wandsworth town. East Putney is the closest tube (17 minute walk or five minute taxi ride).
Walking direction from Wandsworth Town train station
- You turn left out of the station and walk under the railway bridge
- Keep walking straight over the traffic lights and all the way along Smugglers Way with Holiday Inn and B&Q on your left (about a five-minute walk)
- You will eventually reach a pedestrianized area and walk over a little bridge where you will reach a new housing complex
- Keep walking straight and The Avenue Cookery School is on the right when you reach the T-junction, directly opposite the Sainsbury’s
Arrival by boat
From the city, you can get the river boat to Wandsworth Riverside Quarter Pier which is just a two minutes' walk to the kitchen.
Arrival by bus
Nearby bus links: 44, 28, 295, 28, C3, 37, 337, 39, 220, and 270.
Cancellation Policy
- A reservation requires a deposit of 12.1% of the total price.
- The deposit is non-refundable, if the booking is cancelled.
- The rest of the payment should be paid on arrival.
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