At Wickedfood cooking school we find Fergus Henderson’s approach to cooking whacky, wonderful and deliciously different. He plunges you into his imaginative, energetic kitchen where you keep boiled hams up your sleeves, and squish the tomatoes in your hands, giving your dish a slight blush. Nose to Tail Eating (Pan MacMillan) is a truly British cookbook, in which Henderson tackles the whole beast, with seldom-tried dishes from Pigs’ Trotters stuffed with Potato to Roast Bone Marrow, from Gratin of Tripe to Haggis, Lambs’ Tongues, Turnips and Bacon, and Stuffed Lambs’ Hearts, as well as many other simple traditional and non-carnivore favourites.
“I have sung the praises of how the pig’s snout and belly both have that special lip-sticking quality of fat and flesh merging, but this occurs in no part of the animal as wonderfully as on the tail” Try his Crispy Pigs’ Tails! Henderson’s methods are precise and humorous and his wholehearted enthusiasm in writing about food infuses the reader with delight. His recipes are not about replicating restaurant plates of food, but about plunging into communal cooking and eating at home with friends – as his unusual photographs depict – defenatly dishes to try in a future cooking class.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.