COOKING SCHOOLS - learn to cook . . . train to be a chef
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COOKING SCHOOLS UNITED KINGDOM
United Kingdom . . . beyond roast beef and Yorkshire pudding

Baked beans, bangers and mash, black pudding, Yorkshire pudding, fish and chips, steak and kidney pie, bread and butter, suet pudding, jam roly poly . . . the list is almost endless. Great British foods and don't forget regional delicacies like Welsh faggots or Scottish haggis.

British food at its most sublime! That's the way it used to be . . . with tinned fruit and artificial cream on a Sunday, and don't forget you had to eat bread and butter with it or you might be ill from all that fruit.

Since those heady days British food, or perhaps to put it more correctly the British way of eating has changed beyond all recognition. We now boast many of the world's great chefs and many fine restaurants. Living in the UK is no longer a culinary desert, with more and more people learning to enjoy the delights of good food. And now with our supermarkets stocking the more exotic and exciting ingredients, at one time only found in the realm of the chef, many of us are turning back to improving our own cooking skills. The upshot of all this is the mushrooming of cooking schools all around the UK, teaching from the beginner to the experienced amateur that wants to cook like the professional chef.

Leiths School of Food and Wine
Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations.
West Thames College London
Our professional cookery and Catering courses at the Feltham Skills Centre give you the opportunity to train in professional industry-standard kitchens, preparing meals for . . .
Blackpool and The Fylde College
This School has a long tradition of providing high quality training leading to successful, rewarding careers. Much of that is down to our enthusiastic and highly experienced tutors, who give . . .
Canterbury College
The Catering & Hospitality department is home to our silver service training restaurant, the Beretun. students prepare, cook and serve three course meals, as well as . . .
City College Brighton and Hove
Do you have a flair for cooking? A passion for pastry? City College Brighton and Hove offer a range of vocational catering and cookery courses that have been specially designed to . . .
The Manchester College
The Hospitality and Catering Department offers a wide range of courses, from entry level and apprenticeships to higher education. Apply for hospitality and catering courses at The Manchester College and you could look forward to . . .
LeSoCo
On our hospitality courses you'll be working in top-class kitchens, seeing your food served in our restaurants and learning all the skills of the trade. Our hospitality students train in . . .
Westminster Kingsway College
Westminster Kingsway College has an excellent reputation within the hospitality and catering industry. The College is recognised as one of the leading providers of education and training in the UK and has been . . .
Bedford College
If you have the drive and enthusiasm you will be given many exciting opportunities to develop and succeed. Whether you are a school leaver just starting out or a mature student looking to change your career, Bedford College is the place . . .
Uxbridge College
This fast-moving industry demands qualified, skilled staff especially in and around London and the Heathrow area. These courses offer students the opportunity to . . .
Barnet-Southgate College
At Barnet and Southgate College we have purpose built catering facilities including fully equipped kitchens for skills building. Our contemporary Restaurant at Southgate is open to . . .
 
 
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