Sunday Brunch At The Avenue Cookery School, Wandsworth

[content_slider]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[content_slide]

avenue cookery school wandsworth

[/content_slide]

[/content_slider]

LONDON | What better way to fight the hangover from a heavy party night, than heading to a local cookery class to learn to make your own Eggs Benedict with fresh ingredients, in a small, chilled group, while sipping on a bottomless home made Bloody Mary. This is the basic idea behind The Avenue Cookery School‘s Sunday Brunch Club. We were invited to the Wandsworth venue to see what it was all about, and were keen to see the concept in action. Forget the stress of the kitchen in cooking TV shows – we were greeted at the modern, spacious, and fully equipped kitchen with a glass of freshly made Bloody Mary and some laid back music.

We started with a demo from our instructor for the day, Chef Richard Horsford, on how to make soda bread, and that perfect poached egg in Hollandaise sauce made from scratch. Chef Richard was very engaging and passionate, full of useful cooking tips on how to save a cold dish, or how to cater for a dinner for two vs. a big dinner party. In fact, we have never met anyone as passionate about eggs as him.

We then had the chance to sample the Eggs Benedict, before heading to our own work stations to cook in teams of two. As it was a small group, we were able to ask as many questions as we liked, and Richard was always on hand to come to the rescue any minute where things went off course. We started with kneading a pre-mix soda bread dough, which went into the oven as something for us to take home. Then we took turns to poach our own eggs and make our own Hollandaise sauce, laying them onto a warm clean plate with toasted muffins for a well-deserved sit down brunch after all the hard work.

The Eggs Benedict was served with ham and avocado, instead of Smoked Salmon as that, according to Chef Richard, would hamper the full taste of the egg and Hollandaise sauce. The class commenced at a sensible 10.30am, and within 2 hours we learned to cook a weekend favourite dish, and at the same time satisfied our stomach with some good, honest home cooked food.

The Avenue Cookery School school offers a variety of courses that aim to inspire everyone in the kitchen to enjoy home-made food. We were particularly intrigued by a number of the lunch and dinner cookery courses, where everyone learns to cook, before sitting down to eat.

The Avenue Cookery School

3 Enterprise Way
London SW18 1FZ
United Kingdom

Telephone: 020 8874 7623
Email: [email protected]
Website

Open
Check website for individual course details and times

RELATED ARTICLES
Thu Anh
Thu Anh
Food and travel are the two big passions for Thu Anh, a Londoner who loves to be out and about exploring new things. When she is not busy trying new places or dishes, offered in London and Europe-wide, Thu Anh will be on her feet for outdoor hiking, taking photographs, or tango dancing. Born in Vietnam, Thu Anh appreciates the fusion of Eastern and Western cuisines (such as the Vietnamese baguette). She is a big believer in great, authentic food at a reasonable price; and when it comes to Phở, Thu Anh has a stricter set of criteria than Strictly come dancing judge Craig Revel Horwood.

RECENT POSTS

- Advertisment -

STAY CONNECTED

13,074FansLike
104,043FollowersFollow
8,017FollowersFollow
35,206FollowersFollow
94SubscribersSubscribe