Chiswick Cook School Calendar
We teach a wide variety of skill- and technique-based classes at our London cook shop in Chiswick. Class sizes are small so each student can get individualised attention from our instructors and assistants. To view our online class calendar, click here.
January 2022
| Tue 25 January 18:30 |
Vegetarian Knife Skills | Book |
| Wed 26 January 18:30 |
Whole Fish and Seafood | Book |
| Thu 27 January 18:30 |
Mastering Classic Sauces, Stocks & Emulsions | Book |
February 2022
| Wed 2 February 18:30 |
Steak Knowledge | Book |
| Thu 3 February 18:30 |
Korean Cuisine: Kimchi, Bibimbap & Mandu | Book |
| Fri 4 February 18:30 |
Chinese Dumplings and Bao | Book |
| Tue 8 February 18:30 |
Mastering Filled Pasta | Book |
| Wed 9 February 18:30 |
Italian Classics: Gnocchi, Risotto & Polenta | Book |
| Fri 11 February 18:30 |
Introduction to Indian Cooking: Curries and Spices | Book |
| Wed 16 February 18:30 |
Sushi Masterclass | Book |
| Thu 17 February 18:30 |
Whole Fish and Seafood | Book |
| Fri 18 February 18:30 |
Steak Knowledge | Book |
| Tue 22 February 18:30 |
Principles of Bread Making | Book |
| Wed 23 February 18:30 |
Fermentation and Pickling | Book |
| Thu 24 February 18:30 |
Pastry Essentials | Book |
March 2022
| Wed 2 March 18:30 |
Applied Knife Techniques | Book |
| Thu 3 March 18:30 |
Feast from the Middle East | Book |
| Fri 4 March 18:30 |
Whole Fish and Seafood | Book |
| Mon 7 March 18:30 |
Korean Cuisine: Kimchi, Bibimbap & Mandu | Book |
| Tue 8 March 18:30 |
Japanese Shojin Vegan Cooking Class | Book |
| Wed 9 March 18:30 |
Foundations of Thai Cooking | Book |
| Wed 16 March 18:30 |
Chinese Dumplings and Bao | Book |
| Thu 17 March 18:30 |
Italian Classics: Gnocchi, Risotto & Polenta | Book |
| Fri 18 March 18:30 |
Mastering Filled Pasta | Book |
| Wed 23 March 18:30 |
Mastering Classic Sauces, Stocks & Emulsions | Book |
| Thu 24 March 18:30 |
Steak Knowledge | Book |
| Fri 25 March 18:30 |
Introduction to Indian Cooking: Curries and Spices | Book |
| Tue 29 March 18:30 |
Fresh Pasta From Scratch | Book |
| Wed 30 March 18:30 |
Principles of Bread Making | Book |
April 2022
| Mon 4 April 18:30 |
Mastering Filled Pasta | Book |
| Tue 5 April 18:30 |
Principles of Bread Making | Book |
| Wed 6 April 18:30 |
Italian Classics: Gnocchi, Risotto & Polenta | Book |
| Mon 11 April 18:30 |
Fresh Pasta From Scratch | Book |
| Tue 12 April 18:30 |
Introduction to Indian Cooking: Curries and Spices | Book |
| Wed 13 April 18:30 |
Fermentation and Pickling | Book |
| Mon 18 April 18:30 |
Chinese Dumplings and Bao | Book |
| Tue 19 April 18:30 |
Foundations of Thai Cooking | Book |
| Wed 20 April 18:30 |
Korean Cuisine: Kimchi, Bibimbap & Mandu | Book |
| Mon 25 April 18:30 |
Principles of Bread Making | Book |
| Tue 26 April 18:30 |
Steak Knowledge | Book |
| Wed 27 April 18:30 |
Mindful Eating and Healthy Cooking | Book |
May 2022
| Wed 4 May 18:30 |
Mastering Filled Pasta | Book |
| Thu 5 May 18:30 |
Pastry Essentials | Book |
| Fri 6 May 18:30 |
Mastering Classic Sauces, Stocks & Emulsions | Book |
| Wed 11 May 18:30 |
Foundations of Thai Cooking | Book |
| Thu 12 May 18:30 |
Korean Cuisine: Kimchi, Bibimbap & Mandu | Book |
| Fri 13 May 18:30 |
Chinese Dumplings and Bao | Book |
| Wed 18 May 18:30 |
Italian Classics: Gnocchi, Risotto & Polenta | Book |
| Thu 19 May 18:30 |
Whole Fish and Seafood | Book |
| Fri 20 May 18:30 |
Pastry Essentials | Book |
| Tue 24 May 18:30 |
Applied Knife Techniques | Book |
| Thu 26 May 18:30 |
Feast from the Middle East | Book |
| Fri 27 May 18:30 |
Principles of Bread Making | Book |
| Tue 31 May 18:30 |
Pastry Essentials | Book |
June 2022
| Wed 1 Jun 18:30 |
Mindful Eating and Healthy Cooking | Book |
| Mon 6 Jun 18:30 |
Gluten-free Baking | Book |
| Tue 7 Jun 18:30 |
Jams and Chutneys | Book |
| Wed 8 Jun 18:30 |
Mastering Filled Pasta | Book |
| Mon 13 Jun 18:30 |
Chinese Dumplings and Bao | Book |
| Tue 14 Jun 18:30 |
Introduction to Indian Cooking: Curries and Spices | Book |
| Wed 15 Jun 18:30 |
Foundations of Thai Cooking | Book |
| Tue 21 Jun 18:30 |
Mastering Classic Sauces, Stocks & Emulsions | Book |
| Wed 22 Jun 18:30 |
Whole Fish and Seafood | Book |
| Mon 27 Jun 18:30 |
Applied Knife Techniques | Book |
| Wed 29 Jun 18:30 |
Steak Knowledge | Book |