Cookery School from Beverley Glock. call us: 0870 766 8290

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Street Food Lunch Club

Street Food Lunch Club

Price: £0.00

Learn to cook street food, make two dishes, share it and eat it together and then help wash up afterwards - yes that's all part of the cooking process. Two hours, £35 per person.

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Bread Making

Bread Making

Price: £0.00

Learn to make bread with our resident celebrity chef Beverley Glock.

Author of APP Cupcakes, Muffins and Afternoon Tea, ideal for beginners who want to learn the basics.  Workshop runs in Princes Risborough from 10am-1.30pm

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Summer Holiday Club - Cookery Days for 8-15 year olds

Summer Holiday Club - Cookery Days for 8-15 year olds

Price: £0.00

Book your children or teenagers onto one or more of our fabulous summer holiday clubs, they'll make themed food around the day, eat some of it for lunch and take the rest home to share. Delicious pasta and breads on our Italian Day, French Patisserie, Indian and Greek Street Food or our classic Great British Baking Day. Book all of them for a discount. Run at our Princes Risborough branch

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  • Summer Holiday Club - Cookery Days for 8-15 year olds
  • Summer Holiday Club - Cookery Days for 8-15 year olds
  • Summer Holiday Club - Cookery Days for 8-15 year olds
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Beverley Glock is a food writer, author and broadcaster.  Beverley has appeared on various TV cookery shows, writes for numerous foodie and family magazines and founder of Beverley Glock Cookery School and Splat Cooking Parties.


Beverley's philosophy is to encourage families to cook together, eat together and share together, that way food is family activity and everyone helps to create wholesome, delicious meals.......eat, cook, share.


For baking perfection, check out my app: Cupcakes, Muffins and Afternoon Tea

 

read the latest articles in our blog

  • Easter biscuits

    Easter biscuits

    A little like a Fruit Shortcake biscuit but made with orange zest to add more flavour. Always use currants as raisins are too big. Any shape cookie cutter will do but try not to make it too fancy as it will be difficult to cut out the dough with the currants in. Lovely served with a cup of tea during Easter weekend.

  • Upside down rhubarb crumbles

    Upside down rhubarb crumbles

    The ‘crumble’ is a biscuit base, just a like the ones you make for a cheesecake and the rhubarb requires around 10 minutes cooking. They can be made the day before and assembled just before serving.

  • Ricotta Cream

    Ricotta Cream

    I love this and can eat it out of the bowl, but if I restrain myself it is fantastic served with stone fruit and ideal to take on a picnic or to serve as a canape, especially when Green's of Devon have their edible tulip petals in season.

  • Plum and Almond Bites

    Plum and Almond Bites

    This is an adaptation of my Pesche alla Piemontese recipe, these little canapes are delightful served on an edible tulip petal from Green's of Devon

  • Pesche alla Piemontese

    Pesche alla Piemontese

    Deliciously ripe peaches stuffed with amaretti biscuits and almonds and baked until juicy. This works with ripe peaches or unripe ones, just cook the unripe peaches for a little longer until softened. Works well with plums and nectarines too.

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