Birmingham has come to expect nothing less than enterprising and innovative food events popping up around the city. Kitchen Food School is no different. We are here to bring a new dimension to the food scene in Birmingham.
Our food school immerses the diner and food enthusiast with a memorable experience of cooking and eating, combined with holistic seed to plate learning. Our classes are led by Birmingham’s best chefs, suppliers or producers and restaurants.
Why come to Kitchen? Our 5 a day
1. A fantastic food experience
Enjoy a memorable experience of cooking and eating with like-minded people. We teach skills that you will remember for life that you can take into your own kitchen to nourish your family and friends. Kitchen Food School offers a wide range of cookery classes, suitable for beginner to advanced cooks, but if eating is more your thing then join us for one of our seasonal supper clubs.
2. We don’t take ourselves too seriously – delicious is first.
We have a strong message about food, we are passionate about good food. However, we know its not always that easy to make the right choice. Sometimes frying something is actually the best way to cook something – honest!
Our classes are fun, relaxed and delicious first.
3. Our motto: flavour, flavour and flavour.
We are going to develop your palate. Why else would you want to know more about cookery than to make home cooked food taste so much better? How else will you eat better unless it tastes better? We show you how to bring your food to life and make the kitchen, the centre of your home.
4. We care about the footprint food makes on our planet.
We are truly interested in sustainable food. We source locally, avoid packaging, encourage you to forage for food or use what’s in your garden. We teach how to reuse, recycle, be organic, avoid sugar, palm oil, factory farms, eat slow food. Think about food but not too much either.
5. Our nutritional motto: Don’t eat anything your grandmother wouldn’t recognise as food.
Kitchen’s Director Jayne Bradley has a background in teaching sustainable food systems. Jayne soon realised that to improve our diets we need to change our current food culture.