Leeds Cookery School Review: Pasta-Making Masterclass

Leeds Cookery School Review: Pasta-Making Masterclass

It was back to school last Thursday as we visited the brand new Leeds Cookery School. Based in The Old Fire Station at Gipton, this newly converted building is spacious, bright and modern. On arrival, we were met by the excellent resident Leeds Cookery School chefs Wayne Clarke and Simon Chappelow. With an extensive background in professional cooking and baking, there was very little both chefs didn’t know about running kitchens and teaching skills.

GET 20% Off Cookery Classes in December 2019 by using code 20YFG at checkout – on the Leeds Cookery School website 

20% Off December Classes at Leeds Cookery School

Simon explained, “our classes at Leeds Cookery School have something for just about anyone. From amateur bakers to seasoned home cooks – our classes range from expert chef Wayne Clarke’s take on the basics in bread to the more challenging and delicate pastry skills delivered by GBBO professional and master patissier Fabrice Teston. Whilst master butcher Richard Setchfield from Yorkshire’s renowned Setchfied Butchers is available to give his take on the perfect great British banger too.”

Leeds Cookery School classes are not in short supply, they are wide-ranging and provide a platform for everyone to learn. Classes are available to individuals, groups and even corporate events. On top of all of this, classes run through the day and evening classes are available too. Simon added, “As a subsidiary of Leeds Charity, Zest – Health for Life; all profits made from this unique experience are put back into helping vulnerable and disadvantaged people targeting low-income areas across Leeds. It is definitely the community involvement at a local level which gives an edge to Leeds Cookery School – a real feeling that it specialises in providing absolute quality to anyone willing to learn whilst supporting a charity to people who need it most.”

Tagliatelle was the order of the day and we soon got down to mixing flour, eggs and a little oil. After excellent instruction from Simon, it wasn’t long until we were kneading our dough, leaving it to rest before finally rolling our out pasta several times into thin sheets. With a careful eye, both Simon and Wayne helped, guided and encouraged each of us in turning out the best in authentic (00 durum wheat) freshly made tagliatelle. With the feeling of Italy not far behind, we were soon upskilled and delighted to be sat reflecting over our new abilities in pasta making; as well as eating what we had made of course! Served with a homemade mushroom and cream sauce, we had not only learnt a new recipe but a new skill too. With tagliatelle now mastered, the hardest part is figuring out which course at Leeds Cookery School to tackle next!

GET 20% Off Cookery Classes in December by using code 20YFG at checkout – on the Leeds Cookery School website 

The Old Fire Station, Gipton Approach, Leeds LS9 6NL – www.leedscookeryschool.org.uk

Leeds Cookery School Review –