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The Underground Cookery School

Somehow, I managed to blag myself an invite to a blogger event at the Underground Cookery School in London on Monday night. And it was so good. The Underground Cookery School is an event venue that can be booked for all-sorts; birthdays, hens, stags and even team building corporate days which I think is a fab idea. The main jist is that you all cook a meal together under the supervision of some lovely trained chefs, whilst guzzling wine and socialising. I guess you could say that I was pretty excited.

After arriving, slightly late and rather hot and bothered after a trip on the Northern line during rush hour - not for the faint-hearted - I was immediately greeted with a glass of prosecco and an offering of gorgeous canapé nibbles. What a way to start. So after checking in and grabbing a name badge I sat down amongst an almost full table of lovely lady bloggers - who were already chatting away and getting to know each other, which put me at ease. I'm by no means a shy person but sometimes feel slightly anxious before events where I'm potentially going to be out of my comfort zone. However, not even a smidge of anxiousness was felt and I settled right in and introduced myself to the ladies sat around me.

After catching our breath and chatting for a bit we casually sauntered over to the kitchen area where the chefs who would be teaching us some skills were doing some prep work for the food we were about to also prep and cook. I loved how casual the whole situation was and really lent itself well to getting to know others without any potential awkwardness that a load of strangers in a room might feel.

We started by being split into two teams and creating the meringue for the strawberry meringue roulade dessert, there were only two mixers so this was pretty hands off and only a few people were able to get stuck in but no complaints as I took a step back and discussed food loves with some of the girls. I did learn however that putting salt and vinegar in a meringue helps the protein in the egg and glue the egg and sugar together respectively. Learn something new everyday.

Next we moved onto filleting the seabass, which was received by a bunch of squealing and grimacing little girls. We all sucked it up though and grabbed an already gutted fish to subsequently fillet. Two years ago I wasn't even eating fish, so I was very proud of myself and I actyally really enjoyed doing it, something I think I will try at home. Also, my fillet didn't have any bones left in - I'm a natural, ha.

Lastly it was onto the whole chicken to butcher up, which weirdly I enjoyed, quite a lot. First we chopped off the wings, then snapped, yes snapped the leg and cut it off, then carefully removing the breast. We then moved back to the leg and separated the thigh from the drumstick and deboned the thigh. Phew.

The group was then left to chill out back at the dining table whilst the chefs cooked all the bits that we prepared and served up. The food was so delicious, and as a relatively new fish eater, I enjoyed the seabass probably the most of all the dishes. My only qualm with the meal would be, as a wine lover, I would have enjoyed a wine that complimented the food but as the night was complimentary, it didn't bother me too much. The prosecco was divine however. Swings and roundabouts.

I had so much fun at the Underground Cookery School. I not only think its an excellent idea but I'm starting to calculate when I can return with a bunch of friends to do it all again. The environment is so welcoming, relaxed and so conducive to being completely sociable as well as learning some new cookery skills. I would thoroughly recommend checking this out for any special event you might be booking in your calendar. If you want to find out more you can find more info and contact details, here on their website.

But whilst you ponder that, I'll leave you with some pictures of the fab food that we devoured.


Salad of Seabass, Fresh Pea & Aspargus Salad with a Lemon Dressing


Roast Chicken Breast with Salsa Verde, Broad Beans and Jersey Royals


Strawberry Meringue Roulade