St Ives Cookery School

St Ives Cookery School St Ives Cookery School, by Jeffrey Robinson.

Healthy - Whole Food LunchesThe first of our new course calendar for 2026, which is now starting to unfold. On the websi...
22/01/2026

Healthy - Whole Food Lunches

The first of our new course calendar for 2026, which is now starting to unfold. On the website calendar we have 2 dates currently available for this course

3rd Feb
3rd March

On this course you will learn how to make two different recipes, one of which will be vegetarian, perfect for everyday and batch cooking. You will explore how to prepare meals that make everyday life easier, ideal for families, busy schedules, or anyone wanting nourishing lunches throughout the week.

Along the way, we will explore why certain ingredients make such a difference to how we feel: healthy fats, polyphenols, balanced amino acids, lower glycemic index meals, and dishes that keep you fuller for longer. You will learn the principles behind why these nutrients matter, all through practical cooking.

This is cooking you can use at home, designed to give you energy, variety, and confidence in creating colourful wholesome lunches that taste as good as they are for you.

Great fun and information to really change the way you plan your food at home.

22/12/2025

A real punch plate of butternut squash raviolis, or scarpinocc which is their actual name.

Roasting the squash nice and slowly is the real key to create a big deep flavour in this recipe. Of course finding the best produce possible is key. always have some pretty special produce in stock.

We make here a 65% hydration pasta dough, which allows for some extra pliability.

Homemade pasta is always a good one to have in your back picket to pull out. We have a few new classes for early 2026 going live soon. So keep an eye out.

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19/10/2025

Last time out we made a wonderful, rich, mushroom risotto. Perfect comfort food for this wet and windy Sunday.

What to do with the leftovers?

Arancini.. a classic Sicilian dish with great history. Dating back hundreds of years. We have all had it in restaurants and this is how easy it is to make. Variations are endless, but as we have the risotto already made, a nice tangy goats cheese inside pairs great. Choose one that’s nice and soft, so it melts as the rice heats up.

Crispy, unctuous, messy. Such a fun dish to unlock at home.

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15/10/2025

After what was an extremely busy summer for Jeff. We are back cooking and sharing some fabulous recipes.

Autumn is upon us. The time for slow food, blankets, open fires and
 mushrooms.

Risotto can, snd should be, creamy and indulgent. Not stodgy and dry. So be generous with the butter and the cheese. For this recipe we have used a fabulous mushroom stock, some aquerello rice, girolles and chanterelles, offering a real warming supper or late lunch.

Left overs
 we are on that also in our next video.

đŸŽ„

16th September - 12:00 - 17:00As we are now at the tail end of an extremely busy summer holidays here in St Ives, we are...
28/08/2025

16th September - 12:00 - 17:00

As we are now at the tail end of an extremely busy summer holidays here in St Ives, we are looking forward to our next One-Day cookery course at the school.

Starting with making your own bread, followed by a shellfish vongole and a wonderful pudding full of wild blackberries and sloes. This class is going to be fabulous and you will leave the day with lots of new skills to be able to replicate at home.

Head over to the website to get yourself booked in for a day of rolling pasta, getting messy and eating fine food.

Join our next one-day course on July 29th, where you’ll cover a range of essential cooking skills, from bread-making and...
03/07/2025

Join our next one-day course on July 29th, where you’ll cover a range of essential cooking skills, from bread-making and pasta to knife skills and cooking fish.

This comprehensive course is ideal for home cooks looking to improve their overall skills and confidence in the kitchen. We’ll explore flavour, nutrition, and the benefits of whole food recipes. Visit our website to learn more and book your place.

We are pleased to announce that we will be offering pasta courses this summer. These sessions, which will be available i...
03/07/2025

We are pleased to announce that we will be offering pasta courses this summer. These sessions, which will be available in both half-day and evening formats, will provide an in-depth exploration of pasta cookery, similar to our seafood masterclass last week. Wine pairings will also be featured.

Course details will be announced in our newsletter next week. If you would like to be notified, please sign up online to receive our newsletter and get yourself a slot.

As always, everything is provided, but the aprons to the semolina.

We can’t wait for tomorrow’s One-Day Course. We will be going through how to make bread, pasta, a wonderful fish dish an...
30/06/2025

We can’t wait for tomorrow’s One-Day Course.

We will be going through how to make bread, pasta, a wonderful fish dish and a pudding.

There will be plenty of mess, eating and perhaps a couple of glasses of wine along the way.

We have only a couple of slots left, so if you fancy a last minute entry. Head online and get yourself booked in.

Everything is provided from the knives to the aprons.

You need just turn up.

Happy cooking!

Seafood & Shellfish MasterclassOn Thursday 26th, we’ll be hosting one of our first ever Masterclasses, where we take our...
15/06/2025

Seafood & Shellfish Masterclass

On Thursday 26th, we’ll be hosting one of our first ever Masterclasses, where we take our time and really focus in on one style of cooking. This one is all about fish and shellfish.

🐟 How the day unfolds:

Arrival
We’ll start with a warm welcome, a cup of tea or coffee, and a relaxed introduction to the day with Jeffrey.

Session One
You’ll watch a full demo on how to fillet and cure a round fish. Then it’s your turn — working with your own fish to prepare a bright, healthy ceviche.

Session Two
Next, we’ll pan-fry a beautiful fillet of fish and build a seasonal dish using local produce. It’s all about timing, colour and balance.

Session Three
We’ll finish with either mussels or clams (depending on what’s freshest that day), cooked in a simple, flavourful sauce. Served with crusty bread, and maybe a glass of wine as the day winds down.

Bookings are open now, just head to the website and use our handy course calendar to come, get an apron on and really expand your seafood knowledge.

May 27thHere is the menu for our one-day course on the 27th May at SICS.Learn how to make an excellent focaccia with tap...
05/05/2025

May 27th

Here is the menu for our one-day course on the 27th May at SICS.

Learn how to make an excellent focaccia with tapenade, a wonderful fig leaf panna cotta, with the just right amount of wobble. But for the main course, a proper fish stew inspired by southern France.

We will have some wonderful wine available for lunch also as this is going to be a good one.

We will take our time but on this course you will learn about as many techniques as you can in one day and really raise your seafood game at home.

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Saint Ives

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