So it finally happened. I finally have begun training to professionally trade as a chef! I can only describe it as a mix of Masterchef and Saturday Kitchen. Mornings we cook recipes and are critiqued, afternoons we watch demonstrations and take notes in lectures. There’s homework, a lunchroom, uniform, parents evening…. Who’d have thought school the second time round would be so much fun?  You’ll be pleased to know that I indulged in a totally new set of stationary,labelled clearly and my locker is already as messy as it was in sixth form. Moren the experience later, because cookery school is exhausting (as is the 6am commute) so here is just a taster (gettit!!!!)

Mackeral with miso marinated soba noodles

Pan fried sea bass, clam pernod sauce, sauteed spinach

Pan fried Guinea Fowl, wild mushroom risotto

Eggs Benedict – 2nd hollandaise of the day, free form poached eggs

Bread, classic