August in the Cookery School

With it being holiday and vacation season (for you guys and us!) we don’t have as full a course schedule as we normally do; though we have ensured that we’ve got the best coverage of our bread courses to suit most needs, so if you’ve got some time off and have always meant to book on to one – take advantage now!

We’ve got places available on all dates for August:

Bread: Back to Basics – Saturday 6th 9.30am-4pm

Simply Sourdough – Friday 12th 7.30-9.30pm – Saturday 13th 9.30am-1pm

Bread: Back to Basics – Thursday 18th 9.30am-4pm (weekday)

bread selection circle

And we’ve even snuck in a Bao and Chinese Dumpling course with Lap on Wednesday 31st 6.30-9.30pm – we’re always thinking of you!


Final few places for June!

pretty maslin


We’ve got lots of exciting courses coming up this June!

What’s even more exciting is that we have the final few places left for the taking (even on our usually sold out and ever popular Bread: Back to Basics course!)

japan sushi rolls

Take your plate round the globe, we’re holding courses on: Pasta, Bao, Japan,  and Thailand (Brand NEW!)



earth ovensDIY your own Earth Oven (Next weekend!)


Forage and cook from any hedgerow (what’s not to like about food for free?!)

Master butchery in chicken or lamb, learn from the best!

Snap them up while you can! You can book here!


DIY Butchery!


Impress your friends at your next dinner or BBQ by doing your own Butchery! The question is: Chicken or Lamb?

Local Master Butcher Steve Rossiter, who runs Birmingham’s first organic butchers – Rossiters – in Bournville, leads our Butchery courses here at Loaf Cookery School (we also buy all of our meat for the Bakery/Shop lunches from him too!)


In the Perfect Poultry course, Steve will teach you how to joint, spatchcock, and butterfly your own chicken and poussin.

As well as learning the simple secrets to the perfect chicken stock, we’ll be making chorizo-stuffed chicken breast wrapped in streaky bacon, spatchcocked poussin with lemon and garlic (wild garlic when in season), Raz al Hanout tagine chicken, and chicken liver salad.

We sit down to feast on the fruits of our labour towards the end of the evening, so save plenty of room!



In the Nose to Tail: Lamb course, he’ll take you on a guided tour around a whole organic lamb carcass, explaining the provenance of the animal, the classic butchers cuts, the quality of the meat, and typical dishes cooked from each joint.

Steve will then demonstrate how to respectfully take apart a whole side of lamb, before handing over his saws and cleavers to us to take apart the other side, under his expert guidance.

You’ll learn how to bone out, roll and stuff various joints, readIllustration: www.walternewton.y for the oven. Always finishing with a sit down dinner of delicious slow-cooked lamb – usually chump chops with butter beans and salsa verde, plus lamb curry with rice and raita.

At the end of the course you’ll also take home your oven-ready boned and rolled roasting joint to cook at home!


*These are the last two courses available until Autumn, so don’t delay! Book today!*

NEW COURSE! Flavour Geography: Thailand

We’re introducing a new course into our popular Flavour Geography series – Thailand!

thai main


Join Loaf and expert cookery tutor Lap-fai Lee for this exploration of Thai flavours and classic Thai home cooking. Thailand has many world famous dishes, and rightly so – Thai food beautifully combines an often complex array of ingredients and flavours, with an emphasis on fresh, aromatic, and spicy. It’s so much more than a jar of supermarket Thai green curry sauce!!

Like all Loaf courses it is very hands-on, and throughout the evening we’ll be tasting the fruits of our labour. We’ll be making Som Tam Thai (spicy papaya salad), Nam Pla Ra (fermented fish relish with fresh vegetables), Pla Tort (deep fried grouper with Nam Jim sauce), Massaman beef curry, Yum Makeua Yao (smoky aubergine salad with egg), and Khao Niaw Mamuang (mango sticky rice).

som tam

Please note this course is not suited to a vegetarian diet.

The course usually takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Stirchley, South Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home.

The course costs £60 (inclusive of VAT) and all refreshments, equipment, recipes, and aprons are provided. Use the calendar to find and book a suitable date and add to your basket, and pay via the online checkout.

We look forward to seeing you soon!

May Courses

Can you believe it’s May already?!

Almost half way through the year, have you kept up with your resolutions to learn new cooking skills or just cook better?

It’s not too late! We’ve still got places on courses this month! Here’s what we’ve still got available:

Knife Skills & Maintenance with Lap-Fai Lee – Thurs 12th

How to Make: Macarons with Lap-Fai Lee – Weds 18th

Seafood One: Fish with Lap-Fai Lee – Thurs 19th




You can book online, but feel free to pop into the shop for a chat about the courses if you want to know more!


Mum doesn’t have to wait too long for her course…

Mum doesn’t have to wait too long for that course you’ll be booking her onto for Mother’s Day, we’ve still got places on lots of brilliant (and usually SOLD OUT!) courses this month…


Pork Butchery & Charcuterie – Thurs 3rd…/pig-butchery-and-charcuterie…/
pig butchery


Seafood One: Fish – Weds 9th


Knife Skills and Maintenance – Weds 16th…/knife-skills-and-maintenance/
knife skills


How to make: Dosa – Tues 22nd


Flavour Geography: Chinese Bao & Dumplings – Weds 23rd…/flavour-geography-chinese-ba…/


How to make: Macarons – Thursday 24th

Book online at your convenience, or you can pop into the shop to book!

Wanna learn how to make #MACARONS?

Wanna learn how to make #MACARONS?!? We now run a macaron making course in our cookery school with the incredibly talented Lap-Fai Lee.

Teaching you how to make macaron shells, and a variety of different flavoured ganaches, caramels and butter creams to fill ’em with! With all the secrets to a top banana Pierre Hermé kinda macaron.

What more could you want. Really.

AND why not treat all those loving Mothers out there by giving them this course as their #MOTHERSDAY present (March 6th remember…)You’ll feel the love too, as they’ll bring home a tonne of macarons from the course, as well as baking them all day erryday because they’re so darn gooooood. (you’re welcome)

The next course running for this is on Thursday 24th March! You can book it here or pop into the shop.


Posted by Anna.


Good Monday Morning!

Christmas feels very much upon us!

We’re open as usual on Tuesday 23rd – 12noon-6:30pm.  We’ll have some delicious roast beef & cucumber relish baguettes, or pear, stilton & walnut butter baguettes for lunch.

Then Christmas Eve, we’ll be open 8.15-12noon.  No lunches, but plenty of bread to see you through christmas time!
Next door in the cookery school, Curds and Whey will be selling their gorgeous cheeses.  (Cash only for cheese please!)

Remember if you have ordered stollen and mince pies, to come and collect on your allocated days!

And if you need a reminder of our opening hours over the next couple of weeks, click HERE.

We hope to see you this week, but if we don’t… have a lovely Christmas and New Year!

Sarah x

The Whole Hog: Pork Butchery and Charcuterie at Loaf Cookery School


Join Loaf for a once-a-year pig butchery and charcuterie experience. This Autumn course is led by experienced cook and charcuterie enthusiast Lap-fai Lee, with a pig butchery demonstration from Bournville’s organic butcher Steve Rossiter. This day-long course will take you through options for creating amazing charcuterie, as well as fresh pork dishes, from almost every part of the pig. You’ll also be creating your own porky lunch in the middle of the day.

During the day you’ll be learning:

  • How to butcher a half-pig into primals, and de-bone as necessary
  • How to make guanciale from the cheeks
  • How to make pancetta from the belly
  • How to make back bacon from the loin
  • How to brine a ham
  • How to make and link fresh sausages
  • How to make dry cured sausages such as salami and chorizo.

This is a real ‘nose to tail’ butchery course, we won’t be wasting anything. Confidence in handling knives would be an asset, but other than that the skill level required is minimal, just willingness to take part with hands-on learning. You’ll receive ongoing support from Lap and Steve.

The course costs £120 (inclusive of VAT) and all refreshments, equipment, recipes and aprons are provided. The fee includes a delicious lunch that you will be proud to have made yourself, and you’ll have a piece of charcuterie or fresh pork to take home with you, along with a recipe booklet with everything you’ve learnt on the day. As with all of our Loaf courses, you won’t be going home hungry!

This year’s course takes place on Thursday 13th November, 9.30am – 4pm in our cookery school at Loaf HQ. To book a place, visit the course page here, or contact Nancy

We encourage your feedback on this, as it’s our first pork butchery course – what would you like to learn? Please add your comments below for Lap.

In a pickle: Basic preserving course at Loaf Cookery School

In a Pickle: Preserving. Photo by Jane Baker

Come and spend an enjoyable evening at Loaf HQ learning the basics of preserving, and leave with your own preserves. We’ll start at the very beginning by selecting the right ingredients, learning how to sterilise equipment, learning about the importance of pectin, sugar content, and temperature, how to reach setting point for jams and jellies, and how to know when your chutney or relish is ready.

The evening is led by Loaf director Tom Baker and Rachel Carter from Cuffufle, who will demonstrate as well as guide you through doing the process yourselves, and be on hand to answer questions about equipment, supplies, and further reading.

At our preserving courses we try and use seasonal fruit and veg that we locally source. We look at many different ways to preserve and many different forms ‘preserves’ come in, from Jams to mustards, from Fruit syrups/cordials to chutneys, from fruit vinegars to relishes.

On our October course likely fruit to use/preserve will be apples, tomatoes, plums, pears, and autumn raspberries. Rachel sources a lot of her fruit from foraging, but also from Old Sandlin Fruits near Malvern, and Augernik Fruit farm in Hopton Wafers, just outside Cleobury Mortimer, they grow organically, plus she loves going to visit the Auger family! Tom sources his preserve ingredients from his allotment and foraging and the marvellous Wards’ grocers of Stirchley.
Draft list of preserves to be made/demonstrated: (this may change according to what local seasonal produce is available the day before the course)
  • Plum jam
  • Raspberry jam
  • An apple based cordial
  • Piccalilli
  • A tomato, courgette or onion relish
  • Horseradish mustard
  • Raspberry vinegar
  • Sauerkraut

If you have any excess produce from your own garden or allotment, we may be able to incorporate it into the workshop, so please let us know if theres anything you’d like to bring along.

The next course is on Wednesday 1st October and starts promptly at 6.30pm, finishes at 9.30pm, and takes place at Loaf HQ in Stirchley, South Birmingham.

You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided. The course costs £50 per person including VAT. Book via the course page on the website or by contacting