We're in the second week of the intermediate term, and our diploma... Read more

We are celebrating World Vegan Day with one of our favourite advanced term recipes; King oyster mushrooms with salt baked celeriac purée, hazlenut vinaigrette and oyster leaves. This dish was cooked and photographed by one of last year's diploma students, Sam Duff, who is now working as a chef at Spring Restaurant and is co-founder of supper club and catering business, Curiouser Kitchen. Read more