E thics

Sustainability: Promote sustainable practices by emphasising the use of locally sourced, organic & seasonal ingredients. Encourage waste reduction & recycling in the kitchen, & educate students about sustainable farming and fishing practices.

Food safety & hygiene: Prioritise the health & safety of students by maintaining high standards of food safety & hygiene. Teach proper handling, storage & preparation techniques to ensure safe cooking practices.

Inclusivity & diversity: Foster an inclusive environment where individuals from diverse backgrounds feel welcome & respected. Embrace cultural diversity by offering courses that explore a wide range of cuisines & promote inclusivity in marketing, hiring practices & student interactions.

Health & nutrition: Promote balanced & nutritious cooking techniques. Educate students about the importance of using wholesome ingredients & minimizing the use of processed foods. Encourage the exploration of healthy alternatives & dietary options for different lifestyles & dietary restrictions.

Ethical sourcing: Encourage ethical sourcing practices by partnering with suppliers who adhere to fair trade principles & prioritise humane treatment of animals. Promote transparency in the sourcing process & provide information to students about the origins of ingredients.

Respect for cultural heritage: Celebrate the culinary traditions & cultural heritage associated with various cuisines. Teach students about the history & cultural significance of dishes, ingredients & cooking techniques, fostering appreciation & respect for different culinary traditions.

Transparency & honesty: Maintain transparency in all aspects of the cookery school, including pricing, course descriptions & policies. Communicate clearly with students, providing accurate information & addressing any concerns promptly and honestly.