#cookeryworkshop

Louisa Chapman-Andrews Unleash your culinary creativity ‘Recently, I’ve been teaching a family of five to cook and the children just love it,’ says Louisa Chapman-Andrews. ‘They enjoy learning how to put different ingredients together imaginatively and there’s no such thing as making a mistake! It’s lovely to help people come together to create delicious, healthy meals.’ Before setting up her Cook Folk school last year, Louisa ran a catering business and worked for the renowned British grocer Melrose and Morgan, co-writing the seminal Good Food For Your Table: A Grocer’s Guide. Using fresh, seasonal ingredients, she runs half-day group workshops at her home (attendees eat what they prepare for lunch) and two-hour taster courses as well as bespoke one-to-one lessons for clients in their own kitchens. These usually begin with a ’kitchen edit’ session, which is also available as a stand-alone service.

Cook Folk - Photo: Nick Selby Cook Folk students are encouraged to cook without recipes, all tips, techniques and shortcuts are shared and Louisa also provides detailed follow-up notes. ‘I want my students to develop confidence and discover the joy of nourishing their loved ones and entertaining family and friends.’

Cook Folk - Photo: Nick Selby

Louisa Chapman-Andrews Discover your inner cook… ‘I only realised at university that I could cook – previously it had just been part of family life. I discovered that I loved making people happy with my food.’ That feeling has never left Louisa Chapman-Andrews. While pursuing a career in PR she also ran a catering business and, later, after joining renowned British grocer Melrose and Morgan, co-wrote the seminal book Good Food For Your Table: A Grocer’s Guide. Last year Louisa founded Cook Folk, a cookery school to teach students to unleash their culinary creativity. Focusing on healthy, seasonal ingredients, she holds half-day group workshops at her Acton home (attendees eat what they have prepared for lunch) and two-hour taster courses as well as bespoke one-to-one lessons for clients in their own kitchens. These usually begin with a ’kitchen edit’ session, which is also available as a stand-alone service. Cook Folk students are encouraged to cook imaginatively without recipes and tips, techniques and shortcuts are shared. Louisa also provides detailed follow-up notes to help her students try out their new skills: ’I want my students to develop confidence in their cooking and to discover the joy of nourishing their loved ones and entertaining family and friends.’