Gordon has always been passionate about sharing his love of food and the Gordon Ramsay Academy is where this is brought to life, offering guests of all ages and all levels of cooking ability the chance to enjoy fun, relaxed and informative cookery classes.
With multiple kitchens and a large demonstration room upstairs, the Academy is set up for a real hands-on experience in every class. There’s plenty of space for both intimate sessions and larger groups, plus inspiration from our cookbook library and room to relax with a coffee in our comfy lounge.
“The Academy is something I’ve been passionate about for a long time. Not only will we offer guests of all ages and abilities the chance to learn in what I hope will be fun, relaxed and also really informative classes, but there’s also so much potential for more – exciting events, Michelin-starred dining and development opportunities for chefs, home-cooks and anyone who loves food.
The thing about cooking is that you never stop learning. It’s a journey and I can’t wait to share it with you all.”
We can't wait to welcome you to the Academy in person, but in the meantime, here's a little look inside...
Our amazing chef teachers are here to guide you through every step, and to make sure you have fun! We’re always keen to learn, too, so look out for special guest chefs and experts in our upcoming classes.
Head of Culinary
Top tip: Weigh liquids on scales rather than in a measuring jug - it's more precise and much easier, you can weigh straight into your mixing bowl or pan.
Top tip: Put any veg scraps and peelings in a bag in the freezer, they're great for making homemade stocks and soups and reduce food waste.
Top tip: Brunch for a crowd? Poach the eggs ahead! Poach the eggs for 2-3 mins then cool in iced water. When ready, simmer for 1 min to heat through.
Top tip: Use a pestle and mortar instead of a food processor to make pestos and curry pastes - you can control the texture and pounding releases more flavour than chopping.
Prep Chef Manager
Top tip: Grow your own herbs. You don't need a garden, a little box or pot on the windowsill will do, they last much longer than the shop packets and add instant flavour.
Top tip: For super easy peeling, after topping and tailing a kiwi fruit, peel one strip with a knife then run a dessert spoon around inside the skin to peel it perfectly. Ta dah!
Top tip: I use a potato peeler for everything! Shavings of Parmesan or chocolate, cucumber, carrot or courgette ribbons in salads, big strips of citrus zest... it's so handy!
Top tip: Save the rind from Parmesan cheese to add extra flavour to soups, sauces and risottos, just chuck it in with your ingredients and let it simmer away for a rich savoury taste.
Social Media and Marketing Executive
You might see Ella running around with a camera in hand ready to capture your cooking triumphs - you might be the star of our next social media post or email newsletter!
A short hop from London, there’s plenty to discover, wherever you’re travelling from.