The unique cookery school was established at Parkdale in 1982. The school offers an excellent working environment and accommodation in single, double or twin en suite rooms. The Cordon Vert School has an unrivalled reputation for excellent, imaginative and innovative vegetarian cuisine, drawing on the variety of international flavours and ingredients reflecting current trends in world cuisine with ideas that are fresh and imaginative. Courses run throughout the year and are taught
by our team of highly qualified and enthusiastic tutors. A relaxed, friendly approach ensures an atmosphere in which individual talent and creativity are positively encouraged.
1 day Workshops
If you love to learn how to cook by practical methods, then these one day workshops are just for you. Our team of experienced tutors will demonstrate dishes on a particular theme and then help you recreate a selection which will be enjoyed by everyone as an informal buffet lunch - all washed down with a well earned glass of organic vegetarian wine, of course! Practicalities : Arrive by 9.15am for coffee with demonstrations beginning at 9.30am. Day finishes approximately 3pm-3.30pm after lunch.
2 day workshops
Enjoy a two day break with a difference. Learn a new skill, meet interesting people and make the most of the Cordon Vert School's excellent facilities. Cordon Vert Two Day Courses are an ideal opportunity to explore new tastes whatever your level of expertise. They cover a wide variety of recipes, techniques and styles of vegetarian food. Practicalities Two Day Workshops workshops begin on Friday evening at 6pm and finishes on Sunday at approximately 2.30-4pm. Mid-week Workshops begin the first evening at 6pm and finishes on the last day at approximately 2.30-4pm. Accommodation is en-suite single rooms, with some twin and double rooms. Prices are inclusive of all meals, accommodation, handouts and tutoring.
Training for professional chefs
The course introduces caterers to a wide range of products and ingredients, encouraging them to experiment with taste, texture, and presentation of vegetarian food.
Team Building Days
Which team will be first to finish cooking their meal? Who has been cleanest in the kitchen? Who has presented their dishes to the best restaurant standards? And, finally, whose meal tastes the best?
Here at the Cordon Vert School, we offer a unique package for up to 12 delegates. What better way to build up Team Spirit than cooking a meal together and then sitting down to eat the fruit of your labour with your team mates!
For information on the latest workshop,
see right >>>>>>>>
For more details,
please contact Lyn
on 0161 925 2014
WHAT IS THE VEGETARIAN SOCIETY?
The Vegetarian Society of the United Kingdom is the oldest vegetarian organisation in the world. It is an educational charity promoting understanding and respect for vegetarian lifestyles.
WHAT WE DO
We offer expert advice on nutritional issues and provide free information to individuals, companies and organisations.
We keep vegetarianism in the news and feed the real facts to the press.
We campaign to raise the profile of vegetarian issues and help people understand the reasons for choosing a vegetarian way of life.
We give talks and presentations to schools, colleges and community groups.
We distribute teacher and student packs to ensure that vegetarianism is well represented in the Food Technology curriculum.
We teach members of the public and professional chefs how to cook imaginative, creative and delicious vegetarian food.
We set standards for what is truly vegetarian, then challenge perceptions with National Vegetarian Week.
We work behind the scenes with the food industry to improve provision; persuading food manufacturers and retailers to use free range eggs, to take the gelatine out of their yoghurts or to cook their veggie burgers separately from their meat.
We give vegetarians and vegans from all walks of life a louder, stronger, better-informed voice.
We reward integrity within the vegetarian marketplace with the Annual Vegetarian Society Awards
WHY WE ARE A CHARITY?
As a registered educational charity, our members and partners know that everything we do is done to promote knowledge and understanding of vegetarianism. This helps us to work constructively with businesses, government agencies, policy makers and institutions whilst remaining independent of these big players. We do not receive any government funding, so we rely on membership fees and donations to carry out our vital work.
What is a vegetarian?
‘A vegetarian is someone who does not eat any meat, poultry (that’s chickens, turkeys, ducks and geese to you and me) , game (any animal caught by hunters) ,fish, shellfish, or crustacea (like lobsters), or any kind of slaughterhouse by-products (such as gelatine or rennet).'
What do vegetarians eat?
Lots of things!
One of the great things about a vegetarian diet is that it is full of healthy, fresh, nutritious, delicious food!
We don’t just eat salad. We eat pasta, pizza, curry, rice, cheese, beans, jacket potatoes, eggs, a luscious variety of fruits and vegetables. We even eat ice cream, chocolate, chips and crisps!
The only things we don’t eat are those foods for which an animal (including fish) had to die.
Why do we need a Vegetarian Society?
Vegetarianism is growing and becoming more mainstream, but vegetarians are still only a small proportion of the population. The quality and range of vegetarian food has improved enormously over the years, but it’s not enough. We have helped make life easier for millions of vegetarians, but we’re not satisfied. Photographic film and many prescription drugs still contain gelatine. Most wines and beers still don’t say whether or not they were produced using animal products. Your relatives probably still think it’s a phase you’re going through and the dictionaries aren’t sure whether or not vegetarians eat fish.
We've come a long way but we're not satisfied - there's still a lot of work to be done.
Violent Veg!
Who ever said being a vegetarian was boring?! Being veggie makes you feel good, and being veggie is fun!
These cards have been created specially by the Violent Veg team for The Vegetarian Society (you may have seen their work in card shops).
Enjoy, and remember it's just a bit of fun!
Visit the young vegetarian web site to see some more of these fabulous cards, click on the link below...
Support The Vegetarian Society - become a member or buy membership as a gift, just in time for Christmas, and for as little as £21 (waged) for adults and £7 for children, members receive:
•
a glossy quarterly magazine packed with news, features, recipes and other useful information;
•
membership discounts in hundreds of shops, cafes and other veggie-friendly places;
•
access to a special telephone information service from our headquarters;
•
plus an opportunity to get in touch with local contacts for on the ground knowledge about what’s available for vegetarians in different parts of the country.
A vegetarian diet is a healthy diet as long as it is balanced. However the issue of balance is not specific to vegetarians. Balance is important for everyone. Dieticians recommend that we should follow the
Balance of Good Health. This is general advice for the whole population, including vegetarians.
FRUIT AND VEGETABLES 5 portions daily.
This includes canned
fruit and veg, dried fruit,salad and fruit
juice. Fruit andveg
supply vitamins,
minerals and fibre. Potatoes do not
countin this group, as they are predominantly
a starchy food.
PROTEIN RICH FOODS
– ALTERNATIVES
TO MEAT 2-3 portions daily.
This group would be traditionally looked at
as the meat section.
Vegetarians get a plentiful supply of
protein and iron from pulses, nuts, seeds, eggs, tofu, soya, mycoprotein and
wheat protein
BREAD, CEREALS
AND POTATOES 5 portions daily.
These starchy foods make up the basis of most meals. This group supplies carbohydrates, fibre, protein and some vitamins and minerals.
MILK AND DAIRY PRODUCTS 2-3 portions daily.
Milk provides agood source of calcium,
protein andvitamins.
SUGAR AND FAT Although some fat is needed in the diet, too much fat can
lead to health problems. Fat and sugar occur naturally in foods,
therefore it is important to watch our intake of this group.
2. Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges. Mix the oil with the pesto and garlic.
3. Heat a large griddle pan or fire up the BBQ. Brush the vegetables lightly with the oil mixture and grill on both sides until starting to soften. Then whizz the bread with the herbs in a food processor. Season well.
4. In a ceramic quiche (dia 26cm) or casserole dish (approx 26cm x 22cm) sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre or additional rows.
5. Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 minutes until crisp.
Can be served at room temperature, with a flageolet bean, tomato, onion and avocado salad.
2.
Spread the hazelnuts on a baking sheet and toast them in the oven for 10-15 minutes, or until they are a pale biscuit colour. Turn the nuts on to a cloth and rub off the skins. Cool, then process them in a food processor or electric coffee mill. Set aside.
3. Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Gradually beat in the milk.
4. Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of of a double boiler, stirring constantly until it is thick enough to coat the back of a wooden spoon. Take the custard off the heat and stir in the chocolate until melted. Set it aside to cool, stirring it from time to time to prevent a skin forming.
5. Stir the ground hazelnuts into the cold custard. Whip the cream until it holds soft peaks and fold it in.
6. Freeze, vigorously whisking the partially frozen ice at least once during the freezing process. Or use an ice cream machine.
Subscribe to our 'What's On' emailservice
delivered every Monday
& Thursday. It's FREE!
SILENT
BUT DEADLY
Facing the facts head (or rather rear-end) on.
The Vegetarian Society has launched a series of advertisements highlighting the shocking statistic that damaging gaseous emissions from farmed animals exceed those of the world’s entire transport system.
Christmas wouldn’t
be Christmas
without
…..festive favourites for vegetarians.
This year’s menu is ideal to share with family and friends – it’s traditional, tasty and turkey free.
These dishes give a nod to seventies cuisine but bring the classic nut roast and all the trimmings right up to date. It’s ideal food to share when getting family and friends together for that big traditional feast.
Call 0161 925 2000 to order a free copy of this year’s recipe booklet full of tasty food and lots of tips and hints about enjoying a delicious veggie Christmas.
Thurs 14th August A Taste of the Mediterranean
(1 Day Workshop)
This one day workshop is for professional chefs simply looking to develop their repertoire of vegetarian recipes with hands-on help from our own master tutors.
With the diversity of Mediterranean cuisine we struggled to keep the recipe numbers to 10 and have included fennel lasagna, Catalan frittata, sweet potato and corn cakes, frozen cappuccino and chocolate amaretti torte, to enthuse your imagination. Registration is at 9.30am with a finish time of 4.30pm.
Sunday 17th August Route 66 Workshop
(1 Day Workshop)
From LA to Santa Fe, Amarillo and Chicago, this culinary adventure will explore the spectacular range of American cuisine. From fusions of Native American to Spanish, Italian and North European, we've gathered a huge variety of dishes for you to cook, ranging from butternut squash and sweetcorn soup, to pumpkin seed pesto and artichoke pasta, to pine nut tartlets and Cajun blackened tofu. Our expert tutors demonstrate dishes to you in the morning and then help you recreate a selection of them for your lunch which is shared buffet style and all washed down with a well earned glass of crisp and fruity organic wine, vegetarian of course! Registration and coffee is at 9.15am with a finish time of approximately 3-3.30pm
Wed 20th - Friday 22md August Introduction to Vegetarian Cooking Workshop
(3 Day Workshop)
If you are new to vegetarianism or want to learn the basics from scratch, this two-day course is packed with demonstrations, hands-on workshops as well as advice on a vegetarian diet and an introduction to menu planning. You will be introduced to a variety of vegetarian ingredients and flavourings for both sweet and savoury dishes and shown how vegetarian meals can be interesting, nutritious and delicious of course! As well as an opportunity to make your own bread and short crust pastry, you will learn, how to make the best use of tofu and have an introduction to making soups, pates, tarts and puddings.
Sat 23rd August Hot and Spicy Workshop
(1 Day Workshop)
From smoky Chipotle to fiery Birds Eye to Poblano, we’ll show you through demonstration sessions how to use a range of chillies plus a huge variety of spices from the Mediterranean, New World and the Orient. If you want to know what La Kama, Tsire powder or Tadka are then this is the course for you. Recipes will include traditional savoury dishes such as curry, as well as soups, starters and even a sweet chilli jam, and then there’s desserts such as chocolate chilli torte and sweet samosas! Arrive for coffee and registration at 9.15am and finish after lunch at around 3.00-3.30pm
Sunday 24th August Dairy Free & Delicious Workshop
(1 Day Workshop)
A fascinating mixture of both simple and gourmet recipes which shows how easy it is to use alternative ingredients to cheese cream and butter in your diet, ranging from Crème Patisserie Tarts with Fresh Fruit to Almond Burritos with an Avocado Salsa. There are also no eggs included on this course, which makes it ideal for any vegan students. As with all our workshops dishes will be demonstrated to you by one of our Cordon Vert tutors and then you will get to reproduce a selection of the dishes working in groups of three. A well earned glass of vegan white wine will be enjoyed over a relaxing buffet style lunch. Registration and coffee is at 9.15am with a finish time after a late lunch of around 3.00-3.30pm.
For more information
on these workshops, including details of
how to book,
please contact Lyn
on 0161 925 2014
