DINNER’S IN THE BAG

  • 30th November 2016

Sharing good food in great company is one of life’s great pleasures and the Michel Roux Jr Cookery School at Cactus Kitchens gives students the confidence and skills to create delicious meals for friends and family. Our mission is to make cooking entertaining and enjoyable. While many students opt to spend a day learning how to cook a delectable 3-course meal with a Roux chef, we also have classes devoted to baking bread, knife skills, pastry and patisserie or mastering sauces.

Cactus Kitchens shares a home with the long-running BBC One cookery programme Saturday Kitchen; the cookery school was established in 2013 to give fans of the show an opportunity to cook alongside some of their favourite chefs, including the school's founder, 2-Michelin-starred chef Michel Roux Jr who hosts classes regularly. Since then the school has gone from strength to strength and in September 2016 was voted Food & Travel Magazine Cookery School of the Year.

One important lesson students learn is that chefs hate waste especially when they are cooking with expensive ingredients. From saving bones and vegetable scraps to use in stocks and soups to finding creative uses for leftovers nothing is ever thrown away. The more skilful and confident cook you are the less likely you will be to let food go to waste in your kitchen. Learning how to handle a knife properly, for example, means you'll get much more mileage from ingredients that need deft peeling, paring, chopping, filleting or skinning, with the added bonus that your food will cook evenly and look much more attractive on the plate.

The school donates any surplus food to a neighbouring veterans’ charity, runs cooking classes for youngsters at a local youth club and lends enthusiastic support to waste saving initiatives. So when it came to selecting a bag in which students could carry home their dishes of the day, we went in search of an ethical receptacle worthy of a conscientious cook.

And the durable and endlessly useful BIDBI bags deliver: like our cooking ingredients these lovely bags are responsibly sourced; like our students' newfound culinary skills, they’re designed to last a lifetime. It’s a winning recipe.