Get Fishy!

October 23, 2014 No comments »

Our two seafood courses are among the best courses that we run here in the cookery school and come highly recommended by past participants. The sheer amount and quality of food you eat during the course is worth the course fee alone. In our last two courses of 2014 we have a few spaces left, so grab them while you can. Prices will be going up slightly for our 2015 courses.

Seafood Two: Shellfish takes place on the 29th October from 6.30-9.30pm. Details and booking here.

Seafood One: Fish takes plaice on the 3rd December from 6.30-9.30pm. Details and booking here.

Or just click on the relevant images below!


Pork Butchery and Charcuterie – last few spaces

October 21, 2014 No comments »

We’re down to our last few spaces on the Pork Butchery and Charcuterie course on the 13th November. A brand new mincer arrived for the cookery school today and I’m getting very excited about the day. Steve Rossiter will be kicking off the day doing his butchery thang, with Lap-fai Lee leading us the rest of the day and introducing us to the world of charcuterie.  We’re planning to run this course just once a year, every autumn, so grab your place while you still can. More details and online booking can be found by clicking here.

Bakery Lunches this week

October 20, 2014 No comments »



This is what we have lined up for you this week

Tuesday: Tarka daal with a hunk of bread
OR Ham and cheddar croissants

Wednesday: Bacon and mushroom frittata
OR Stilton and honeyed walnut croissants

Thursday: Caponata with homemade ricotta and a hunk of bread
OR Ham, cheddar, and courgette chutney baguette

Friday: Chilli beef stonebaked sourdough pizza
OR Roasted fennel, courgette, and ricotta stonebaked sourdough pizza

See you in the week…


Lunch This Week

October 13, 2014 No comments »

Good afternoon, how’s the rain where you are? *sob*

Here’s this weeks menu:

Tuesday: Tarka Daal with Sourdough
OR Salami and Cheese Croissants

Wednesday: Broccoli & Stilton Soup with Sourdough
OR Ham and Cheese Croissants

Thursday: Houmous, Carrot, Pickle & Caraway filled baguette
OR Ham, Mustard and Pickle filled baguette

Friday: Stirchley Meat Feat Stonebaked Sourdough Pizza
OR Leek, Kale & Mushroom Stonebaked Sourdough Pizza





Lunches this week!

October 6, 2014 No comments »

Good Morning!
Miserable weather today isn’t it? Oh well… lets eat through it.

Here’s this weeks menu at Loaf:


Lunch this week

September 29, 2014 No comments »

Our ham and cheese filled croissants - available tuesday and Wednesday this week

Our ham and cheese filled croissants – available Tuesday and Wednesday this week

Join us for lunch this week, here’s what we’ve got…

Tuesday 30th Sept: Tarka daal with sourdough // Ham and cheddar croissant

Wed 1st October : Mushroom and herb frittata with focaccia and salad // Ham and cheddar croissant

Thurs 2nd October: Baguettes! Humous and roast veg // Ham and Tom’s piccalilli

Friday 3rd October: Pizza! Chilli goats cheese and butternut squash // Stirchley meat feast

Lunch w/b 23rd Sept

September 22, 2014 No comments »

pizzaBack to Pizza Friday’s this week, here we go…

Tuesday 23rd Sept: Tarka daal with sourdough

Wed 24th: Spanish tortilla with salad and focaccia

Thurs 25th: Filled baguettes: Smoked mackerel and pickles // Pear, stilton, and walnut butter

Friday 26th: Stonebaked sourdough pizza: Anchovy, black olive, mozzarella // Courgette, kale and cheddar


The Whole Hog: Pork Butchery and Charcuterie at Loaf Cookery School

No comments »


Join Loaf for a once-a-year pig butchery and charcuterie experience. This Autumn course is led by experienced cook and charcuterie enthusiast Lap-fai Lee, with a pig butchery demonstration from Bournville’s organic butcher Steve Rossiter. This day-long course will take you through options for creating amazing charcuterie, as well as fresh pork dishes, from almost every part of the pig. You’ll also be creating your own porky lunch in the middle of the day.

During the day you’ll be learning:

  • How to butcher a half-pig into primals, and de-bone as necessary
  • How to make guanciale from the cheeks
  • How to make pancetta from the belly
  • How to make back bacon from the loin
  • How to brine a ham
  • How to make and link fresh sausages
  • How to make dry cured sausages such as salami and chorizo.

This is a real ‘nose to tail’ butchery course, we won’t be wasting anything. Confidence in handling knives would be an asset, but other than that the skill level required is minimal, just willingness to take part with hands-on learning. You’ll receive ongoing support from Lap and Steve.

The course costs £120 (inclusive of VAT) and all refreshments, equipment, recipes and aprons are provided. The fee includes a delicious lunch that you will be proud to have made yourself, and you’ll have a piece of charcuterie or fresh pork to take home with you, along with a recipe booklet with everything you’ve learnt on the day. As with all of our Loaf courses, you won’t be going home hungry!

This year’s course takes place on Thursday 13th November, 9.30am – 4pm in our cookery school at Loaf HQ. To book a place, visit the course page here, or contact Nancy

We encourage your feedback on this, as it’s our first pork butchery course – what would you like to learn? Please add your comments below for Lap.

In a pickle: Basic preserving course at Loaf Cookery School

September 16, 2014 No comments »

In a Pickle: Preserving. Photo by Jane Baker

Come and spend an enjoyable evening at Loaf HQ learning the basics of preserving, and leave with your own preserves. We’ll start at the very beginning by selecting the right ingredients, learning how to sterilise equipment, learning about the importance of pectin, sugar content, and temperature, how to reach setting point for jams and jellies, and how to know when your chutney or relish is ready.

The evening is led by Loaf director Tom Baker and Rachel Carter from Cuffufle, who will demonstrate as well as guide you through doing the process yourselves, and be on hand to answer questions about equipment, supplies, and further reading.

At our preserving courses we try and use seasonal fruit and veg that we locally source. We look at many different ways to preserve and many different forms ‘preserves’ come in, from Jams to mustards, from Fruit syrups/cordials to chutneys, from fruit vinegars to relishes.

On our October course likely fruit to use/preserve will be apples, tomatoes, plums, pears, and autumn raspberries. Rachel sources a lot of her fruit from foraging, but also from Old Sandlin Fruits near Malvern, and Augernik Fruit farm in Hopton Wafers, just outside Cleobury Mortimer, they grow organically, plus she loves going to visit the Auger family! Tom sources his preserve ingredients from his allotment and foraging and the marvellous Wards’ grocers of Stirchley.
Draft list of preserves to be made/demonstrated: (this may change according to what local seasonal produce is available the day before the course)
  • Plum jam
  • Raspberry jam
  • An apple based cordial
  • Piccalilli
  • A tomato, courgette or onion relish
  • Horseradish mustard
  • Raspberry vinegar
  • Sauerkraut

If you have any excess produce from your own garden or allotment, we may be able to incorporate it into the workshop, so please let us know if theres anything you’d like to bring along.

The next course is on Wednesday 1st October and starts promptly at 6.30pm, finishes at 9.30pm, and takes place at Loaf HQ in Stirchley, South Birmingham.

You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided. The course costs £50 per person including VAT. Book via the course page on the website or by contacting

This week’s lunch:

September 15, 2014 No comments »

It feels like the beginning of Autumn doesn’t it?
Roll on warming stews and soups.  For now… we’ll hang on to a bit of summer with some salads and fritatta’s… but add some caramelized onions and roasted squash to help prepare the way.

This weeks lunch menu goes like this: