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COVID Update – November 2020

To all my wonderful customers

Following the government announcement on 31 October we are now temporarily closed.

Apologies for the delay in letting you all know but I have been awaiting for the full Out of School Setting guidance to be released and the school venues to advise.

I will be in touch with all my customers with current bookings to arrange full refunds.  Vouchers which have been redeemed will be reinstated and all current vouchers have been extended to 31 March 2021.

In the meantime just a reminder that gift vouchers are available online @

which make lovely Christmas gifts.

Keep up to date with all upcoming news and developments at:

https://www.facebook.com/cuisinebynadine/

https://linktr.ee/cuisinebynadine

Thank you for your continued support at this difficult time.

Kind regards

Nadine

***COVID-19: Update October 2020***

I am very pleased to announce that classes will resume Saturday 7 November.

Covid-19

Cuisine by Nadine – Cookery School recognises that careful planning is essential in order to keep the children, adults and our team safe, and to limit the spread of coronavirus/Covid-19, within our setting.

Accordingly, I (Nadine Spink) have conducted a thorough Covid-19 risk assessment for cookery classes run at the venues in which I operate. The assessment has been based on Government guidance for  protective measures for holiday and after-school clubs, and other out-of-school settings during the coronavirus (COVID-19) outbreak – Updated 20 August 2020.

 I will review my risk assessment on a monthly basis and or whenever Government guidance changes. 

The Covid-19 risk assessment and Covid-19 Policy shall apply to all students, team members, volunteers, or anyone working on behalf of Cuisine by Nadine.
In addition to this as the owner of Cuisine by Nadine I have successfully completed Covid-19 Awareness Training.

Classes will be available to book online shortly I will also keep both my website / social media updated.

Terms and Conditions agreed at the time of booking also include two other documents which are our Covid-19 Policy and Covid-19 Agreement found at the links below.

Closure/Refunds

If we need to temporarily close the class due to insufficient staff resulting from illness to run sessions safely. Or in the event that we have a number of confirmed cases of Covid-19 associated with the class or we need to close if advised to do so by the local Health Protection Team in order to limit the spread of the virus we will contact all parents via telephone or email to advise as soon as possible.

If the class needs to close at the request of the school or for the above reasons then a full refund will be issued if a transfer to another class is not a suitable alternative. Outside of these circumstances normal Terms and Conditions agreed at the time of booking apply.

***For customers with current bookings these may be transferred to a future class or a full refund given.
Customers with current gift vouchers these have now been extended to 31 March 2021***

Today is World Egg Day

Where would any cook be without eggs? They give colour to our pasta and creamy thickness to our sauces, and that’s before one even begins to take into account the nutritional benefits of such a healthy, filling, protein-packed ingredient. Possibly the most versatile ingredient!

Classes resume 7 November

A recipe for the kids to try that showcases eggs perfectly!

Cheesy potato Scotch eggs

Ingredients

4 eggs

500g leftover mashed potato

185g grated hard cheese

Freshly ground black pepper

150g packet couscous

Equipment

Small saucepan, large bowl, kettle, large plate, baking tray.

Method

  1. Hard boil eggs, then once cooled, remove all shell.
  2. Whilst eggs are cooling, cook the couscous according to the packet instructions.
  3. Coat cooled eggs in 0.5 to 1cm of potato and cheese mix which has been seasoned with black pepper.
  4. Roll in cooked couscous.
  5. Shape into a ball, make sure all eggs are even.
  6. Bake in the oven for 5-7mins or until crisp.

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COVID-19: Update

COVID-19: Update August 2020

Dear Parent/Guardian
I hope you and your families are safe and well!

I anticipate being able to resume my classes September/October although this remains unconfirmed, you and your child’s safety and that of our team is paramount and priority.

I am committed to both child protection and safeguarding of all our students. Currently there is still some uncertainty about return dates as I am awaiting clear guidance from the school venues and will be able to advise more in due course.

I will keep both my website / social media updated and will confirm return arrangements once known via these mediums.

However following government guidelines,  ‘Cuisine by Nadine’ Cookery School recognises that careful planning is essential in order to keep the children and our staff safe, and to limit the spread of coronavirus/Covid-19, within our setting. Accordingly, I am conducting a thorough Covid-19 risk assessment and will review it on a regular basis and whenever Government guidance changes.

All of our classes will adhere to these new safety measures when we are permitted to return and will be in addition to our normal measures ensuring a robust policy that protects all parties but also allows us all to have some cooking fun!

For customers with current bookings these may be transferred to a future class or a full refund given.
Customers with current gift vouchers these have now been extended to 31 March 2021 allowing plenty of time for use once classes are back up and running.

Please follow me on social media to keep updated
linktr.ee/cuisinebynadine

Tip – Reduce Vegetable Waste

Use more parts of the vegetables you cook with

Do you chop off certain bits of vegetables and throw them away? Rethink what you’re doing, because there are lots of parts of vegetables that we regularly bin that are extremely tasty and add different textures. From broccoli stalks to celery tops, pea pods to the skin of an onion, you could be using more of each vegetable, rather than throwing away.