The Avenue Cookery School — Attraction in London

Firstly, I would like to say, that the place is quite clean and an impressive kitchen with everything needed. The main teacher explained some interesting facts and the other 2 people working there we're very helpful with reminding me how to complete certain steps. I also liked the short explanations, followed by active participation. That format worked really well.

I attended the Argentinian cooking class, and I expected the teacher to be South American and know what to expect in terms of flavours and consistencies.

A demonstration was reviecieved and the result of the Alpharojes cookies did not produce a crumbly melt in your mouth texture and the Dolce De Leche together with the cookie was quite salty.

Some crucial elements of the written recepie weren't mentioned, such as mixing eggs and sugar until pale or refrigerating the dough. Upon receiving the written recepies and comparing them to class, the methods we're completely different to what we were shown and some ingredients weren't used, such as Vanilla extract. We were told to roll the dough into a log and then cut 8 pieces, which prduced thicker cookies, where as the written recepie says to roll the dough and cut out circles using a 5 cm round cutter. I would have expected to get the same recepie of what was made in class with the same methods used.

The Empanadas had way too much mayo for my liking and not enough flavours apart from that

I liked the demonstration for cutting the tomatoes and onions and how to make them all look the same size, to be more presentable in salads.

The chimichori was very imbalanced for my liking.

The atmosphere wasn't great, lots of people getting drunk around and it's mainly for couples and groups, me being the only single person there.

The Sirloin steak was the highlight of my night and it was cooked to perfection. I thoroughly enjoyed that.

The reason for my attendance was to perfect my ability to being able to make these dishes to the desired textures and regrettably the class did not help me...

We went to pasta making class for our Hen Do and it was such a fantastic way to celebrate our lovely bride, and a great group activity to break the ice and meet all of her friends.

The Avenue's communication with regard to organising the event was incredible (and as a bridesmaid, this is so important because inevitably, you're always a little stressed organising a big and important event like a hen do!) I was so pleased with how responsive the team were to my emails, and how the logistics worked, it was all so easy.

Richard was really fantastic teacher on the day, and very patient with us all. The entire Avenue team also were really accommodating when we asked if we could come a little early to set up some Hen Do decorations.

The pasta making instructions were really easy to follow, and we really enjoyed learning about the science behind making the pasta from scratch.

The environment was really relaxed, friendly and featured a killer playlist too!

Richard had two other colleagues working with him and checking we were all ok and following the instructions correctly. They were really friendly and really enthusiastic to help.

After we finished making the pasta, we all sat down to eat what we had made and it was very delicious. I am SO thrilled with how the day turned out, and I am very thankful that the Bride enjoyed the day so much. Highly recommend the Avenue for large events like Hen Dos, and will be coming back in the future for that bread...

I came from Worcestershire to do the sushi course that was bought for me as a gift. We advised them we were vegetarian when we made the booking. When the course started the veggies provided were an avocado, a quarter of a cucumber and half a red pepper, which we felt was extremely poor vaule for money for vegetarians. When the fish was handed out to other students, a member of staff came over and said to us, "As you are vegetarian, I have you some Tuna." which anyone with a food qualification should know, Tuna is fish, and therefore not vegetarian. After explaining again that we are vegetarian and therefore did not eat fish, she then replied "oh, I didn't know that." even though we had informed them when booking, and they had come over to ask who the vegetarians were? So very confused as to what she meant. We also were given a blue chopping boarding on our station, which made us feel a bit unconftable as this would have been used for preparing raw fish perviously. At the end of the course, it felt very rushed to eat the food and felt like we were all kicked out as they wanted to close up and go home. Overall we found the course very poor value for money compared to other cooking courses done elsewhere, learned nothing new, and found the staff very unprofessional. If Veggie, just be careful using this place for any...