Cracking Good Food are a not-for-profit social enterprise which launched six years ago with the aim of getting more people in the North West to cook and eat homemade food. They’re on a mission to promote cookery skills and healthier eating for all.
good food and it’s
certainly not expensive
once you know what to
cook and how
They run an extensive programme of cookery classes, courses, workshops and demos. Sustainability is at the centre of what they do – campaigning against food waste and advocating the use of local, seasonal produce in exciting ways. And they’ve never been busier.
“People are now really beginning to question what goes into their food and where it’s come from, so the interest in cooking great food from scratch has never been keener,” says director, Adele Jordan.
“We believe that everyone deserves good food and it’s certainly not expensive once you know what to cook and how. There’s simply nothing greater than sharing good, home cooked tasty food around the table!”
There are cookery schools in Chorlton, Didsbury, Flixton and Prestwich, offering a wide range of classes.
Breadmaking courses are always popular – there’s a full day course in Didsbury on the 21st May where you’ll learn what really goes into commercial bread!
The Thai and Vietnamese class on 11th June offers the chance to try out some sensational Asian flavours, whilst Pasta e Basta offers a unique opportunity to indulge in a six hour session with a professional Italian chef, learning how to create beautiful Italian dishes such as black squid ink taglitelle, beetroot gnocchi and chestnut flour farfalle.
Looking for something a little different? Urban Foraging will teach you how to find edible delights available in places you wouldn’t expect such as Fletcher Moss Park and Chorlton Waterpark.
In order to make them accessible to as many people as possible, their courses are some of the cheapest in the region – and they help pay for their outreach work where they teach community groups how to cook locally sourced, affordable food from scratch . Right now they are cooking with clients of the Mustard Tree charity and with beneficiaries from three food banks in the city. They are also working with schools to get more organic produce on the menus, and they will be running waste workshops for them later this year.
What a cracking good idea.