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  • Chef Academy
    • Syllabuses & Fee Structure
    • Level 2 Award Culinary Arts (Bronze)
    • Level 3 Certificate Culinary Arts (Silver)
    • Level 4 Diploma Culinary Arts (Gold)
    • Accommodation
    • FAQs
    • Graduate Videos
      • Level 4 Diploma Graduates
      • Food Entrepreneurs
      • Aspiring Chefs
      • Career Changers
      • Enthusiasts
      • Gap Year Students
  • Cook School
    • Cookery Courses, by calendar
    • Cookery Courses, by event
    • FAQS
  • e-platform
  • Schools
  • Partners
    • delicious.
    • CTH.
    • ICSA.
    • Dorset Magazine.
  • About
    • Blog
      • Clam Chowder
      • Vanilla & Orange Rice Pudding
      • Cashew & Date Slaw
      • Learn to make Pandoro
      • Dorset Magazine, video recipes
      • Cooking in Isolation, video series
      • News
      • Competitions
      • Recipes
        • Spring
        • Summer
        • Autumn
        • Winter
    • Our Story
    • Meet the Team
    • Our Awards
    • Our Videos
    • How to Find Us
    • Open Days
    • Funding Options
    • Career Support
    • Student Visa
    • We’re Hiring
    • Contact Us
  • Shop
    • Gift Vouchers
    • Utensils
    • Your Basket
  • Search

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Culinary Christmas Bundle!

In Blog, Competitions & Promotions by Luke Stuart13th December 2017Leave a Comment

We are really excited to announce our WhitePepper Christmas Culinary Offer Package, This exclusive offer is only available when you book a 2nd place or 2nd ticket on to one of …

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Quarter Finalists at White Pepper

In Blog, Competitions & Promotions, Events & News by Luke Stuart4th February 2014Leave a Comment

Huge congratulations to the 24 quarter finalists of Dorset’s ‘Yes Chef’ held at White Pepper HQ…

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We are Recruiting

In Blog, Events & News by Luke Stuart7th February 2013Leave a Comment

White Pepper currently has a number of work related opportunities available…

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🎓Culinary Arts Qualifications 𝙇2-𝙇4
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🇬🇧Chef Academy Est. 2010
Ham • Mushroom • Artichoke This is ham hock Ham • Mushroom • Artichoke This is ham hock #ballotine with capers and herbs, pressed with a little jelly and rolled in a bacon crumb. Topped with a #sousvide egg yolk. Served with wild mushrooms, a silky purée and #brioche as a starter. #whitepepperchefacademy Silver programme 🔥
This is #kedgeree Seemingly simple but lots to co This is #kedgeree Seemingly simple but lots to consider on day 1 of Silver Academy!!
A Friday Farewell #chefacademy Bronze. It’s be A Friday Farewell #chefacademy Bronze. It’s been an absolute pleasure working with this cohort who have exuded so much passion and enthusiasm to get ahead. Of course this is not the end; some will be back for Silver and Gold training. The others are now Level 2 Alumni whom we expect to help into their chosen jobs.
Huge congratulations to Bronze Academy #graduation Huge congratulations to Bronze Academy #graduationday 🎓
Pork • Carrot • Cauliflower This is belly po Pork • Carrot • Cauliflower This is belly pork cooked sous-vide with jewelled carrots & cauliflower and garlic purée on the 1st day of the 3rd and final week of Bronze Academy. It takes two days to prepare this; the pork belly is dry cured, then washed and cooked in a water bath. It’s then pressed overnight before making crackling and glazing the pork in a pan. #chefschool
Chicken • Sage • Ham 2nd Friday of Bronze #ac Chicken • Sage • Ham 2nd Friday of Bronze #academy, this is Chicken Saltimbocca in the April sun in our courtyard at Bere Farm... Breast stuffed with shallot and sage butter and cooked sous-vide. Finished in a pan with a little #beurrenoisette Tortellini made with chicken leg, roasted carrots and tarragon. A light jus with turnips and tomatoes. Not easy under time pressure 🔥 #chef
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White Pepper Cookery Ltd is a company registered in England and Wales. Company No. 07344208. Registered address: Bere Farm, Lytchett Matravers, Poole, Dorset, BH16 6ER.

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