We are VERY excited to announce that we are opening a restaurant! 

We are working with LCP resident chef Alice Staple, now Executive Head Chef of the restaurant, and Head Chef Dominique Goltinger, previously Bistro Bruno Loubet and Grain Store, to bring you the food fro...

Photo credit: Lerato Foods

This recipe is popular in our cookery classes led by Lerato Foods - it's an easy way to transform the humble cauliflower and everyone loves making their own peanut butter!

Peanuts, also known as groundnut, are very popular in West African...

Urban Food Fortnight takes place, as you have no doubt guessed, over the period of a fortnight all across London.

The fortnight connects restaurants and retailers with London’s edible gardens and small producers, to showcase the best food and drink on offer in the city...

Photo credit: Holly Farrier 

This simple but delicious smoked salmon mousse appeared on the menu at our first Amateur Table supper club.

It’s a perfect dish to make ahead of time and leave in the fridge until you’re ready to serve it. Don’t be afraid to play around with...

As part of our new kitchen garden project, Cultivate London will be leading community gardening days, every other Friday 10am - 6pm. 

The sessions are open to anyone and we very much encourage kids to come down after school.

Gardening will take place across the Lond...

At London Cooking Project, one of our main aims as a business has always been to support foodies by providing a platform to help them on their journey - whether that's on their mission to open a restaurant and make it in the business, or simply take the step to hosting...

In partnership with Cultivate London, we're aiming to build a community kitchen garden outside London Cooking Project on the Ethelburga estate.

Cultivate London are an innovative urban farm and social enterprise based across multiple derelict sites in West London. They...

Sloes are coming into season and let's face it, sloe gin is quite frankly the best. When your foraging is done and your gin is ready for sipping, try out this gorgeous sloe gin jelly with a white chocolate panna cotta at your next dinner party.

Recipe from London C...

This year we started a partnership with a fantastic charity, Be Enriched and launched The Battersea Canteen. The Canteen is open once a week on Tuesday evenings and anyone can come and enjoy a three course meal made out of surplus food for free.

Photo credit: Prith...