COOK

Remarkable Food For Your Freezer

Blog Archive - February 2013

Watch Us Mincing....

Posted on 28 February 2013

Tags: Food

 

At COOK our founding principle is "to cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade." When it comes to mince, we actually go a step further and do what a good butcher would: we buy whole joints of beef, trim off any excess fat and then mince them ourselves at the Kitchen. Last week we did a bit of filming in the kitchen so we can show you how it really works.

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Love is...

Posted on 19 February 2013

Tags: Competition

In honour of St Valentine’s Day we held a competition to win a Love Box: a week’s worth of meals for two, all for the price of one meal out on Valentine’s. We figured that it was worth remembering, amidst the heady mix of pink champagne and deluxe chocolate boxes, that love isn’t just for Valentine’s (it is actually all around), and so we asked you to give us a definition of just what you think ‘love is’.

If anything, the competition only seemed to prove that love is many different things to many different people and still one of life’s great mysteries. The winner of the Love Box was Graham Hawarth who described love as ‘seeing the soft smile on her face when she wakes up to breakfast in bed’. Now, isn't that enough to make your heart melt? This was not an uncommon theme: for many, breakfast in bed was an essential in any loving relationship.

 

 

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A Letter from Co-Founder Edward

Posted on 16 February 2013

 

Dear All

Right, I’m going to get straight to the point. I am generally quite a happy soul but this horse meat scandal has made me absolutely, bloody furious.

When Dale and I set up COOK 16 years ago, the whole point was to do things differently to the supermarkets. Our founding principle was: "To cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade." That remains the aperture through which everything we do is judged.....

 

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The Mincer of Truth

Posted on 8 February 2013

At COOK our founding principle is "to cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade." When it comes to mince, we actually go a step further and do what a good butcher would: we buy whole joints of beef, trim off any excess fat and then mince them ourselves at the Kitchen. Last week we did a bit of filming in the kitchen so we can show you how it really works.

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Jemima's Diet Blog: Round Up

Posted on 5 February 2013

 

So I've come to the end of the road with my diet blog. I've crossed a milestone and hit 10st 13 3/4 lbs (thank God for accurate scales - no rounding up here!) That's a healthy weight loss of 8lbs in 3 weeks and not to be sniffed at. Plus it means my nightmare visions of me steadily putting on weight as the weeks went by never came true - so I'm pretty happy.

Since I've discussed little but dieting with anyone and everyone the past month (I fear conversation may dry up rapidly in February) I thought I'd share a few things I've learnt in a COOK Diet Round Up...

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Hello Bishop's Stortford!

Posted on 3 February 2013

Tags: Opening

It’s always really exciting when we open up a new shop - it makes us feel a little like we’re taking over the world with our remarkable food. On Friday last week we opened our new store in Bishop’s Stortford with a ribbon cutting from the wonderful Deputy Mayor, Councillor Janice Elliott (a long-time fan of COOK!) and plenty of celebratory bubbly.

Thank you to everyone who popped in to say hello and make us feel welcome in our new neighbourhood. We had an incredibly enjoyable opening weekend and hope that you'll return for more food and fun.

In celebration we've collected together some facts about the lovely town of Bishop’s Stortford, but hope to discover many more weird and wonderful things during our time here!

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