Technique over recipes
We teach why things work. Once you know how to brown, season and balance, you can improvise.
Our story
Martha Harper opened Torandlokypussy on Chapel Yard in 2018.
A short history
The school began as a supper club in Martha Harper's home. Guests kept asking how a dish was made, and soon the evenings turned into small lessons.
By 2018 the dining table was too small, and the neighbours were tired of the smell of garlic. A rented kitchen on Chapel Yard offered more space.
We bought second-hand stoves and benches, built six stations and invited the first students. They were mostly friends and their long-suffering partners.
Today we offer a regular timetable, private classes and the occasional chaotic Saturday workshop.
What matters to us
Small groups
No more than twelve per class, so each cook gets proper attention and nobody's stuck waiting for the one working stove.
Eat what you cook
Every class ends at the table. It's the best part, and the quickest way to see what worked.
Seasonal and local
We buy from nearby growers and bakers whenever we can, and the menus follow what's ripe.
Behind the counter
Martha runs the school, writes the menus and teaches the basics course, which has changed many people's weekday dinners.
Hannah teaches Indian and South-East Asian cooking, with a big focus on layering spices and balancing heat.
Freya orders ingredients, prepares the stations, keeps the knives sharp and makes sure the dishwasher is never empty.
Emily teaches fresh pasta, sauces and regional Italian dishes, and keeps an eye on every plate of ravioli.
Harriet runs the summer and autumn workshops on jams, chutneys, ferments and pickles, and sells jars at the end of term.