Discover what's on the Cookery School menu next semester

Looking to sharpen your cooking skills, try new flavours, or simply enjoy a fun evening with fellow students? The Cookery School is back for semester two, and this time you can see exactly what you'll be cooking before you book.

Whether you're a total beginner or already confident in the kitchen, each session is designed to teach practical skills you can use again and again in halls. And, because we know how important dietary requirements are, we're sharing the full weekly menu in advance so you can choose the dishes that suit you.

How to book your place

Booking is quick and easy, just head to the University of Southampton Online Store.

You'll find all available dates for semester two and can secure your place in just a few clicks. Sessions often sell out, so booking early is recommended.

Weekly menu: What you'll be cooking

Week 1 — Weds 4 Feb: Sichuan-style pork

A bold, flavour-packed introduction to the course. Learn how to balance heat, aromatics, and spice in this classic Sichuan dish.

Week 2 — Weds 11 Feb: Creamy mushroom pasta

A comforting, vegetarian pasta dish that teaches you how to build flavour with simple ingredients.

Week 3 — Weds 18 Feb: Fish goujons and homemade tartar sauce

Crispy, golden fish goujons paired with a fresh tartar sauce, perfect for mastering breading and frying technniques.

Week 4 — Weds 25 Feb: Chicken biryani

A fragrant, colourful one-pot dish that introduces you to layering spices and cooking rice to perfection.

Week 5 — Weds 4 Mar: Sriracha-glazed chicken burger

Sweet, spicy, and seriously satisfying. Learn how to make a juicy chicken burger with a homemade glaze.

Week 6 — Weds 11 Mar: Lemon and tuna pasta with capers

A bright, zesty pasta dish that's quick, budget-friendly, and ideal for weeknight cooking.

Week 7 — Weds 18 Mar: Chicken chow mein

A takeaway favourite you'll learn to make from scratch, complete with stir-fry techniques and flavourful sauces.