“I strongly believe home cooking should be an utterly enjoyable and relaxed experience. It’s our mission to make sure that you love the whole food business as much as we do, in a way you never have before. We won’t be happy until we have made a difference your experiences in the kitchen, whatever your level of knowledge and skill.”

Emily Carey, Founder of Get Cooking

A home cooking school

Get Cooking is about you discovering the home cook in you, your passion for food that you can enjoy, show off and share. Whether you’re a beginner or advanced in the kitchen, if you want to cook fantastic food we can help. Delicious dishes that impress don’t have to be complicated, the simplest combinations can be the best, turning your mealtimes into the ultimate pleasure.

Each class is about simple, homemade food, using fresh and wholesome ingredients – taught in an informative, accessible and friendly way.

Classes range from Mediterranean and Mexican to sourdough breadmaking. But the new programme has a strong emphasis on gut health showing how to make fermented food and drinks. All classes are vegetarian and vegan friendly.

Our Location

Located in the vibrant area of Farsley, Leeds – a creative district with a large number of independent businesses and places to eat – we are easily accessible from other areas of Leeds, Bradford and Kirklees. 

About Emily

Emily has been teaching people to cook since 2010 and has continually incorporated fresh ideas into the business, with the current emphasis on gut health. 

Where it all began

From a young age Emily was made to feel that food was something exciting to be enjoyed. She  grew up with parents making most things from scratch and surrounded by lots of culture. Little cheeses, yogurt, bread, wine and beer were as well as clothes, pottery and some furniture were almost all home-made. Dinners were  long drawn out affairs of mainly Mediterranean cooking influenced by Elizabeth David and many travels to France, Spain & Italy squashed into an old Renault 4.

“ As a child I loved to spend my pocket money on things like olives and anchovies from little markets or shops. I also have a vivid memory of sitting in the school playground thinking I would probably end up working with food and teaching. It’s  funny to think back to those early hunches.”

Emily’s experience of food has just continued and it’s no surprise she has gathered a lot of food and health knowledge a long the way, which she likes to share with you.