What We Do

Our passion is to inspire children to get involved with food and cooking and we believe that children, as young as two, can achieve far more in the kitchen than you might expect.
Our approach is to encourage children to get involved in preparing family meals, whether it’s washing or peeling vegetables, or rubbing butter into flour to make scones.

Sally Brown Kate Morris getting children cooking

Our own unique cooking language recognises the skills that children already have and will be developing at a young age and helping them to transfer them confidently into a domestic kitchen environment.

Our cookery language

Popping a pepper is fun and fascinating when you reveal the inside. Just put a whole pepper on a mat with the stalk facing up. Place both thumbs on the top where the stalk is and then push down on the middle of the pepper and it will pop. It can then be pulled apart and the stalk and seeds removed.
Doing the twist when preparing a fruit like an avocado, twisting it open to reveal the inside is great fun. An obligatory bottom waggle is the icing on the cake.
Bashing a bag of peeled garlic cloves with a rolling pin is noisy, rewarding and saves on washing up.
Painting with oil to grease a container is just as easy as painting a picture.
Tickling your friend is a great way to warm up your fingers to prepare for rubbing butter into the flour to make delicious scones.
And of course everyone’s favourite – pricking the pastry with a fork to help avoid a soggy bottom is a must!

Mouthwatering meals - lasagne, chicken chow mein and baked eggs - just three of the recipes created
for children to make from our book, The World in My Kitchen:

Sally Brown Kate Morris getting children cooking lasagne

Sally Brown Kate Morris getting children cooking chicken chow mein

Sally Brown Kate Morris getting children cooking baked eggs

Photographs by Buttercup Photography; and Vanessa Davies from 'World In My Kitchen' by Sally Brown and Kate Morris © Nourish Books 2016

Sensory Food Education

Sensory Food Education is at the heart of everything we have developed for children. At our cook school we would explore where foods came from, what they looked, felt, smelled and tasted like. In 'i can cook' the children handle the ingredients to create a dish then sit and eat what they have made, and in My World Kitchen exploring an ingredient is a key element of the show.
As 2 of the founding members of the Flavour School Charity (sensory food education) we continue to champion this approach and have helped develop a programme for schools that provides fun and simple ways to help children (and adults!) learn about their senses response to foods. It is based on the Sapere method for sensory education; you can find out more about Sapere at http://sapere-asso.fr/en/

Sally and Kate are leading the roll-out of the Flavour School programme in the South of England .

If you're interested in learning more, please email Sally and Kate at:
info@sallybrownkatemorris.co.uk