Join a class
Public classes run from Tuesday to Saturday, eight cooks to a kitchen, with every knife, pan and ingredient laid out at your place.
The kitchens
Four kitchens under one roof, each kept for one kind of cooking and for the cooks who love it most.
Since 1924
Agnes Grist opened a school of plain cookery on Exchange Street in the spring of 1924, teaching the young cooks of Dundee to make a loaf, a stock and a pudding without waste. A hundred years on, the house is the same and so is the idea: small classes, real kitchens and teachers who still cook for a living.
The recipe archive
Agnes's handwritten notebooks, class lists and menus are kept upstairs, from the first term onwards. We still teach from them, and anyone who books a class may ask to see them.
The Catalogue
Seven courses run every term, from a single evening to a whole day. Each has a code: quote it when you book.
- K01Book
The knife class
Hold, sharpen and cut: the one skill every other class leans on.
- B07Book
Sourdough, start to slice
Feed a starter, shape, score and bake two loaves to take home.
- P11Book
Choux and the creams that fill it
Éclairs, buns and a pastry cream you will make again at home.
- B12Book
Pasta by hand
Egg doughs, a long pin and four shapes from one sheet.
- H02Book
Cooking over wood
Build the fire, read the heat and cook a whole day's meals on it.
- H05Book
The whole fish
Choose, scale and fillet, then three ways to cook what you cut.
- L04Book
Pickles and the long ferment
Brines, crocks and the jars that see a kitchen through winter.
Join a class
Hire the kitchen
Book a kitchen for a birthday, a team or a supper of your own: a teacher cooks with you, then the long table is laid at the top of the house.
Who Teaches
The Bread Room belongs to 
Every teacher still cooks for a living, and three of the four first learned here. See who teaches what this term
Autumn Term
Classes from October to December 2026. Ask for a place and we hold it for two days while you decide.
Ask for a place| Date | Course | Teacher | Time | Places | Booking |
|---|---|---|---|---|---|
| Tue 13 Oct | K01The knife class | Tom Ellery | 18:30 to 21:30 | 3 left | Book |
| Sat 17 Oct | B07Sourdough, start to slice | Morag Quill | 10:00 to 16:00 | 5 left | Book |
| Thu 22 Oct | H05The whole fish | Idris Fenwick | 18:30 to 21:30 | Full | Waiting list |
| Sat 31 Oct | P11Choux and the creams that fill it | Hana Bell | 10:00 to 16:00 | 2 left | Book |
| Wed 4 Nov | B12Pasta by hand | Morag Quill | 18:30 to 21:30 | 6 left | Book |
| Sat 14 Nov | H02Cooking over wood | Idris Fenwick | 10:00 to 17:00 | 4 left | Book |
| Sat 28 Nov | L04Pickles and the long ferment | Tom Ellery | 10:00 to 16:00 | 8 left | Book |
| Sat 12 Dec | P11Choux and the creams that fill it | Hana Bell | 10:00 to 16:00 | 7 left | Book |
The Notebook
What the teachers write down between classes: a method, a mistake worth making once, a recipe from the archive.
2 October 2026
Salt the water twice
Once for the pasta and once for you: why we taste the pot before the pan, every time.
Read the note
18 September 2026
A savoy, five ways
One cabbage, a sharp knife and a week of suppers from the Larder's shelves.
Read the note
4 September 2026
Brown butter, and when to stop
The smell changes before the colour does. Here is how to catch the moment.
Read the note
21 August 2026
Agnes's onion soup, 1926
From the first notebook in the archive: three onions, a heel of bread and patience.
Read the noteBefore you come
Do I need any experience?
None for the evening classes and most day classes. Where a course follows another one, the catalogue says so.
What should I bring?
Nothing at all. Aprons, knives and ingredients are laid out at your place, and you take home what you cook in the boxes we give you.
Can you cook for my diet?
Tell us when you book. Every class can be cooked without meat and most without gluten or dairy; nuts stay out of the Pastry Room.
What if I cannot come?
Move your place to another date up to seven days before the class, or pass it to a friend at any time.
Do you sell gift vouchers?
Yes, for any amount or any course, printed on card in the shop or sent by email the same day.
The house
We teach in a stone house of four floors on Exchange Street, a minute from the river: bread and fire on the ground floor, pastry and the Larder above, the long table under the roof. Downstairs, the shop sells the knives, pans, flour and salt we use in class, and the teachers will tell you which to buy and which to skip.
The shop
Open whenever classes run. Everything on the shelves is something we cook with, and anything you buy after a class is a tenth off.
Plan a visitFind Us
The shop
Phone 01382 000 001
Tuesday to Saturday
10:00 to 18:00
1 Example Street, ground floor
Dundee DD1 0ZZ
Private hire and gifts
Email hire@grist.example
Replies within two working days
The long table seats up to twenty-two
Or write to hello@grist.example and a teacher will answer.