Cooking classes at PS start with beverages, padrones, charcuterie, pickled vegetables, cream cheese and porchetta bread. After half an hour of chit chat, we cook for an hour and a half before it’s time to be seated. Wine tasting? Beer tasting? You may add extra arrangements, no problem. Warm welcome.
Conference, showroom, release, workshops, celebration or? Everything is possible at PS and with two rooms/studios in one, you can do almost everything.
Potato- and leek soup
with salted pork belly
300 g salted pork belly
2 tbsp butter
black pepper from a mill
1 large leek
3 yellow onions
½ liter of water
1 liter vegetable broth
1 tsp thyme
1 tsp marjoram
8 potatoes
salt
2 tsp fresh parsley
Do this:
1. Cut the pork into smaller pieces. Melt the butter in a saucepan and fry the pork until its golden. Season with pepper.
2. Rinse the leeks and slice. Peel the onions, halve and slice. Place both types of onion in the pot and fry. Season with thyme and marjoram. Fill up with water and broth, bring to a boil, then lower the heat and simmer.
3. Peel the potatoes, slice them into about 3-4 mm thick slices and place in the pot. Cook until the potatoes are soft, season with salt and pepper. Garnish with chopped parsley.
Contact Us
Whether we talk cooking classes, food photography, conferences, parties or a special event, you will have access to our fine and beautiful studios in the heart of Södermalm, SoFo.
The studios are extremely flexible, with professionally equipped kitchens for many to work in. The studios can also be divided, two different studios, one smaller and one medium or together one large. PS can be booked from early morning to late evening, everyday or weekends. Email us and we will fulfill your wishes.
Okay, to be honest, we are proud of our cooking classes, our studios, our greenhouse and our opportunities for so many different events and now we also have kockstudion.se, our second leg… However, PS is the same with two rooms, the dining room and the studio, which can be a large studio if desired.and needed. 100 sitting guests in total, or a maximum of 36 in the studio and 64 in the dining room. The greenhouse can house around 12 people. We have the latest in kitchen equipment, freshly painted walls and professional chefs. So, we are pretty proud! Our guests say that it is a pleasure to stay in our studios, to cook, to dance, to confer or do PR events with us. No wonder we are proud…
New menu at the cooking classes, Ancho chili baked skrei cod with langoustine dressing and a lovely riesling in the glass. Zaatar roasted deer, cider potatoes, sour carrot and apple with almond cream. We drink Dom Rafael from Portugal to the deer. Dessert…yummie, Chocolate in various forms with blackcurrant sorbet and in the glass, Touriga National grapes. If you are vegan, vegetarian, allergic or just tricky? Calm down, we fix.
Warm Welcome to PS!
