David Baker – Financial Times

“…An inspired mixture of shopping, cooking and eating that has captivated Londoners since her arrival in the city…
…Dishes comprise just two or three ingredients, chosen well, cooked simply and brought to the table with gusto…Measurements are made by eye, timing done by instinct…
…Shopping with Rocca is like shopping with your best friend’s mother…
…Rocca teaches in her house, but her house is made for teaching…
…Eating scallops at 10.30 is a strange sensation…chefs eat stuff like this at 10 in the morning, so now we can too. Our faces flush with joy and mamma Enrica looks on with pride…
…Rocca’s cooking, like her temperament, is joyous, expansive and cultured…you will have your enthusiasm and love of food fired up…”

Alexander Lobrano – Gourmet

“…The school, housed inside the family palazzo, revealed bright red walls hung with African prints (Enrica once lived in Cape Town)—stunning, but you get her uncle’s point. On the morning I joined the two-day class, which takes no more than eight students, she told us up front: “I never have a recipe in mind before I go shopping...”

Douglas Blyde – Southwark News

“…Enrica Rocca, a formidable, fiery expert forager, runs a day-long cookery school from her home in Notting Hill. The enviably equipped conservatory kitchen classroom is furnished with blurred, yet very bright Vietnamese nudes. The aim, via wheeled wicker basket shopping trips to either Borough or Portobello: replace marketing for market, in the process slicing straight to the most interesting, tastiest ingredients purveyed by distinct, responsive, likeable personalities. These include the overlooked and for me undiscovered…”

Tom Harrow - Wine Chaps’s Wine Blog

“…On to the food - under Enrica's guidance everyone mucked in to produce a procession of seafood - razor clams, swordfish, scallops on the half shell, linguini alla vongole, slow-cooked octopus with saffron potatoes, and whole bream, complemented by fresh mushroom dishes, an artichoke risotto, and various pastas, followed by roasted shoulder and leg of baby lamb, and then local cheeses, with moscato grapes. The dishes all betrayed Enrica's signature culinary hallmarks: truly the best seasonal ingredients, …”

Douglas Blyde - Intoxicating Prose

“…I met her as a civilian a year ago. Reading about her gripping tours of Borough and Portobello markets, my Genoese mother enrolled me on a class. We became very firm friends (despite the fact I joked that I was vegetarian) and now work as colleagues, sparking foodie philosophies… It was time, she implored, to guide me through the gastronomic treasure trove underpinning her historic city…”
 

Expresso – Summer 05

“…Simply serving up passion…She is warm, friendly and a delight to send time with. Go on a course and you’ll feel you’re spending time having fun with a friend, rather than being taught…Spontaneity plays a big part, with students picking out the ingredients they fancy and then Enrica guiding them through the process of turning basic foodstuff into gorgeous meals…She teaches you to start with the freshest available ingredients, and not to choose a recipe…”

MidlandMainline

“…You’ll earn how to shop for the best ingredients ,then cook them and eat until you’re stuffed…The day is deliciously informal…There is no shopping list, that’s too limiting…Going with an open mind means that Enrica is open to all possibilities…Enrica’s knowledge is encyclopaedic and she clearly loves shopping…She’s a passionate believer that the kitchen is the heart of the home…”