The priority was choosing top-of-the-food-league names rather than specialists in healthy cooking.Some of the ingredients are bound to raise eyebrows: essential oils are used because, in addition to being intensely flavoursome, they are also therapeutic. But the hardest challenge facing the team has been sourcing ingredients. "It's hard to be organic and seasonal," points out Skene Catling. "We had problems with elderflower, for example, because the crop was late due to the weather." Growing their own produce ­ including medieval vegetables like black tomatoes ­ will help practically, as well as helping to keep the costs down.Not only is Eco Lab a reaction to chain culture and mass-produced food, it also rebels against inferior fusion food Indeed it takes a firm stand on fusion culture.

"Oh God no," they retort unanimously, asked whether there will be any sushi. "This won't be a bit of sushi, a bit of chicken tikka and something in a pitta bread," says Daft. Which is most reassuring.Eco Lab, 57 Poland Street, London W1 (020-7439 3900) Open Monday to Saturday, 8.30am to 5.30pm.. Padstow Seafood SchoolPescatorially inclined cooks should look no further than Padstow Seafood School, the brainchild of Rick Stein, whose talents encompass everything from his acclaimed Seafood Restaurant, a deli, a hotel and a caf?to his award-winning cookery programme Courses vary in duration from one to four days. Mornings revolve around the preparation and eating of lunch, while the afternoon is spent on techniques with a wide variety of fish and seafood. Each course contains dishes taken from Stein's TV series and books, The Seafood Lovers' Guide and Seafood Odyssey. Prices range from £130 for one day to £1,200 for the four-day and five-night residential course, staying at either The Seafood Restaurant or St Petroc's Hotel, both of which are owned by Stein. Padstow Seafood School, Riverside, Padstow, Cornwall (01841 532700, fax 01841 532942), www.rickstein Ballymaloe Cookery SchoolDarina and Tim Allen's Ballymaloe Cookery School is situated in the idyllic location of East Cork, two miles down the road from Tim's mother's famous hotel, Ballymaloe House.

Darina Allen is Ireland's answer to Martha Stewart, with several cookbooks and cookery programmes to her name. She is also a tireless promoter of organic produce and still has time to produce her own range of ice-creams and run the cookery school. The school offers everything from a 12-week professional certificate course to one-day and five-day courses, with tuition ranging from Stress Free Entertaining and Irresistible Breakfasts to A Taste of Thailand and Vietnam, and a barbecue course. Residential students stay in cottages on an 18th-century farm building, and most of the raw materials are grown in neighbouring fields and greenhouses. Course prices start from £95.Ballymaloe Cookery School, Shanagarry, Co Cork, Ireland (00 353 21 4646785, fax 00 353 21 464 6909), www.cookingisfun.ieAldeburgh Cookery SchoolThe picturesque seaside town of Aldeburgh in Suffolk is the location for the courses run by author Thane Prince and Sara Fox, chef and proprietor of the nearby Lighthouse Restaurant. The school is housed in a former police station, and focuses on the selection and simple cooking of seasonal ingredients The courses on offer range from one day to a long weekend.