KELLYVILLE cooking school Urban Graze has classes booked out until late March with clients from as far as the Central Coast.

With Vietnamese and traditional French dishes on their menus, owner and chef duo Joel Owen and Tarrah Laidman use plenty of local produce.

``There's the egg man on Foxall Road and chicken farms around the corner ... we really try to get as much local produce as possible,'' Mr Owen said.

Another of their sources is a West Pennant Hills vegetable grower.

``She'll grow all these unusual fruits and vegetables for us that we've organised the seeds for from overseas that you can't get here different coloured carrots and all sorts of cool things, heaps of heirloom tomatoes in all sorts of colours, shapes and sizes,'' Mr Owen said.

``The first planting should be under way in a week.

``We won't need to outsource much at all, which will be great.

``We grow a lot of herbs and bits and pieces that we try and keep up with. Certain things we can't we just burn through them too fast.''

Urban Graze holds four classes a week and a new kitchen means they can fit 10 students at a time.

``The new thing this year is Malaysian,'' Mr Owen said. ``That was the first class to sell out.''

Some classes are planned around high-end foods such as lobsters or wagyu beef.

Menu changes keep the experience fresh for loyal customers.

``We move on,'' Ms Laidman said. ``We don't keep making the same dishes, but other people do and it becomes part of their repertoire. It's the biggest compliment.''

This year, Urban Graze will open a second cooking school in Millthorpe, near Orange. High tea will be served on Sundays, and planned truffle tours of the farms of local growers will add to the busy schedule.

And as for the cookbook customers keep asking them to bring out? ``Every year we think of how we are going to fit it in,'' Mr Owen said.

Ms Laidman said: ``We'll sit on it for a while. Maybe next year.''