The place of practical cookery within school subjects in England has, in recent years, been debated as part of concerns about the nation's health and obesity. Cookery has been a school subject for over a century, but has only ever held a minority place in the curriculum. In 2017 we surveyed teachers of practical cookery in schools, in a repeat of a survey first carried out in 2007. We asked them about the ingredients used and the skills taught in practical cookery lessons at school and also about the issues they faced delivering practical cookery teaching and assessment through the school food curriculum. We have found that the nature of the products being taught in schools has changed, with less emphasis on sugary baked items than previously, which is consistent with the development of healthy eating initiatives and awareness. However, many of the issues surrounding the teaching of cookery skills in schools identified in 2007, such as insufficient equipment, lesson time and parental support, remain unchanged. In this paper we will present the results of our study in full and discuss the implications of this research and the role of practical cookery teaching and assessment in schools in the future.