The Marshall School of Cookery was founded with the aim of providing high-quality culinary education to both professional chefs and home cooks. It quickly gained popularity and became known for its innovative teaching methods.

The school offered a wide range of courses covering various aspects of cooking, from basic techniques to advanced recipes. Agnes Marshall emphasized hands-on learning and practical application, ensuring that her students gained the skills and knowledge they needed to succeed.

The Marshall School of Cookery played a significant role in shaping the culinary landscape of the Victorian era. It produced numerous skilled chefs and home cooks who went on to make their own contributions to the world of food. The school's legacy continues to be felt today.