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Summary Mastering Meat

Join us at Leiths for a recipe-packed day to learn this ins and outs of masterful meat cookery. In this hands-on masterclass, you’ll be taught about a variety of meat cuts, discussing which method of cooking is most appropriate. You’ll also be introduced to different ways of tenderising meat, learn about brining, discover which cuts of meat benefit from this process, and how this method can bring out the juiciness and flavour of certain cuts.

There will be a demonstration of sous vide cooking, a popular technique which is taught on our professional diploma course, and you’ll have the opportunity to compare and contrast the difference in texture and flavour from a sous vide cooked dish, to one that is pan-fried or roasted. This will deepen your understanding of the change of structure and muscle fibres of meat during different cooking processes.

Under the expert tuition of your Leiths teacher, you’ll also cover rendering, French trimming, how to make a pan sauce, and plenty of all-important knife skills.

You will be working individually throughout the day to create a fabulous menu of:

Slow cooked goat curry

Rump of lamb with salsa verde

French trimmed Pork chop with cider sauce

And when the hard work is done, sit back and enjoy the dishes you’ve made for lunch with a glass or two of our Louis Latour house wine.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Please note: We are currently running our classes at half the capacity to ensure safe social distancing at all times, this means you will be cooking all recipes individually. See our Health & Safety measures here.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Mastering Meat

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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