A three-hour, hands-on cookery event to create three courses that would grace a fine dining restaurant menu. But before the work begins, a glass of champagne is served along with Leiths canapes on arrival.

All participants will master a starter of Scallops with cauliflower puree and a hazelnut and apple dressing, the main course, Cod with a bisque sauce and caramelised fennel Lamb fillet with pomegranate jus, dauphinoise potatoes and dessert, Buttermilk pannacotta with raspberry gel, sesame tuile and micro basil.

Recipe packs are provided to take home in a Leiths tote bag with a Leiths gift.

Price £160 per person + VAT.

Please get in touch on 020 8749 6400 or by emailing events@leiths.com to discuss your requirements.


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