Summary Complete Cook - Part 3

Equip yourself with an incredibly useful toolbox of kitchen skills as you become the an all-rounded, complete cook!

Whether you're looking to up your dinner party game, integrate some excitement and flavour into your mid-week meals, or both, this course is made for you. In this intensive five session course, which runs over one week, we’ll teach you some of the most useful kitchen techniques around, giving you the confidence to successfully create a wide range of delicious dishes at home.

You'll learn good kitchen management, knife skills, and how to prepare, cook and present fresh produce to really bring out the flavours.

This is a hands-on, practical cookery course, supported by demonstrations from our experienced teachers and with plenty of step-by-step tuition.

On finishing the course, you'll feel more confident and relaxed in the kitchen, and you'll be able to impress your family and friends with a wealth of delicious, luxurious dishes.

If you feel as though the techniques and recipes in the 'What You'll Learn' tab are slightly too advanced for your level , you might be interested in Part 1 or Part 2 instead.

"Do I need to take these courses in order?"

Please note that, although the Complete Cook courses work well as a series, you do not need to take Parts 1, 2 and 3 one after the other. If you feel as though the skill level suits you, you can take each part as a stand alone course, or in any order. Feel free to contact the school on 020 8749 6400 if you'd like to check that the skill level is right for you.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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 (foil containers and bags provided).

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.


What you'll learn Complete Cook - Part 3

Week 1 : Fish and Shellfish

Week 2 : Eggs

Week 3: Pasta and gnocchi

Week 4: Meat

Week 5: Desserts

Typical recipes:

  • Rechaedo mackerel with gunpowder potatoes
  • Prawns with a gremolata crumb
  • Eggs benedict
  • Twice baked souffle
  • Gnocchi with asparagus, peas and wild garlic
  • French trim pork chop with cider sauce and charred hispi cabbage
  • Spatchcock sriracha poussin with a pickled salad
  • Sticky toffee pudding with miso salted caramel
  • Lemon posset with pink peppercorn shortbread and a passionfruit and raspberry compote

Practical info Complete Cook - Part 3

What is included:

  • A Leiths apron
  • Recipe booklets for each session
  • All ingredients provided and weighed out for you in advance
  • We do the washing up!

    What you need to bring:

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

    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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