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Summary Cooking with Confidence - Part 2


  • Thu 29 Sep - Thu 3 Nov 2022 Show session dates/times
    • Thu 29 Sep 2022
    • Thu 6 Oct 2022
    • Thu 13 Oct 2022
    • Thu 20 Oct 2022
    • Thu 27 Oct 2022
    • Thu 3 Nov 2022

Leiths three part Cooking with Confidence series, takes newcomers to new found talent. Part one takes you straight in with exciting dishes to match your new found skills, Part two builds on these and your confidence and Part three welcomes you to a world of advanced skills and knowledge.

Either start at the beginning or dive in at part two or three, view our details here to decide, or contact us to discuss which level is right for you (we recommend beginners start at Part One).

Part two of the Cooking with Confidence series takes Part One new cooks onto the next level along with keen home cooks who have not done Part One, but know their way around a kitchen when it comes cooking fish, meat, slow cooking and making sauces.

This six week evening course teaches you to take on more inspiring global recipes, igniting culinary imaginations with dishes for mid-week and weekends. You will learn a range of essential techniques for confident cooking, from knife skills to pastry and baking techniques; next level meat and fish preparation and more. You will be introduced to inspirational recipes and flavour combinations from all over the world and gain plenty of advice to adapt your skills to more challenging recipes.

For a list of the skills you will learn, and examples of the types of recipes you will cook, please click on the 'What You'll Learn' tab, above.

"Do I need to take these courses in order?"
We recommend that beginners take Part 1 before moving on to Parts 2 and 3.

However, if you feel as though the skill level suits you, you can take each part as a stand alone course. Please look at the techniques and recipes covered in the 'What You'll Learn' tab to see the skills covered in each part.

Feel free to contact the school on 020 8749 6400 if you'd like to check that the difficulty 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.

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 Cooking with Confidence - Part 2

  • Knife skills
  • Choux Pastry
  • Rice cooking
  • Sugar syrups
  • Bread-making
  • Shellfish preparation and cooking
  • Meat and fish cooking
  • Fish filleting
  • Emulsion sauces
  • Baking

Sample recipes

  • Pork pot stickers with dipping sauce
  • Salt and pepper squid
  • Red onion tatin
  • Wild mushroom risotto with truffle oil and toasted hazelnuts
  • Chicken and mushroom gougere
  • Gnocchi with pesto Siciliano
  • Chocolate fondants with salted caramel sauce
  • Sea bream with fennel puree, samphire, confit potatoes & hazelnut dressing
  • Sirloin steak with chimichurri sauce
  • Thai beef salad
  • Clementine and almond cake with scorched clementines and lemon curd

Practical info Cooking with Confidence - Part 2

What is included:

  • A Leiths apron
  • A Leiths How to Cook book
  • A recipe booklet
  • 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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