Overview
Created for the confident home-cook, this class will show you sophisticated and innovative ways to cook meat and create dishes with flavour, precision and wow-factor.
The menu will change with the season to showcase local produce, with lighter dishes for spring and summer and richer, heartier dishes for the cooler months. Alongside learning how to create some tasty dishes, you’ll learn elevated cookery techniques like how to butcher a rack of lamb or roast partridge, slow-cook, French trim, and slice and serve carpaccio. You’ll also learn how to plate, garnish and finish your food like a chef.
Menu:
Spring/Summer:
- Beef carpaccio with horseradish dressing and Parmesan
- Assiette of lamb with Madeira jus, potato fondant, lamb bon-bon and baby leeks
Autumn/Winter:
- Venison carpaccio, Jerusalem artichoke and pickled blackberry
- Roast partridge with braised lentils
Menu and skills learnt may be subject to change
Course 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. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s 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 wine or other refreshments
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as 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.
