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Advanced Cooking Skills- Part 2 (1 Week)

Achieve an advanced set of skills for professional quality cooking on this weeklong cooking course


Elevate your skills to new heights in this home-cook course


Best suited for people looking to advance professionally


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Advanced Cooking Skills is a two-part cooking course series, that takes place full-time during the day over one week, for confident home-cooks wanting to elevate their cooking skills to new heights and produce fine-dining level dishes.  

These courses are designed to cover numerous skills and techniques to boost your cooking ability in a short, concentrated period of time. By the end of the week, you’ll have gained excellent technique on a variety of advanced cooking skills and the ability to interpret and adapt recipes. Although this is not a professional, accredited course, it may also be suitable for those working in the food industry who wish to refine and modernise their advanced techniques.  

Part 1 and Part 2 of Advanced Cooking Skills may be taken in succession to achieve a practiced knowledge of advanced cookery or taken individually for more focused learning.  

Part 2 of Advanced Cooking Skills builds on an existing skillset, that may have been developed in Intermediate Cooking Skills or Advanced Skills Part 1, and covers elevated skills in meat, fish, terrines, artisan breads and catering for dinner parties.  


Skills covered: 

  • Meat and terrines 
  • Gateaux 
  • Fish 
  • Dinner parties 
  • Artisan breads  


Example recipes: 

  • Focaccia 
  • Bavette with shallot and tamarind purée and shoestring fries 
  • Turbot with a shellfish sauce, confit potatoes and samphire 
  • Monkfish cheek with pickled vegetables and citrus mayonnaise 
  • Gateau opera 
  • Canapés
  • Venison Carpaccio, Jerusalem artichoke puree and pickled blackberries  


Sample recipes 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. Whatever the ratio, there is always more than enough food to go around, and often food to take home too. 

Each 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.   


What’s included:  

  • A Leiths apron 
  • 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, served 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 
  • A notebook and pencil 


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.