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Complete Cook – Part 3

Round off your cooking skills and become the ultimate home-cook on this 5-week cooking course


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


Best suited for people with little or no culinary experience

No Certification

No certificate of completion


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‘Complete Cook’ is a three-part cooking course series that takes place one day a week for 5 weeks, providing you with all the tools you need to become a skilled and complete home-cook. Every week, you’ll focus on developing a new key cooking skill whilst exploring a range of exciting recipes. You’ll learn good kitchen management, knife skills, and how to prepare, cook and present fresh produce to enhance flavour. Each part of the series may be taken in succession to obtain a complete kitchen skillset or take courses individually in any order.

Part 3 of ‘Complete Cook’ covers more advanced skills like pasta making, meat cooking, gnocchi and soufflés to complete the ultimate home-cook skillset, empowering you with freedom and creativity in the kitchen. Following this class, you’ll have all the skills you need to tackle any dish or recipe with flare.


Week 1: Fish and Shellfish
Week 2: Eggs
Week 3: Pasta and gnocchi
Week 4: Meat
Week 5: Desserts

Typical skills covered:

  • Prep of a whole fish
  • Prep and cooking of prawns
  • Soufflés and egg white whisking
  • Gnocchi making
  • Butchery
  • Creamed cakes and sugar syrups and caramels

Example recipes:

  • Rechaedo mackerel with gunpowder potatoes
  • Prawns with a gremolata crumb
  • Eggs benedict
  • Twice baked soufflé
  • 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

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. 

Your sessions will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session.  

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by refreshments. 


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 accompanied by 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.