Britain is home to some of the best fish and shellfish in the world. This class celebrates our natural resources, teaching you how to select sustainably, prepare and cook fabulous fish.
With a focus on key skills, you will learn how to fillet and cook a round fish, prepare and cook squid, seal in flavour by cooking en papillote, and develop your repertoire of dishes to help you be more confident in your fish cookery.
- Chilli salt squid with feta, rocket and black olives
- Sea bass en papillote with Pernod and dill
- Hake with brown shrimp, pea and tomato butter
Menu may be subject to change
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.
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- 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.