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Intermediate Cooking Skills – Part 2 (1 Week)

Further develop your home-cooking on this weeklong skills class at Leiths for confident cooks


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


Best suited for people with moderate culinary experience


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Intermediate Cooking Skills is a two-part cooking course series, that takes place full-time during the day over one week, to help confident cooks build on their skills and become more adventurous in the kitchen. Part 1 and Part 2 may be taken in succession or taken individually. Those looking to develop high-level skills should explore our weeklong Advanced Cooking Skills course or Key Cooking Skills to learn cooking basics.    

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 worked your way through a series of delicious recipes and developed a broad range of more challenging cooking techniques to fuel creativity and freedom in your cooking. 

Part 2 of Intermediate Cooking Skills builds on an existing skillset, that may have been developed in Intermediate Cooking Skills Part 1, and covers a range of more intricate cooking, including meat cooking, filleting a round fish, soufflés, pastry, bread, pasta and preserving.  


Skills covered: 

  • Meat cooking 
  • Filleting a fish and cooking of fish 
  • Soufflés, sweet and savoury 
  • Advanced pastry such as pate sucrée 
  • Enriched breads such as doughnuts and the use of bigas and starter doughs 
  • Pasta and shaped pasta 
  • Shellfish preparation and cooking 
  • Preserving 


Example recipes: 

  • Tortelini with spinach and ricotta and a sage butter  
  • Bavette with shallot and tamarind puree 
  • Jam doughnuts filled with raspberry jam 
  • Pan fried mackerel, beetroot, lovage, radish and pickled shallot salad, dill yoghurt 
  • Twice baked goats cheese soufflés 
  • Salt and spice roasted pork belly with caramelised peanut and chilli dressing 
  • Pate sucrée pastry to create a Passion fruit tart 


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 a dish you have cooked with the rest of your class, accompanied by refreshments. In some classes, where the dishes cooked 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 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.