Overview
Whatever your next chapter- university, college, a new job or travels abroad, you’ll need to fuel your future success with basic kitchen skillsets to create healthy, tasty meals.
On this week-long course for young people aged 18-23, you’ll learn a host of skills and recipes to transform your home-cooking and set you up for whatever life throws at you. You’ll build a recipe repertoire of easy, inexpensive and exciting meals that utilise store cupboard ingredients as well as cover meal planning techniques to support you with a busy schedule.
Throughout the week, you’ll master key knife skills, meat, fish and egg cookery, baking, composite sauces, use of spices, spatchcocking, roasting and much more. You’ll also learn to cook delicious breakfasts, lunches, dinners and desserts for quick midweek meals or entertaining friends.
We offer Kitchen Skills for Students Part 1 and Part 2, both incorporating different recipes and a combination of different skills. You can choose to take both parts in succession, or choose to take either Part 1 or Part 2 based on the recipes which most excite you.
This class is suitable for young people aged 18 – 23.
Sample recipes:
- Spiced lamb kofta with tzatziki
- Chermoula aubergine with bulgur and yoghurt
- Roast chicken
- Roasted vegetables with basil pesto
- Thai chicken curry
- Honey and soy glazed salmon
- Carrot cake
- Chocolate brownies
Menu 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 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 for those over 18 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:
- 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, both with Louis Latour wines
- 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.
