Overview
Filleting fish and jointing poultry are key techniques found in any well-rounded cooking skillset. Mastering these skills can open up many culinary possibilities and make you a versatile and economical cook.
On this class, our expert teachers will teach you the basics of selecting and handling knives for each purpose, how to effectively fillet a flat and round fish and break down and joint a whole chicken. You will then see a demonstration on how to use each of these various cuts in recipes to make the most of the whole fish and chicken. There will be plenty of cuts for you to take home, so we recommend you bring a cool bag.
Menu:
- Mustard grilled chicken
- Lemon sole with capers, anchovy and parsley brown butter
- Asian Sea Bream en papillote
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 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:
- 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
- A cool bag to transport your food home (optional)
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.
