Make the most of the Christmas break and get to grips with baking. Throughout the day, you will work with puff pastry to make a delicious spinach and feta pie, along with amaretti biscuits studded with raspberries, and a cheesecake with honey caramel and Biscoff. There will be plenty to take home, and some dishes can be frozen to enjoy later over the Christmas period.
This class is suitable for young people aged 11 – 17.
- Raspberry amaretti biscuits
- Cheesecake with honey caramel and Biscoff
- Spinach and feta twist puff pie
- Clementine curd (to take home as gifts)
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 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
- Lunch of your own making or sharing platters prepared by the school, with refreshments
- 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 require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.