Book Your Place at Leiths Diploma Open House – 12th March


Mexico & Beyond – A Cook’s Tour Around Latin America with Jennifer Joyce – Weekend

Embark on a culinary journey across Latin America with food writer Jennifer Joyce

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


Best suited for people with little or no culinary experience


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Take a tour of Latin America with Jennifer Joyce and learn to cook dishes from Mexico, Brazil and Peru. Experience the bold tastes of smoky dried chilli, sharp lime, tropical fruit and spices synonymous with South American food, and learn to make restaurant quality sauces like Mexican red chilli sauce, piri piri and herby chimichurri at home that will become mainstays in your cooking repertoire. 

As South American cuisines continue to grow in popularity within the UK food scene, take a further look into the variety during this class, and explore the exciting flavour profiles and tastes bringing a new chapter to your repertoire.  


  • Coconut, lime and mango ceviche with corn tortillas 
  • Brazilian churrasco flank steak with chimichurri sauce 
  • Hearts of palm, avocado and tomato salad 
  • Malagueta grilled prawns (piri piri style)
  • Birria-style crispy tacos with shredded chicken, melted cheese and smoky red chilli sauce 


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. 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.   


What’s included:  

  • 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 wines or other 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. 

Your Teacher

Jennifer Joyce

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Jennifer Joyce, an American food writer, stylist and chef living long-term in London, has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Sainsbury’s magazine. She has appeared in food TV shows in both the UK and the States.  

She is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.