Specialist Classes

Hosted by Silla Bijerrum, founder of the Feng Sushi restaurants, this course is an introduction to sushi making and simple Japanese cuisine. As well as the rolling, cutting, vegetable and fish preparation techniques required to make sushi, Silla will also teach a selection of simple dishes such as Miso marinated salmon and Soba noodle salad. Food made during the class will be eaten for lunch. Some food can be taken home

This workshop is designed to teach students how to use chefs' knives with confidence and learn the correct methods of chopping and slicing which will mean time saved at home in the kitchen.

There will be some cooking involved, but the knife skills are the main emphasis of the session.

Some skills covered in parts 1 and 2 will be practised and developed.

Typical Skills Covered: Boning poultry, Preparation of rack of lamb, Boning shoulder and leg of lamb, Turned vegetables.

This evening demonstration class will introduce a selection of exciting canapé ideas for the festive season. You will learn to make elegant recipes such as Blinis with Serrano Ham, fig and Mascarpone, as well as some quick and easy alternatives so that you can entertain with confidence this Christmas. After the cookery demonstration, a tasting of the canapés will be served with a glass of Prosecco. 

We welcome cooks of all levels to come and enjoy a morning of cooking, eating and sharing of culinary ideas.

The day will begin with registration at 9.30 and will start promptly at 10.00 with a discussion of the recipes to be covered. The class is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs.

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00pm.

Menu

Braised meat balls with quince, pomegranate, and fresh coriander

Buttered basmati rice with fennel seeds, coriander seeds and dill

Slaw of courgette, fennel and red cabbage with dried cranberries

Cake brought by Ottolenghi – not made in class

Enjoy at glass of wine during this relaxed evening demonstration. We will cover the structure of meat and show you how to carve impressively at the table, it will cover carving of a leg, shoulder and saddle of lamb, a goose, ham, chicken, pork loin and turkey.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

This day will cover how to make sauces from the basics. Most methods of savoury saucemaking will be covered including flour-based, emulsion, reduction, cream and composite sauces. You will go home with a wealth of ideas which will enable you to entertain your friends.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half day workshop develops the vegetable and fruit knife skills covered in part one.

Typical Skills covered: Jointing a chicken, Filleting and skinning a flat fish, Filleting round fish, Julienne, Slicing, Vegetable ribbons

This Saturday Morning class (9.30am - 2pm) is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs. We welcome cooks of all standards!

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

This Saturday Morning class (9.30am - 2pm) is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs. We welcome cooks of all standards!

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

Enjoy at glass of wine during this relaxed evening demonstration. We will cover the structure of meat and show you how to carve impressively at the table, it will cover carving of a leg, shoulder and saddle of lamb, a goose, ham, chicken, pork loin and turkey.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session.

The main methods of cake making will be covered as will a variety of methods for making muffins and biscuits using traditional and modern recipes Students will leave with a variety of tea and coffee time creations.

You will be taught how to be creative and artistic with chocolate. It is a 'hands on' workshop so you will leave with a selection of home-made chocolate creations.

This day will cover how to make sauces from the basics. Most methods of savoury saucemaking will be covered including flour-based, emulsion, reduction, cream and composite sauces. You will go home with a wealth of ideas which will enable you to entertain your friends.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

This workshop is designed to teach students how to use chefs' knives with confidence and learn the correct methods of chopping and slicing which will mean time saved at home in the kitchen.

There will be some cooking involved, but the knife skills are the main emphasis of the session.

Some skills covered in parts 1 and 2 will be practised and developed.

Typical Skills Covered: Boning poultry, Preparation of rack of lamb, Boning shoulder and leg of lamb, Turned vegetables.

This Saturday Morning class (9.30am - 2pm) is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs. We welcome cooks of all standards!

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

This Saturday Morning class (9.30am - 2pm) is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs. We welcome cooks of all standards!

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

This introductory course will cover the essential skills to making perfect pastry. We will teach you how to make shortcrust, choux and a French pastry. Using a food processor to create pastry takes minutes, costs a fraction of the price and tastes incomparably better.

We will cover the basics of breadmaking from soda bread leading up to the more complicated filled Italian breads. The day will include learning how to shape bread into plaits and rolls to ensure that whether you make bread for dinner parties or picnics, it will be impressive.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

Enjoy at glass of wine during this relaxed evening demonstration. We will cover the structure of meat and show you how to carve impressively at the table, it will cover carving of a leg, shoulder and saddle of lamb, a goose, ham, chicken, pork loin and turkey.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

You will be taught how to be creative and artistic with chocolate. It is a 'hands on' workshop so you will leave with a selection of home-made chocolate creations.