Specialist Classes

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

Gazpacho soup with Yemenite chilli paste

Baked monkfish with fennel, potato and capers, fennel seeds

Braised broccolini with chilli, garlic, sesame oil and lime

Cake brought buy Ottolenghi – not made in class

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.

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

Polenta crusted fish cakes with spicy tomato and basil sauce

Aubergine with preserved lemon and chilli yoghurt

Wild rice and quinoa salad with dried blueberry, walnut, lemon and herbs

Cake brought buy Ottolenghi – not made in class

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 workshop is designed to introduce the enthusiastic amateur to cooking with Game. Preparation methods such as plucking will be shown, along with the classic presentation of roast game birds with their accompaniments.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 game seasons, hanging game, where to buy it, how to choose it and the traditional accompaniments.

Typical recipes: Whiskied pheasant, Venison casserole with cranberries and chestnuts, Game and brandy pâté with melba toast.

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. An Ottolenghi cake will then be served with tea and coffee. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

Vegetarian

Courgette and feta fritters with Greek yoghurt and mint sauce

Bulgar and aubergine pilaf with onion and sweet spice

French bean salad with fennel, roast cherry tomato and basil oil

Cake brought buy Ottolenghi – not made in class

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 buy 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 as well as a variety of antipasti ideas.

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.