Summary A Taste of Peru with Jorge Baumhauer da Silva

Vibrant, healthy and diverse, Peruvian food could not be more current. Chef Jorge Baumhauer da Silva goes in depth and teaches you how to create a Peruvian full menu to impress, featuring Peru’s most iconic and classic dishes; in addition to this an introduction to Nikkei - the blend of Japanese and Peruvian cuisine.

On the Menu

To start Nikkei tiradito, a journey into South America via Tokyo.

Main course of the classic Arroz con Pato, confit duck, marinated in Aji Panca, featuring duck with a punch of heat and smokiness, served with steamed rice and cilantro and dark beer

To finish Picarones one of the most classic desserts of Peru, a pumpkin, and sweet potato doughnut, drizzled with pineapple and raw sugar syrup, served with a big scoop of vanilla ice-cream

Also- King scallop tiradito Sashimi style sliced, marinated in aji Amarillo Nikkei tiger’s milk, amaranth seeds, radish, spring onion, Arroz con Pato - Cinnamon, yuzu, aji panca, dark beer, cilantro, Inca corn and Picarones doughnut Roasted pumpkin, sweet potato, pineapple & raw sugar reduction.

¡Buen provecho!

Please note, recipes and ingredients are subject to change.

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Class 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, and often food to take home too.

Your evening will comprise of a mixture of hands on cookery and demonstrations performed by the chef 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.

Unless otherwise stated, you will be eating the food that you have cooked during your class for dinner, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info A Taste of Peru with Jorge Baumhauer da Silva

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Dinner of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need 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. Some classes are however unsuitable for people with particular intolerances – where 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.

Jorge Baumhauer da Silva

Jorge Baumhauer da Silva

Chef Jorge Baumhauer da Silva has been cooking professionally for a few decades now, spending some of those years in London’s top hotels and restaurant kitchens. These include The Savoy, The Sheraton on Park Lane and Ceviche Restaurant Group among others.

Jorge was the creative mind behind Ceviche Soho and Ceviche Old Street, helping to put Peruvian cuisine on the map in London.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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