Summary A Taste of Thailand with Andy Oliver

Learn how to cook like Andy Oliver of authentic Thai restaurant Som Saa.

A Masterchef finalist, Andy, specialises in creating regional Thai food with uncompromisingly authentic flavours. Andy lived and worked in Thailand for many years, pursuing his love of Thai cuisine and ingredients. He then honed his craft at the Michelin starred Thai restaurant Nahm, working alongside his Thai food hero David Thompson.

Now head chef and co-owner at Som Saa, he has turned his East London pop-up into an extraordinary permanent restaurant in Shoreditch, London.

Guided by Andy, during this workshop you will be cooking an exciting variety of regional Thai dishes. Expect to be inspired by both some classic Thai dishes, as well as some lesser known ones, and to experience a wealth of unique flavours. The class will cover various Thai cooking techniques such as pounding pastes, making fresh coconut cream and stir frying. Most importantly, Andy promises to share plenty of invaluable tips and tricks for cooking really authentic Thai food at home.

Menu

Yum neua yaang nahm phrik pao - Grilled beef and chilli jam salad with Thai basil and ginger

Gaeng om pla - North Eastern style curry of trout, banana flower, turmeric and dill

Pad pak - Stir fry of Asian mushroom, morning glory and seasonal vegetables

Demonstration

Miang kham - Betel leaf wraps


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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 day 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 lunch, 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 Thailand with Andy Oliver

What is 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, 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.

Andy Oliver

Andy Oliver

Masterchef finalist, Andy Oliver, specialises in authentic, regional Thai food. He is head chef and co-owner at renowned Thai restaurant som saa in Shoreditch, London.

Andy spent years living and working in Thailand, pursuing his love for Thai food, flavours and ingredients. His journey began working in the kitchen at the legendary Thai restaurant Nahm in London, alongside Thai food hero, David Thompson. Andy then moved to Bangkok to work at the high end Thai restaurant Bo.lan (currently ranked number 19 in Asia’s top 50 in 2019).

Andy, now joined by Tom George and Mark Dobbie, went on to develop som saa through various pop-ups, takeovers and a sell-out residency at Climpson's Arch in Hackney. A successful crowdfunding campaign followed and som saa opened as a permanent restaurant in Spitalfields in April 2016.

Andy takes weekly Thai language lessons and continues to travel regularly to Thailand - to further his knowledge of the cuisine, culture and traditions.

* 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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