Leiths

Summary A Masterclass at Leiths: Seasonal Fish and Seafood

This class was formerly known as ‘A Taste of the Diploma: Seasonal Fish and Seafood’.

As a keen, confident home cook, perhaps you’ve daydreamed about working in a top kitchen, applying to MasterChef, or even going to culinary school.

Our masterclasses are a great opportunity to live that dream for the day, as you learn how to prepare and plate an elegant, skillful plate of food that would hold its own in a fine dining restaurant.

In each class, we’ll focus on key techniques used by professional chefs in top kitchens.

On our Seasonal Fish and Seafood day, you’ll create stunning dishes such as Pan-fried sea bream, vermouth sauce, fennel puree, confit potatoes, samphire and hazelnut dressing.

Please be aware, this dish will change with the season.

You’ll learn how to plate, garnish and finish your food like a chef, taking detailed notes home so you can wow family and friends.

This class is ideal for home cooks with good foundation skills who want to push themselves. It’s also a great option for anyone who is considering taking the Leiths Diploma, and who wants to dip their toe in the water before signing up.

Whatever your reason for taking our masterclass, you’ll learn a huge amount on this inspiring day.

Using a voucher to pay for this course? Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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 (foil containers and bags provided).

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.

What you'll learn A Masterclass at Leiths: Seasonal Fish and Seafood

These are fast paced, intensive classes, suitable for experienced cooks who are already confident in the skills covered in each class (such as pastry making and patisserie, fish and shellfish preparation, etc.) and are keen to refine their skills whilst learning some high-end techniques. The classes are not suitable for beginners or those with little experience of the specific skills covered. Beginners will find classes such as ‘Fabulous Fish’, ‘Patisserie Perfection with Edd Kimber’ or ‘How to Cook – Desserts’ more suitable.

Practical info A Masterclass at Leiths: Seasonal Fish and Seafood

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.

* 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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