Summary Cooking Food Beautifully with Rebecca Woollard


  • Fri 1 Feb 2019   10.00 - 16.00

There's real creative joy in producing your own beautifully plated dishes, and we know many of you are keen to learn more about presentation.

Rebecca Woollard (Leiths Diploma alumna, former delicious. magazine food editor and one of the teachers on our Food Styling course) is here to teach students the secret to cooking truly beautiful food. No filters, no editing; just stunning food in the flesh, cooked and ready to eat. 

This class is perfect for:

  • Confident cooks who are happy following recipes and putting their own spins on them – the sort of person who can put a salad or casserole together without a recipe, but still wants ideas on how to make them more interesting.
  • People with social media food accounts who want tips on how to present their food beautifully – this isn’t a food styling course, but there are elements of it in the class. 
  • Anyone who has done previous cookery courses and wants to top up their knowledge or explore new areas. 

You will be guided through the four golden rules of beautiful food, covering texture, shape, garnish and colour. 

By the end of the class you'll have cooked a series of starters, mains and desserts, taking tips from Rebecca's demonstrations and applying what you've learned in practical cooking exercises. 

Get ready for your friends flocking to your next dinner party...


  • Griddled cauliflower steaks, garlic and preserved lemon yogurt, pomegranates and pistachios
  • Asian herb salad with tamarind and honey glazed sirloin, rice noodles and crispy shallots
  • Tahini-stuffed coiled bread with a pomegranate molasses glaze and sesame
  • Chocolate and hazelnut ganache pots with cheat's feuilletine, boozy black cherries and burnt meringue

Please note, recipes and ingredients may change.

*Photos by Eye to Eye Media

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

Practical info Cooking Food Beautifully with Rebecca Woollard

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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