Summary Easy Gourmet with Laoise Casey

Learn to create healthy, restaurant-quality comfort food at home!

In this hands-on workshop, Laoise will teach you the techniques used by famous restaurants such as The Dairy to elevate simple dishes beyond the everyday.

You'll create deliciously healthy, nutritionally-balanced comfort dishes, perfect for relaxed dinner parties, tasty midweek lunches, or the lunchbox to end all lunchboxes! 

As well as learning how to bring specific recipes to life, you'll learn new cooking skills such as making yogurt at home, making a soda bread and how to achieve perfect caramelisation - without burning your food.

You'll find yourself using these skills on a regular basis, and eating better as a result.

Now established as the Evening Standard’s regular lunchbox columnist, Laoise has been making real waves in the London food scene. Having worked as Chef de Partie at The Dairy - currently rated 9th best restaurant in the UK - she is now a chef at the critically acclaimed Paradise Garage. 

Both restaurants are renowned for using fantastic seasonal ingredients in their nose-to-tail dining menus. 

Typical recipes/skills covered may include:

  • Pitta breads with spicy chicken, coriander pesto, turmeric pickled cauliflower, homemade yoghurt
  • Guinness soda bread, smoked sausage and butterbean soup
  • Smashed jersey royals, capers and crispy fish
  • Jerusalem artichokes, red onion, goat's cheese and hazelnuts
  • Frittata with caramelised leeks, mascarpone and green vegetables

Please note, recipes and ingredients may 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 (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 Easy Gourmet with Laoise Casey

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.

Laoise Casey

Laoise Casey

After finishing the Leiths Diploma in Food and Wine, Laoise became a chef at The Dairy, Robin Gill's critically acclaimed Clapham restaurant, and then The Dairy's sister restaurant, Paradise Garage. Simultaneously, she built a career as a food writer, winning a regular column in the Evening Standard, where she adapts gourmet restaurant dishes into commuter friendly lunchbox recipes, and working for Stylist Magazine, The Irish Times and The Independent.

* 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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