Summary Flavours of Brazil, Home Cooking with Jorge Baumhauer da Silva

Brazil is the largest country in South America and over centuries has been influenced by many countries including Portugal, Germany, Italy, Japan and others. This has led to a hugely diversified cuisine; with each region celebrating its own unique flavours and ingredients.

Jorge Baumhauer da Silva, who has been a chef for the Embassy of Brazil in London for years, is bringing you a genuine experience of Brazilian home cooking in this new class. He will teach you how to cook a compilation of national dishes that are loved by all, from the North to the South of the country.

Jorge can't wait to give you an introduction to authentic Brazilian home cooking with a modern take, using ingredients widely available in UK food stores, so that you can replicate these delicious recipes at home.


“Pao de Queijo” Nikkei Mochi Cheese Bread

Cassava flour, gruyere cheese, truffle oil, lemon thyme sea salt (The nation's favourite way of starting a meal)

“Bolinho de Bacalhau” Cod Fritter

Dried cod, parsley, chilli, garlic roasted aioli (A much-loved Portugese and Brazilian snack!)

“Moqueca de frutos do Mar”

Hake fillet, Tiger prawns, Mussels, Sweet basil, ginger, scotch bonnet, palm oil coconut, coriander, passion fruit (Spicy and tangy Afro-Brazilian seafood stew)

“Brigadeiro de chocolate & Brazil nut”

Chocolate truffles filled with brazil nuts, white chocolate granules (All-time Brazilian favourite!)

Please note, recipes and ingredients may vary.

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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 Flavours of Brazil, Home Cooking with Jorge Baumhauer da Silva

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.

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.  

He is currently the head chef at the Embassy of Brazil 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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