Summary Fresh Flavours of the Mediterranean with Jennifer Joyce

Join acclaimed food writer, stylist and chef Jennifer Joyce as she shares some of her favourite recipes from Italy, France and Spain.

You’ll learn to cook a delicious menu of dishes; celebrating the very best seasonal produce and using zesty lemons and limes, olives, capers, sweet vinegars and garlic to compliment their character.

Jennifer Joyce is an American food writer, stylist and chef living long-term in London has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Sainsbury's magazine. She has appeared in food TV shows in both the UK and the States. She is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.

Typical recipes may include:

  • Sweet and sour baked peperonata with capers and olives
  • Spinach salad with feta, pine nuts and warm raisin sherry vinaigrette
  • Saffron and bay leaf prawn skewers with crispy lemon breadcrumbs and green tomato salad
  • Grilled bavette steak with soy, lime and cumin with beluga black lentils
  • Roasted plum halves with sweet wine and vanilla
  • Salted almond brittle sprinkle

Please note recipes and ingredients are subject to 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 Fresh Flavours of the Mediterranean with Jennifer Joyce

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.

Jennifer Joyce

Jennifer Joyce

Jennifer Joyce, an American food writer, stylist and chef living long-term in London has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Sainsbury's magazine. She has appeared in food TV shows in both the UK and the States. She is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.

* 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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