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Summary Peruvian Cooking with Jorge Baumhauer da Silva

    £155.00

  • Sat 18 Nov 2017   10.00 - 14.30
    5 PLACES LEFT - BOOK NOW
  • Sat 10 Feb 2018   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW

In this exciting class for Leiths, Jorge Baumhauer da Silva will teach you to prepare the classics of Peruvian cuisine, and Nikkei, which is a fusion of Japanese and Peruvian food.

You will learn to make a classic Ceviche (raw fish cured in lime juice), discovering how to select and prepare fish for this popular dish.

You'll also glean expert tips on how to select chillies, make Tiger's milk, and balance the flavours within a Peruvian recipe.

Typical recipes may include:

  • Ceviche with classic Tiger’s Milk 
  • Amarillo Paste
  • Nikkei Tiger’s Milk
  • Aji de Gallina (Peruvian chicken curry)

Recipes and ingredients may vary. 

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.

weekend

Practical info Peruvian 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 intolerances:

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).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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