Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Summary Creative Vegetarian Feast with Olia Hercules

Learn to make a delicious, sophisticated menu using plentiful fresh herbs, vegetables and regional delicacies.

Working with the renowned Olia Hercules, who trained at Leiths and cut her teeth in the industry as chef de partie at Ottolenghi, you'll get a deeper understanding of how to introduce Eastern European flavours into your cooking.

Growing up in the Ukraine, Olia ate fresh produce under the pine trees by the river Dnieper, just-caught crayfish, hand-plucked mulberries, and vivid green sweet peas.

This class draws on Olia's travels and the research she performed whilst writing her two well-loved cookbooks, Mamushka and Kaukasis. You will discover the exciting flavours of regions such as Ukraine, Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

Typical recipes may include:

  • Sorrel and wild nettle broth
  • Herb-stuffed flat breads
  • Georgian beetroot, watercress and greengage salad
  • Grilled courgettes with dill and thyme dressing
  • Cauliflower fritters with dill aioli
  • Ryazhenka panna cotta with tarragon-sugar strawberries

Please note, recipes 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 Creative Vegetarian Feast with Olia Hercules

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.

Olia Hercules

Olia Hercules

Olia trained at Leiths, before honing her cooking skills in the fiery kitchens of Ottolenghi. She moved on to work as a freelance recipe tester and developer for a variety of food magazines, including Sainsbury’s and Jamie’s, and appeared in a Food Network cookery show Red, Hot and Yummy. 

Her first book, Mamushka, was launched to critical acclaim, and she was picked as Observer Rising Star of 2015 in the food category. Her recipes are regularly featured in the '10 Best' column in the Guardian’s Cook supplement, thanks to her blend of Eastern European flavours and seasonal ingredients.

Kaukasis, her second book, was hotly anticipated and is already becoming a must have for people's cookbook collections. The book is a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

* 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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