Summary The Secret of Soufflés


  • Fri 25 Mar 2022   10.00 - 14.30
  • Sat 21 May 2022   10.00 - 14.30

Soufflés never fail to impress, and this class will ensure perfect results every time. We will teach you to make a classic panade based soufflé, quick and easy meringue-based soufflés that can be baked from frozen as well as twice baked soufflés that can be made the day before and reheated. You will leave feeling confident that you can whip up a soufflé in minutes using just store cupboard ingredients.

Typical recipes may include:

  • Twice baked crab and chive soufflés with bisque cream
  • Cheese soufflé
  • Apple soufflé

Please note, recipes may change.

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Class structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the Leiths tutors. 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 The Secret of Soufflés

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.

* 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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