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 Spanish and Moorish Dishes with Ben Tish

From the introduction of North African spices, to the method for planting olive trees and shaping the landscape; the Moors have had an undeniable influence on Spanish cuisine and agriculture.

In his latest class for Leiths, Ben Tish will introduce students to a host of deliciously inventive Moorish and Spanish small plates, serving as some perfect dinner party inspiration.

Now Culinary Director for The Stafford, overseeing the entire food offering for the hotel, Ben was previously Chef Director of Salt Yard Group, having launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern.

Typical recipes may include:

  • Fried Chickpea Panelle with salsa verde
  • Aubergine parmigiana
  • Slow cooked Beef cheeks, with quince bay and cinnamon
  • Potatoes fried in Sicilian olive oil with green peppers, chilli and oregano
  • Pistachio, lemon and rhubarb syrup cake with mascarpone

Please note, recipes and ingredients might 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.

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 Spanish and Moorish Dishes with Ben Tish

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.

Ben Tish

Ben Tish

Chef Director, Norma and The Stafford London

In January 2018, Ben Tish joined The Stafford London as Culinary Director, overseeing the entire food offering for the hotel. In September 2019 Ben opened Norma, a Sicilian restaurant in Londons Fitzrovia to critical acclaim.

He was previously Chef Director of Salt Yard Group, having launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern.

Prior to Salt Yard, Ben spent much of his career working with renowned chefs and restaurateurs such as Jason Atherton and Stephen Terry, at various ground-breaking London restaurants, learning classical techniques with inspired cooking formulas.

Also a highly accomplished writer and cookbook author, Ben’s books include Salt Yard Food & Wine, a restaurant cookbook, and Grill Smoke BBQ.

In spring 2019, Ben released his third cookbook Moorish focusing on the food culture in the Iberian Peninsula and southern Italy.

* 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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