Summary Canapés and Wine Pairings with Louis Latour

Get your weekend off to a great start with our canapé event held in partnership with Louis Latour wines.

In this inspiring session of demonstrations and tastings, you’ll learn from the Leiths chefs as they cook an array of mini taste sensations, sharing the tips and techniques that make it possible to produce show stopping food and enjoy your own party. From British classics such as pickled mackerel and gooseberry puree to smoky Moorish kebabs with saffron aioli, these tasty morsels can be served together, or as stand out dishes on their own.

Added to this, we will be joined by David Hargreaves of Louis Latour wines, who will guide you through an informal wine tasting, with each bottle chosen to match a particular dish.

So sit back and let us do the hard work, while you experience an interactive morning of sipping, tasting and enjoyment.

We’ll send you home with all the recipes you need to get cooking; just watch as your guests enjoy every bite!

Typical recipes:

  • Lavosh with Zaalouk, harissa and roasted red peppers
  • Smoked cashew croquetas with butternut squash purée
  • Moorish pork skewers with saffron aioli
  • Sourdough crisps with Tunworth cheese and caramelised apples
  • Soda bread, pickled mackerel and gooseberry puree
  • Roast chicken dinner on crispy skin
  • Pâte sablée, orange crème patissiere and alpine strawberries

Please note, recipes may change.

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.

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.


* 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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