Summary The French Kitchen with Henry Harris

Join critically acclaimed chef and author Henry Harris for a culinary tour of France.

Learn how to cook authentic French dishes from traditional classics to modern street food, while Henry entertains you with historical facts about this country's iconic cuisine.

This class will transport you to the coastal countryside of Provence with its lavender laden hills, and its dairies producing creamy goat's cheese. You'll also explore the cuisine of Nice: think bustling open air markets filled with a kaleidoscope of fresh seafood, fruit and vegetables.

Typical recipes may include:

  • Street food from the markets of Nice:
    - Panisse with fennel salsa (a fried, chickpea flour cake from the south of France)
    - Red mullet “sandwich"
  • Provençal goat’s cheese salad
  • Apricot tarte fine and lavender honey ice cream

Please note, recipes and ingredients may vary.

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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 The French Kitchen with Henry Harris

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.

Henry Harris

Henry Harris

Bio
Henry Harris is a highly acclaimed chef, restaurateur and food writer with 30+ years experience in the food and hospitality sector. Henry began his career as an apprentice at Hilaire under Simon Hopkinson where he started his ascent to becoming Head Chef and subsequently Executive Chef at a number of London's most acclaimed restaurants, including Bibendum; Harvey Nichols’ Fifth Floor Restaurant and Hush Mayfair. Henry opened his own restaurant Racine in 2002, which soon became a multi-award winning, London institution for serving gutsy French cuisine. Henry is currently Chef and Beverage Director at Wright Brothers.

Across the course of Henry's career to date he has also worked as a consultant chef and restaurateur for numerous openings; these include Soho House, The Bower House, Groucho Club Soho, as well as ambassadorial work with Donald Russell. Henry's food writing career includes Times Weekend, Sunday Telegraph, Observer Food Monthly to name a few. In Henry's spare time he is a Director of his family business, Harris Vinters.

Life Before Leiths:
“Before Leiths, I was working as a waiter for the late Karl Loderer at Manleys, a remarkable Austrian chef who inspired me to leave the dining room and head for the kitchen.”

What drew you towards a career in food?
“My father went through a number of career changes and became a wine merchant and then opened a restaurant in Brighton, le Grandgousier. Whilst relentlessly hard, it became a part of our lives and I couldn’t see myself doing anything else.”

Top things you learnt at Leiths?
“That food should not impress you with its ornateness but should make you feel hungry. Also, how to make mayonnaise with a wooden spoon.”

What do you love most about your job today?
“Working with great ingredients and seeing our customers enjoying themselves.”

Do you have any wise words for future Leiths grads?
“Start at the very bottom and take your time working your way up. Learn from every opportunity, in every kitchen.”

* 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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