Summary Wines from Around the World with Amelia Singer


  • Sat 10 Feb 2018   12.00 - 14.30

Join us for a specially curated multi-course lunch and tutored wine pairing led by Amelia Singer of ITV’s The Wine Show. 

You’ll enjoy a carefully selected menu of creative dishes, designed and cooked by one of the Leiths chefs. As each dish is presented, you’ll be served a very special paired wine, chosen to match and enhance the complex flavour combinations in your dish.

Throughout the afternoon, Amelia will teach you how to buy, taste and appreciate wine. She’ll help you discover the difference between objective and subjective tasting, as you start to use your palette with skill, gaining a deeper understanding of your own personal preferences. 

Amelia completed the prestigious WSET Wine Diploma and worked in wineries all around the world before launching her career as a TV presenter and video blogger for Jamie Oliver.

She’s on a mission to demystify wine, eliminate snobbery and empower everybody to make great wine choices.

Menu for Saturday 11th November: 

Autumn-inspired dishes created by Leiths chef Christine Simpson and matched with wines chosen by Amelia. These plates capture the textures, colours and flavours of the season.

  • Welcome canapé: Smoked profiterole with beetroot and créme fraiche
  • Salad of charred chicory, pickled pear and sous vide partridge
  • Celeriac and wild mushroom tart with a cured egg yolk 
  • Wild boar stew with Jerusalem artichoke crisps and Pommes Anna
  • Rich chocolate mousse with sweet vanilla squash purée, chestnut ice cream, pumpkin seed praline and chocolate twigs

Please note, recipes and ingredients might change depending on seasonality. 

Examples of past menus:

Example 1: Small plates inspired by Mediterranean, Moroccan, British and Asian influences, each matched with a wine chosen by Amelia.

  • Steamed courgette flowers stuffed with ricotta & lemon, served on a bed of griddled courgettes, with seasonal broad beans, peas, green olives and oregano oil (v)
  •  Mackerel, lightly smoked, served with Asian sour pickle of fennel & radish, Miso sauce and a seaweed crumb 
  •  Moroccan spiced lamb, with white and green asparagus, and a sumac mayonnaise 
  •  Pimms petits fours plate (v)

Example 2: Vegetable led plates with a farm to table influence created by Leiths chef Christine Simpson, matched with natural/biodynamic wines chosen by Amelia. 

Although some dishes will include meat, alternatives will be available for vegetarians.

  • Welcome canapés
  • Starter: Farinata with heritage tomato, squash and a rocket pesto sauce (v)
  • "Fish" course: King oyster mushroom "scallops" with samphire, cauliflower purée and a raisin and caper vinaigrette (v)
  • Main: Pulled pork or jackfruit with fennel and kolrabi slaw, cornbread and popcorn with BBQ spices (v option)
  • Cheese course: Goats' cheese with beetroot meringue, pickled beetroot, flaked almonds and homemade bread (v)
  • Dessert: A damson inspired sweet (v)

Menu for 10th February 2018 to be released closer to the class date.

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.


Practical info Wines from Around the World with Amelia Singer

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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