Summary Cooking with Confidence - Part 3


  • Thu 9 Jan - Thu 13 Feb 2020 Show session dates/times
    • Thu 9 Jan 2020
    • Thu 16 Jan 2020
    • Thu 23 Jan 2020
    • Thu 30 Jan 2020
    • Thu 6 Feb 2020
    • Thu 13 Feb 2020

This six week evening course is aimed at more accomplished and experienced cooks who are keen to master expert techniques and create more challenging dishes with the wow factor.

Over the duration of the course you will developed more advanced skills and knowledge, enabling you to attempt more complex and challenging recipes with confidence. You will cover a range of advanced techniques from making fresh pasta, Italian breads and pastry; to sauces, meat and fish preparation and elegant desserts. Coupled with more refined presentation skills, your cooking will exceed expectations.

For a list of the skills you will learn, and examples of the types of recipes you will cook, please click on the 'What You'll Learn' tab, above.

"Do I need to take these courses in order?" 

We recommend that beginners take Part 1 before moving on to Parts 2 and 3. 

However, if you feel as though the skill level suits you, you can take each part as a stand alone course. Please look at the techniques and recipes covered in the 'What You'll Learn' tab to see the skills covered in each part. 

Feel free to contact the school on 020 8749 6400 if you'd like to check that the difficulty level is right for you.

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.


What you'll learn Cooking with Confidence - Part 3

  • Fish and shellfish preparation and cooking
  • Baking
  • Pasta
  • Soufflés
  • Pastry
  • Meat preparation and cooking
  • Desserts

Sample recipes

  • Pan fried squid with chickpea, tomato, olive and chilli salad
  • Grilled scallops with mild parsley pesto and chilli oil
  • Pan-fried sea bream with salmoriglio sauce
  • Tortellini of mozzarella and prosciutto with sage butter
  • Individual cheese and chive soufflés
  • Guinea fowl breasts with lentils, pancetta and thyme
  • Quail with pomegranate molasses
  • Rack of lamb with a pistachio crust served with boulangere potatoes and fine green beans
  • Red onion focaccia
  • Pear and medjool date strudel
  • Chocolate fondant puddings
  • Citrus polenta cake

Practical info Cooking with Confidence - Part 3

What is included:

  • A Leiths apron
  • A Leiths How to Cook book
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable
  • A notebook and pencil

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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