Specialist Classes

We welcome cooks of all levels to come and enjoy a morning of cooking, eating and sharing of culinary ideas.

The day will begin with registration at 9.30 and will start promptly at 10.00 with a discussion of the recipes to be covered. The class is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs.

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00pm.

Menu

Polenta crusted fish cakes with spicy tomato and basil sauce

Aubergine with preserved lemon and chilli yoghurt

Wild rice and quinoa salad with dried blueberry, walnut, lemon and herbs

Cake brought by Ottolenghi – not made in class

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

Hosted by Silla Bijerrum, founder of the Feng Sushi restaurants, this course is an introduction to sushi making and simple Japanese cuisine. As well as the rolling, cutting, vegetable and fish preparation techniques required to make sushi, Silla will also teach a selection of simple dishes such as Miso marinated salmon and Soba noodle salad. Food made during the class will be eaten for lunch. Some food can be taken home

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half day course will introduce the diverse food culture of the Middle East, including dishes from the Persian, Turkish and Lebanese cuisines. After a short introduction and demonstration, you will work in small groups to produce an array of dishes from mezze to dessert, making use of signature ingredients such as sumac, pistachios, pomegranate molasses and rose water. The day concludes with lunch (with wine). Some food can be taken home.

This workshop is designed to introduce the enthusiastic amateur to cooking with Game. Preparation methods such as plucking will be shown, along with the classic presentation of roast game birds with their accompaniments.The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on game seasons, hanging game, where to buy it, how to choose it and the traditional accompaniments.

Typical recipes: Whiskied pheasant, Venison casserole with cranberries and chestnuts, Game and brandy pâté with melba toast.

This half day workshop develops the vegetable and fruit knife skills covered in part one.

Typical Skills covered: Jointing a chicken, Filleting and skinning a flat fish, Filleting round fish, Julienne, Slicing, Vegetable ribbons

This Saturday Morning class (9.30am - 2pm) is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs. We welcome cooks of all standards!

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. An Ottolenghi cake will then be served with tea and coffee. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00.

Vegetarian

Courgette and feta fritters with Greek yoghurt and mint sauce

Bulgar and aubergine pilaf with onion and sweet spice

French bean salad with fennel, roast cherry tomato and basil oil

Cake brought by Ottolenghi – not made in class

Following some simple guidelines, it is possible to change your eating habits for the better. In this half day class, students will learn how to cook healthy and delicious food so that the whole family can benefit. Visiting nutritionist Kate Cook will give a short talk on key areas such as balancing blood sugar and increasing energy levels. There will be a demonstration of healthy dishes incorporating ingredients such as quinoa, pulses, fresh herbs, spices and fish. A hands-on cookery session will be followed by a late lunch. The focus of this class will be on cooking healthy family food with minimum fuss and maximum flavour.

This workshop is designed to teach students how to use chefs' knives with confidence and learn the correct methods of chopping and slicing which will mean time saved at home in the kitchen.

There will be some cooking involved, but the knife skills are the main emphasis of the session.

Some skills covered in parts 1 and 2 will be practised and developed.

Typical Skills Covered: Boning poultry, Preparation of rack of lamb, Boning shoulder and leg of lamb, Turned vegetables.

This evening demonstration class will introduce a selection of exciting canapé ideas for the festive season. You will learn to make elegant recipes such as Blinis with Serrano Ham, fig and Mascarpone, as well as some quick and easy alternatives so that you can entertain with confidence this Christmas. After the cookery demonstration, a tasting of the canapés will be served with a glass of Prosecco. 

We welcome cooks of all levels to come and enjoy a morning of cooking, eating and sharing of culinary ideas.

The day will begin with registration at 9.30 and will start promptly at 10.00 with a discussion of the recipes to be covered. The class is designed for home cooks and will be taught by the teachers from Leiths School of Food and Wine and the Ottolenghi chefs.

The morning session is busy but taught in a relaxed style. Students will work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most students come alone and enjoy the friendly atmosphere. The class will finish at approximately 2.00pm.

Menu

Braised meat balls with quince, pomegranate, and fresh coriander

Buttered basmati rice with fennel seeds, coriander seeds and dill

Slaw of courgette, fennel and red cabbage with dried cranberries

Cake brought by Ottolenghi – not made in class

Enjoy at glass of wine during this relaxed evening demonstration. We will cover the structure of meat and show you how to carve impressively at the table, it will cover carving of a leg, shoulder and saddle of lamb, a goose, ham, chicken, pork loin and turkey.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

This day will cover how to make sauces from the basics. Most methods of savoury saucemaking will be covered including flour-based, emulsion, reduction, cream and composite sauces. You will go home with a wealth of ideas which will enable you to entertain your friends.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

This half-day workshop is designed to introduce the enthusiastic amateur to knife skills. This session would suit a home cook who wants to learn which knife should be used for which task. Students will learn how to use large cooks' knives with confidence and learn the correct methods of chopping, slicing, dicing. Batons, julienne and chiffonade technique will be shown. In Knife Skills part 1, we will be concentrating on vegetable and fruit preparation. Perfect onion chopping and segmenting oranges will be among the skills taught.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session.

The main methods of cake making will be covered as will a variety of methods for making muffins and biscuits using traditional and modern recipes Students will leave with a variety of tea and coffee time creations.

You will be taught how to be creative and artistic with chocolate. It is a 'hands on' workshop so you will leave with a selection of home-made chocolate creations.

This day will cover how to make sauces from the basics. Most methods of savoury saucemaking will be covered including flour-based, emulsion, reduction, cream and composite sauces. You will go home with a wealth of ideas which will enable you to entertain your friends.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

This introductory course will cover the essential skills to making perfect pastry. We will teach you how to make shortcrust, choux and a French pastry. Using a food processor to create pastry takes minutes, costs a fraction of the price and tastes incomparably better.

We will cover the basics of breadmaking from soda bread leading up to the more complicated filled Italian breads. The day will include learning how to shape bread into plaits and rolls to ensure that whether you make bread for dinner parties or picnics, it will be impressive.

During this one day course we will cook several different types of fish from simple grilled plaice to more complex deep fried squid and salmon noisettes with dill and mustard. You will also learn to fillet flat and round fish.

The day will start with a short demonstration. The lecturer will show some of the techniques to be used in the practical session and provide information on Italian food in general as well as preparing Italian dishes when entertaining at home. This workshop will cover the basics of Italian cooking and will include risotto, pizza, pasta and biscotti.

For those who have not cooked Thai food before, the classes will be both practical and demonstration. Covering the principle ingredients used in Thai cookery and some of the classic recipes such as Green curry, aromatic rice, and fish cakes with dipping sauce.

You will be taught how to be creative and artistic with chocolate. It is a 'hands on' workshop so you will leave with a selection of home-made chocolate creations.