Leiths Lines Up Culinary Greats For Spring 2014




Leading London cookery school, Leiths School of Food and Wine will be hosting an impressive lineup of cookery classes from culinary greats in 2014. As winter turns to Spring enthusiast cooks are invited to seek inspiration from some of the UKs top chefs. Whether you want to emulate the dishes from your favourite restaurants, learn secrets from behind kitchen doors or develop chef skills, there is something for everyone.

Recreate dishes from your favourite restaurants at home. First class French classics can be yours as Henry Harris celebrates some best loved recipes from his top rated restaurant, Racine.  Bruno Loubet, Chef Proprietor of popular newcomer Grain Store shares dishes from his eclectic menu, grown from his extensive travels; and experimental chef and Telegraph columnist, Stevie Parle of Dock Kitchen cooks up exciting flavour combinations such as Seabass baked in seasoned coconut with squash, and fragrant Persian rice pudding.

Michelin-starred chef Nathan Outlaw joins us for an inspirational day featuring delicious recipes from his new book Nathan Outlaw’s Fish Kitchen including Scallops poached in coconut milk and Rosemary and cheese plaice fillets.  Valentine Warner celebrates the wonderful world of offal in his Nose to Tail Masterclass on 5th February. He returns in May to ignite the culinary imagination with recipes that bring vegetables to the fore, including Japanese aubergine with miso and sesame and Deep fried courgette flowers stuffed with mozzarella and anchovies.

Lovers of global food are well catered for in our programme of one day classes. Travel the world from your kitchen as you learn Scandinavian Curing and Preserving with leading Norwegian food writer Signe Johansen; start a Tapas Revolution with Omar Allibhoy, and perfect Chinese Dim Sum with Ching He Huang. For further Asian inspiration tackle Sushi and Japanese with Sachiko Saeki and Malaysian Street Food with rising star Norman Musa. These are just some of the wonderful cuisines covered by experts in their culinary fields at Leiths this Spring.

Be treated to an evening packed with industry insights, demonstrations and tastings of signature dishes from the capital’s most acclaimed restaurants. In our new Chef demonstration series you can sample delights including peri-peri lobster cocktail with Michellin starred chef Atul Kochhar; Hay roasted goat with braised fennel, artichokes lemon  and chilli served by Ben Tish, chef- director of acclaimed Salt Yard Group; or enjoy opulent French fare with London’s best loved French chef Eric Chavot. Plenty of great food, wine and conversation will be on the menu.

You've watched them cook and enjoyed their dishes, why not learn to prep and plate like the pros in our new series of fast paced, intensive Chef Skills workshops. Designed for confident cooks or professionals looking to gain more advanced skills and refined fine dining presentation, students will learn advanced techniques from puff pastry and butchering a rabbit; to terrines and making their own sausages from scratch. As well as classes focusing on furred and feathered game, pastry and preserves, students can spend a creative day concocting their own menu from interesting and eclectic ingredients. They will soon be creating Michelin worthy dishes under expert tuition from Leiths chefs, many of whom have worked in the UK's top kitchens.

Sushi and Japanese Cooking with Sachiko Saeki 24 Jan & 19 Mar £270
Chef Skills - Focus on Furred Game 27th Jan 2014 £160
Tapas Evening with Omar Allibhoy 30 Jan £90
Valentine Warner’s Nose to Tail Masterclass 5 Feb £270
Malaysian Street Food with Norman Musa 8 Feb & 21 May £140
Stevie Parle’s Recipes from Dock Kitchen 15 Feb & 9 May £140
Chef Skills - Focus on Poultry and Feathered Game 17th Feb 2014
Tapas Revolution with Omar Allibhoy 22 Feb & 24 Mar £140
Chinese Dim Sum with Ching He Huang 26 Feb £140
Bruno Loubet- Recipes from Grain Store 1 Mar £180
Chef Skills - Focus on Creativity (white) 3rd Mar 2014 £160
A Taste of the Salt Yard with Ben Tish 6 Mar, £90
Henry Harris Recipes from Racine 12 Mar & 17 May£140
Scandinavian Curing and Preserving with Signe Johansen 25 Mar £140
A Taste of Benares with Atul Kochhar 3 Apr £90
Ben Tish – Small Plates from Salt Yard 8 Apr £140
Three Day Chef Skills (white) 14th Apr 2014
Nathan Outlaw’s Fish Masterclass 1 May £270
Valentine Warner’s Veg Masterclass 16 May£270
Chef Skills - Focus on Pastry 19th May 2014 £160
Chef Skills - Focus on Terrines and Preserves 9th Jun 2014 £160
Chef Skills - Focus on Creativity (blue) 23rd Jun 2014 £160
Three Day Chef Skills (blue) 8th Jul 2014 £450

For further information and images please contact Eliza Welsford: marketing@leiths.com, 020 8749 6400

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