Cooking Classes - Meats

This is a completely hands-on, active session! We'll take you through the entire sausage making process from start to finish - from dealing with the casings to stuffing them and eating the finished... Read more

Learn how to cook a range of Japanese homestyle dishes with Chef Keiko. You'll be well equipped to host your very own Japanese dinner party afterwards!

This class in conducted in 4 sessions in total... Read more

Extract from Cookery School website:

Foundational / Starter level

Session 1 - Soups and Bread... Read more

Some very dear friends of mine from Barcelona came to visit recently. We saw a paella being made out in the open and they were utterly appalled. After declaring it a crime against paella, rice,... Read more

Katie and Stefano will guide you through meat cookery avoiding the prime cuts. Learn the rich beef stew called Stracotto, how to cook feather steak, cheek, lamb breast and more. Not only do these... Read more

Come and spend an intense, yet fun day dedicated to working with meat taught by owner Giancarlo Caldesi. With more than 30 yrs of experience, he will impart his knowledge on meat & butchery skills... Read more

As part of our series of classes with specially invited chefs, we are delighted to welcome Mike Robinson, chef / patron of the Pot Kiln Pub in Berkshire to Leiths. Specialising in cooking locally... Read more

Food for a gathering let us teach you how to cook with confidence for a larger number of people at your table.

Thanksgiving or Christmas Turkey:
Roasted turkey with a Pork, chestnut and lemon... Read more

Extract from The Ginger Pig Meat Kitchen site:

Three classic game animals and only one roast!

Studded and rare roast leg of venison and berry sauce... Read more

Extract from The Ginger Pig Meat Kitchen site:

Cook and glaze your ham for a special occasion and learn what to make out of the remaining meat when you have had enough ham and chutney... Read more

Extract from The Ginger Pig Meat Kitchen site:

Versatile and great value cut of pork for all occasions.

Italian fragrant rolled blade of pork... Read more

Extract from The Ginger Pig Meat Kitchen site:

A great cut that we all know how to roast a leg so lets get adventurous and get more out of this joint.

Chump Moroccan Tagine:... Read more

Extract from The Ginger Pig Meat Kitchen site:

King of cuts and this is reflected in the price but worth every penny if it has been hung well and is evenly marbled with fat.

Beef Wellington:... Read more

The Whole Bird Roast:
Classic stuffed and roasted goose.

Rendered Fat:
Keep that goose fat for crisp French style roast potatoes.... Read more

Extract from Leiths website:


We are delighted to welcome guest Chef/Patron Henry Harris of RACINE, Knightsbridge, as he shares favourite recipes, each with a duck theme. In this seasonal French... Read more

Extract from Angela Malik website:

Your summer barbeques will never be the same. Introduce some flavours of the East. Learn the art of marinating and tandoori style cooking. Including the perfect... Read more

Extract from Angela Malik website

Learn about each cut of steak and how to cook each stage perfectly from blue, rare, medium rare to well done with a delicious watercress salad to accompany.... Read more