Chef Leo's Cookery Classes

Leo has been a chef for 13 years, having spent his childhood in Forest Row frequenting Tablehurst Farm. He trained for 4 years at Michelin starred establishments before taking on senior roles in neighbourhood restaurants in London. Over the last 6 years he combined his role supplying wild food, predominantly mushrooms and truffles to restaurants in London alongside private catering. As well as Tablehurst Farm produce, he will be using some of the wild ingredients in the classes.

Leo will be teaching simple, accessible and flavourful home cookery over the 4-week block. We will cover health and safety in the kitchen, knife skills, organisation and how important it is to work clean and methodically.

He will approach the classes from a holistic point of view, creating nourishing food for good gut health and brain function. The budding chefs will take on robust family style main courses with salads to accompany. We will finish the block with a main and a simple dessert. They will be able to take home recipe cards for each dish so that they can prepare them for their families in the future.

To ensure Leo gives each participant plenty of support and feedback, the capacity is 6 participants per class - so book early to avoid disappointment!

Once we have covered this block, there will be options for themed blocks on more specific cuisines and cookery styles.

The Curriculum - Autumn Term 2024

Week 1 (18 September) -  Knife skills

Kitchen safety

Chicken stock

Stir fried vegetables in a satay sauce with sticky chicken noodles served with pickles.

We will also be making a selection of vegetable (fennel, beets, cucumbers, cauliflower) pickles and a roasted garlic and mustard dressing to use throughout the block.

Week 2 (25 September) - Roasted Cauliflower Korma served with a yoghurt flatbread, rice, pickles and a bitter leaf salad.

Week 3 (2 October) - Smokey bacon and Swiss chard carbonara served with crispy garlic and breadcrumbs served with a bitter leaf salad.

Week 4 (9 October) - Moroccan chickpea stew served with roasted chicken breast, salsa verde and a crunchy salad.

Dessert - Poached seasonal fruits served with a sabayon custard, vanilla ice cream and toasted almonds.

After each class we will enjoy what we have prepared either in the garden or next door in the seating area. Nice drinks will be provided.

The price for the block is £240 with the full fee payable up front. There are no refunds available but we can accommodate a child coming in place of another where appropriate.

Classes run from 4pm until approximately 6.15pm.

Allergens - Please let us know of any allergens before you sign up.  In some cases the classes may not be appropriate.

We will be using meat in this block but we would love to offer a vegetarian course in the future if there is enough interest.

Please bring the following:

Apron

Tupperware for leftovers

Water

Refreshing drinks and snacks will be provided

If you have any questions about this programme, please email Caroline: office@tablehurstfarm.org.uk