We have now finalized our plans for the next set of Saturday morning cookery classes, done in collaboration with Leiths School of Food and Wine.

The classes tend to fill up quickly so sign up now!

Just to remind you, the days begin with registration at 9.30 and start promptly at 10.00 with a discussion of the skills and recipes to be covered. Students 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 come alone and enjoy the friendly atmosphere. The classes finish at approximately 2.00.

September 13th

Gazpacho soup with Yemenite chilli paste
Baked monk fish with fennel, potato, caper and fennel seeds
Braised broccolini with chilli, garlic, sesame oil and lime

October 18th

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

November 15th

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

December 6th

Braised lamb meatballs 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

The cost of one class is £120. To book please call Leiths School of Food and Wine (020 8749 6400) or book via the website

Over the past few years we have been nurturing a close collaboration with Leiths school of food and wine, now based in Chiswick. As well as guest chef classes given by Yotam Ottolenghi to the students at the school, we take on students (and sometimes also teachers) for work experience, some of which end up working with us permanently.

As part of this close collaboration, we also offer monthly hands-on cookery classes at Leiths. These sessions, held on Saturday mornings, offer a brilliant opportunity for our customers and fans to come and get a first-hand Ottolenghi cooking experience with our chefs and the highly qualified teachers of Leiths. The Saturday workshops start at 9.30. They are fun and are conducted in a very relaxed manner. You don’t need to know much about cooking and can come on your own or with a friend or a partner.

The cooking is done in couples and at the end, around 1pm, tables are laid for everybody to enjoy their creations with a glass of wine.

The cost of one class is £115. To book please call Leiths School of Food and Wine (020 7937 3366) or book via their website www.leiths.com

Next cookery classes:

Moroccan Flavours, February 2nd 2008 – sold out

Sweet potato patties with cumin and coriander
Crunchy cucumber and red onion salad
Chicken tagine with preserved lemon and olives, served with saffron couscous

Vegetarian, March 8th – sold out

Beetroot, carrot and red cabbage slaw with cranberries and pecans
Baked polenta with wild mushrooms, tallegio and thyme
French beans with tarragon, sesame and garlic

Brunch, April 12th – sold out

Own granola with yoghurt and fresh fruit
Warm and spicy corn muffins
Shakshuka: Tunisian eggs with tomatoes, peppers, saffron and coriander

Early Summer Event, June 14th - sold out

Chilled pea and sour cream soup with basil and chive
Pan-fried sea bass with green and red tomato salsa
Bulgar salad with caramelized onion, feta and tarragon