It is a strange fact of life, but some people do not eat meat, some through allergic or digestive reaction, but the majority through choice. And there are a lot more individuals choosing the carcass-free diet. As such, Leith’s of London are throwing two cookery courses next month to celebrate vegetarian cooking from either side of the Atlantic.
First up, we have the vegetarian cookery course from the North Americas, which will be hosted by Sarah Kearns and Marise Maddison. Given how huge the continent is and how many varied cultures they could have drawn upon to cobble this cookery course together, they have had to be brutal and cut much of the sub-culture dishes out. It will be a whistle-stop tour, indeed, all crammed into a four and a quarter hours over the lunchtime of Tuesday 17th April.
Kick off time for the cookery class is 10.15, but you can arrive up to half an hour beforehand. You will need an apron, or, if you want to spoil yourself with a new one for the occasion, Leith’s have them on sale in their shop, so no need to panic if you forget to pack your trusty old coverall. You may need to check with the cookery school what containers are required to take home any uneaten food in, if any.
An overview of the planned dishes for the cookery course Ojibwe Three Sisters Chowder, a native American dish, then we have other stop-offs with wild rice and cranberry salad from The Great Lakes, Big Apple sweet potato and carrot cake to top off nicely the greyhound tour of American cuisine.
The day after, Wednesday 18th April, we zip back this side of The Pond for a sun-soaked offering of vegetarian from The Mediterranean. Same time and place, and again Sarah and Marise take the reigns for another tour into vegetarian cooking, a little closer to home.
There are few other places in Europe where vegetables and fruits grow so big and plentiful and the girls incorporate a fair spread of hand-picked (literally) produce from vine, tree and bush to tempt us with. The menu utilises, in no particular order, red peppers and potatoes, pomegranate and pistachios and even caramelised Aubergine, again to complete a complete meal in one cookery course, drawing from vegetables, fruits and nuts of the continent.
Prices are £130 per cookery course and you can either book online for yourself or buy a gift for a friend, either veggie themselves or perhaps someone who never knows what to cook for their meat-free family. There are presently spaces available for both cookery courses at the London venue but, looking at the closer cookery classes on their schedule there are wait lists; full schedule and terms and conditions available from the Leith’s website.