Leiths Academy lead demonstrator, Eithne Neame, joins us in the demo kitchen
Endless cooking techniques, tips and how-tos along with some delicious, seasonal food that you can make with recipe cards at home—that’s what our weekly themed demonstration kitchens are all about.
The theme this Friday: fishy techniques, and who better to show us than Leiths Academy lead demonstrator, Eithne Neame.
Knowing we will be in good hands, Eithne trained at Le Cordon Bleu, teaching there for 15 years before joining the team at Leiths School of Food and Wine in 1992. After a stint as their buyer, Eithne returned to teaching and eventually became Leiths head teacher. Now Eithne freelances, allowing her to teach both at Leiths and Billingsgate Seafood Training School.
With inspiration from Leiths fish masterclasses, Eithne's menu will include:
Pan-fried squid with chickpea, tomato, olive and chilli salad
Prawn laksa with Thai basil and lime
Sea bream en papillote with ginger and galangal
Japanese style marinated salmon with cucumber salad
So why not come along to Eithne's demonstration on Friday 21st July in the Market Hall, 12:30-2pm and pick up some tips and tricks in the kitchen, a few tasters and free recipe cards.