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Posted on Sep 20, 2018 by

On 11 September Prue Leith opened Cornwall’s newest cookery school: Leiths at Truro School.

The kitchen provides an impressive learning space for Truro School students as well as the wider community. A new café is located next to the cookery school, offering hot and cold drinks, breakfast, cakes and snacks to students, parents and visitors.

At the opening, the sixth form students who are currently enrolled on the Leiths Certificate of Food and Wine were lucky enough to meet Prue, and to quiz her about her culinary career. Answering their questions with humility and a great sense of humour, Prue imparted her passion for food, and its importance in our lives.

When asked which three essential recipes everyone should know, Prue suggested that nobody should leave home without learning how to cook a perfect roast chicken, perfect flavoursome mince, and bread. She also declared that if she had to live on one thing for the rest of her life, it would be bread and butter.

The kitchen was officially opened by Prue sounding the school’s original dinner gong, much to the amusement of everyone attending.

The cookery school is led by head of cookery, Maria Taylor (pictured below with Prue Leith), and will be opening its doors to the public as well as to the Truro School students. It features well-equipped work stations, a large teaching bench, and state-of-the-art technology. It also has an accessible rise and fall kitchen area and bathroom facilities so guests with restricted mobility are well provided for.

The Leiths Certificate of Food and Wine is offered to sixth form students alongside their A-levels, and is a widely recognised professional cookery qualification. Upon successful completion of the course, students will be eligible to apply for positions advertised on the Leiths List where private clients source staff for a multitude of different catering needs.

This year the Leiths Certificate has been accredited by the Confederation of Tourism and Hospitality and a distinction will earn 36 UCAS points. (For comparison, an AS at Grade A is worth 20 points and an A level at Grade C is worth 32 points.) For more information on the course, visit Truro School’s website.

At weekends and in school holidays, the school will be running courses for the general public, and I expect them to prove extremely popular. Details for this term have been released:

“The Cornish Complete Cook” course runs each day from Monday 22 to Friday 26 October (half term) and is for over 18s. You can attend any or all of the five days, each priced at £135, with full details here and tickets available via the Eventbrite.

  • Monday 22 October – Fancy knife work and supper dishes.
  • Tuesday 23 October – Meat prep with Middle Eastern spices.
  • Wednesday 24 October – Catch of the day.
  • Thursday 25 October – Perfect pastry and simple puds.
  • Friday 26 October – Weekend baking.

From 10am to 12.30pm each Saturday morning during term time there will be a CookSat cookery session. Prices include refreshments, recipes, all ingredients and packaging to take any food home in. There are a variety of different courses to choose from:

  • Back to basics (14+) – 22 September and 1 December – £28 – learn how to make a sweet and savoury home cooked classic to take home and enjoy.
  • Saturday night ‘takein’ (16+) – 29 September and 10 November – £44 – make a main course and accompaniments for a takeaway with a difference.
  • Simple Suppers (16+) – 15 September – £22.50 – watch a demonstration of a three course supper menu which you can taste and re-create with ease at home.
  • Get set for Christmas Day (16+) – 13 October, 24 November and 15 December – £98 for a course of three lessons – a set of seasonal ‘demonstration and make’ lessons allowing you to be prepared for the next holiday season.
  • Cooking for fun (11 – 14) – 8 December – £28 – aimed at younger guests these sessions will combine a demonstration with a more relaxed hands on cookery session.
    Full details of course content and links to Eventbrite booking page can be found here.
Photography credits:
1st, 2nd and 4th images by James Ram/Chetwode Ram Associates.
Header, 3rd and 5th images by Jim Michell / Barefoot PR Ltd.

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