A Taste of Thailand with Andy Oliver

Learn how to cook like Andy Oliver of authentic Thai restaurant Som Saa.

A Masterchef finalist, Andy, specialises in creating regional Thai food with uncompromisingly authentic flavours. Andy lived and worked in Thailand for many years, pursuing his love of Thai cuisine and ingredients. He then honed his craft at the Michelin starred Thai restaurant Nahm, working alongside his Thai food hero David Thompson.

Now head chef and co-owner at Som Saa, he has turned his East London pop-up into an extraordinary permanent restaurant in Shoreditch, London.

Guided by Andy, during this workshop you will be cooking an exciting variety of regional Thai dishes. Expect to be inspired by both some classic Thai dishes, as well as some lesser known ones, and to experience a wealth of unique flavours. The class will cover various Thai cooking techniques such as making pastes and fresh coconut cream. Most importantly, Andy promises to share plenty of invaluable tips and tricks for cooking really authentic Thai food at home.

Menu:

• Isaan style salad of minced duck and roasted rice powder

• Penang curry with grilled beef, thai basil and peanut

• Hot and sour soup with tiger prawns, chilli jam and long leaf coriander

• Kabocha squash and tapioca flour dumplings, young coconut and sweet coconut cream

Demonstration:

• Roasted chilli powder

• Roasted rice powder

• Fresh coconut cream

Please note recipes and ingredients may change.

Class structure:

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.