Upcoming Short Courses & Events

New short course dates now available for 2017, book early so you don’t miss out.

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Fabulous Fish
R795 per person

A 1 day course designed for friends who like to cook and learn together or Chefs who would like to brush up on their fabrication techniques.

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Join us for Open Day!
11th March from 10h00 – 14h00

VISIT US AS WE OPEN OUR DOORS & INVITE YOU IN FOR A TASTE OF CULINARY EXCELLENCE! Presentations are scheduled to take place at 11h00 and 13h00 where we will discuss our courses on offer & why Prue Leith is the institution of choice.

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Basic Baking
R595 per person

A 1 day course aimed at those who are intimidated by the mere thought of having to produce anything that includes flour and an oven.

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Mastering Meat
R795 per person

A 1 day course designed for friends who like to cook and learn together or Chefs who would like to brush up on their fabrication techniques.

  • Fabulous Fish 4 March, 2017I'm New

    Fabulous Fish
    R795 per person

    A 1 day course designed for friends who like to cook and learn together or Chefs who would like to brush up on their fabrication techniques.

  • Open Day 11 March, 2017 Event

    Join us for Open Day!
    11th March from 10h00 – 14h00

    VISIT US AS WE OPEN OUR DOORS & INVITE YOU IN FOR A TASTE OF CULINARY EXCELLENCE! Presentations are scheduled to take place at 11h00 and 13h00 where we will discuss our courses on offer & why Prue Leith is the institution of choice.

  • Basic Baking 18 March, 2017

    Basic Baking
    R595 per person

    A 1 day course aimed at those who are intimidated by the mere thought of having to produce anything that includes flour and an oven.

  • Mastering Meat 25 March, 2017I'm New

    Mastering Meat
    R795 per person

    A 1 day course designed for friends who like to cook and learn together or Chefs who would like to brush up on their fabrication techniques.

Recent News

7 December, 2016Time to shift the balance on our plates

25 November, 2014Prue Leith Patron Opens New Culinary Centre

4 August, 2015Take it with a pinch of salt…

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