Join Marcia at Leiths School of Food and Wine for the ultimate kitchen makeover - learn how to cook and eat more sustainably with Leiths brand new, ‘The Sustainable Kitchen Course’. Change up your go to recipe repertoire over four sessions with acclaimed chef, advocate for sustainable food systems, and Leiths ambassador for sustainable cooking, Marcia Barrington. Sharing her top tips and tricks to maintain a sustainable kitchen at home, Marcia will explain how to prepare a collection of seasonal recipes that make the most of locally grown ingredients.

Week 1: Introduction & Vegetables

For your first week, Marcia will introduce the principles of a sustainable kitchen. She will share tips on how to reduce food waste, demonstrate simple kitchen hacks to make the home kitchen more sustainable, and the best way to use up leftover odds and ends. The class will be a blend of a short demonstration and practical, hands-on cooking with vegetables at their core.

Chickpea hummus, Isle of Wight tomatoes, walnuts

Crunchy filo pie w summer greens, popped broad beans, summer peas, a little feta and creme fraiche

Charred asparagus, romesco salsa

Week 2: The Sustainable Store Cupboard

For the second session, Marcia will be focusing on how best you can stock your store cupboard with sustainability in mind. The recipes will be geared towards recipes for your midweek meal rotation that take the pressure off a busy weeknight.

Socca, shaved courgettes, mint

Summery, white bean cassoulet

Roasted red peppers, heritage grains, goats cheese

Week 3: Eat Less, Buy Better: Fish

Can fish be a sustainable source of food? This week, Marcia will set out to answer that question and more as she shares her tips for seeking out the best suppliers, what to look for when buying fish, and how to properly prepare cuttlefish, clams and scallops.

Local leaves, crispy buckwheat, anchovy-crema

Spiced cuttlefish, chickpeas, fresh harissa

Glorious fish soup with saffron, tomato and fennel

Week 4: Eat Less, Buy Better: Meat

For the final session, Marcia will tackle how to eat meat more sustainably. Alongside sharing the list of her go-to suppliers, Marcia will also discuss issues like the importance of regenerative farming, and what ‘grass-fed’ meat actually means.

Sirloin tagliatta

Roast chicken and bread salad, slow roast tomatoes, saffron aioli, wild leaves, hazelnuts

Artichokes, new potatoes, sorrel creme fraiche

Please note, recipes may change.