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Leopard’s Leap and Liam Tomlin Cooking



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We are very happy to announce that Internationally renowned chef, Liam Tomlin will be opening a world-class cookery school on our Franschhoek wine estate later this year.

“We have done extensive research and visited cooking schools around the globe to identify the elements that will make this cooking school exceptional. I am very excited about the potential of this project,” Liam said (Liam is pictured above giving one of his cooking classes).

Liam Tomlin was born in Dublin, Ireland where he began his career as a chef at the age of 14 and went on to gain experience in some of Ireland and Europe's finest kitchens.

In 1997, Liam opened Banc Restaurant in Sydney, Australia, which garnered many accolades, including Sydney Morning Herald’s ‘Restaurant of the Year’ in 2001. He has been appointed by British Airways as member of its prestigious ‘taste team’ and was a finalist in the ‘World Master of Culinary Arts’ awards. Liam has published two acclaimed books, ‘BANC’ and ‘Season to Taste’.

Following the success of Liam’s Chef’s Warehouse cookery school in Cape Town, the new cookery school at Leopard's Leap Vineyards will be offering culinary enthusiasts of all ages a wide range of classes, ranging from morning sessions to themed courses, presented by the best chefs and culinary experts in the industry. The school will also host international guest chefs from around the world on a regular basis.

Featuring 24 state-of-the-art work stations in the cutting-edge demonstration kitchen,  participants will have the opportunity to immerse themselves in the different facets of food, before enjoying the fruits of their labour.

A store, modeled on Chef’s Warehouse, will sell a wide range of quality kitchen products sourced locally and abroad, giving participants the necessary tools to test their new-found skills at home after their class has ended.

And we are going to be holding up our side of the experience with a fantastic tastic room, private tasting studio and wine sales facility. 

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