Dive into the mind of our former student’s and her experience at Leiths Cookery School #MadeAtLeiths
Fonio is a West African ‘superfood’. It’s cultivated from two species of grass with small grains. It’s extremely nutritious with a very favourable taste. It’s gluten free and high in dietary fibre.
Blogs
Alumni Stories: Joshua Hunter and Hawthorn
Leiths Diploma graduate Joshua Hunter has had a varied career working at such restaurants as Murano, Kitchen W8, and La Trompette and as a private chef for Tom Cruise and the Beckhams. He now runs Joshua Hunter at Holland & Holland shooting grounds and is the chef patron of new restaurant Hawthorn. We spoke to Joshua about his latest project.
Student Stories: Teresa Mueller on The Essential Cooking Certificate
Teresa Mueller is enrolled on the Essential Cooking Certificate at Leiths. She’s taking the courses as a part-time ten-week evening course; others choose to do it online or during the day. Here’s what Teresa has to say about her experience.
How-To
How To Pan Fry a Steak
Pan-frying is the quickest method of cooking small, very tender cuts of meat such as steaks. Browning the meat on both sides requires a very high heat, which then needs to be slightly lowered to cook the meat to the point desired.
Featured Events
Leiths Academy Webinar – April 29, 2024
The Leiths Academy team invite you to join their webinar to hear all about their new range of qualifications and courses as well as their
All Posts
Alumni Stories: Alice Staple
Alice Staple is executive chef of five-year-old Maremma restaurant in Brixton.
Alumni Stories: Oliver Gladwin
Leiths alumnus Oliver Gladwin runs the London-based restaurant group Local & Wild with his brothers Richard and Gregory.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
Alumni Stories: Katja Tausig
Leiths graduate Katja Tausig must have one of the most coveted jobs in the business – that of recipe developer at Ottolenghi Test Kitchen. We spoke to Katja about her unusual career path and how it helped her get her dream job.
Ching He Huang’s Everything Chop Suey
This is the epitome of chop suey – everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.