How old do I have to be to attend a course?
In general from 18, but younger students may be considered.
What age are the students?
All ages, usually between 18 and 50.
Do I have to bring ingredients?
No, all ingredients are provided by the School.
How do I know if I’m a Beginner, Intermediate or Advanced?
Some indication is given on the course pages, but if you have any doubts we suggest that you telephone the school to discuss it with one of the staff, or make an appointment to come and see us.
Which course do I need to do to work in a chalet?
All our Certificate and Diploma courses would be suitable. The shortest course would be the Basic Certificate in Practical Cookery(1 month) but the 10-week Beginners Certificate in Food and Winewould be better.
What is the ratio of men to women?
Around 35%:65%, but variable depending on the course.
Do the fees include VAT (UK value added tax)?
Yes, unless stated otherwise.
Do you do vouchers?
Yes, you can buy an open-dated Gift Voucher or you can gift a specific Course Voucher.
When do I need to pay?
For the shorter courses we require the full fees on enrolling, for longer courses we require a deposit to enrol, and we will invoice you for the full amount 8 weeks before the start of your course, and require payment 4 weeks before the start.
What happens if I can't attend the course?
We have a cancellations policy in our terms and conditions.
Will I be able to cope if I really can’t cook at all?
Yes - on a Beginners course.
How many people are there in a class with how many teachers?
Usually 16 students with 2 teachers. We operate a ratio of 1 teacher : 8 students.
What do I need to bring with me?
On short courses an apron and food containers to take your cooking home. On longer courses you will be supplied with a clothing and equipment list.
Can we drink wine whilst cooking?
No - it is against the licensing laws.
How much food will I cook?
Usually enough for 2 people.
Do you do food hygiene or health and safety courses?
Only as an integral part of our full time Certificate and Diploma courses.
Where are you situated?
In Wendell Road, West London. There is a map on our contact page.
Do you have a restaurant or outside catering division?
No.
When was the School set up?
Leiths School of Food and Wine was established by Prue Leith in 1975. The School’s first Principal was Caroline Waldegrave, who had been the head chef at Leith’s Good Food, and is now the School's Managing Director. In 1993 Prue Leith sold the School and catering business to Accor who then sold it to Compass Catering; twelve months later Caroline Waldegrave and Christopher Bland bought Leiths School of Food and Wine from Compass and have owned it together for the last 14 years. The School started its life in Nottinghill Gate moved to St. Alban's Grove in 1985, and relocated to its present, much larger building at 16-20 Wendell Road in January 2008
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Bookings received before 1 April will be at the prices indicated; any bookings received after that date will be subject to a fees increase. E&OE
2008 © Leiths School of Food and Wine
Last minute FAQs for enthusiastic amateurs
What do I have to bring?
For one-off practical cookery classes you will need to wear an apron - we have them for sale at the School - and low-heeled shoes. Check the course page to see whether you need to bring containers to take food home. Longer courses have additional requirements - see Booking a course.
What time should I arrive?
The various start times are shown on the course pages, but you can register your arrival from half an hour before the course starts.
Should I make a late booking online?
If you want to book within 2 days of a course starting, please book online as usual and also call us on 020 8749 6400 to confirm.
What if I can't make the course at the last minute?
Please give us a ring - someone on the waiting list may be glad to take the place.