Veganuary with Leiths, Recipe 4: Mushroom and Chestnut Rolls with Brown Sauce
To celebrate Veganuary, we're releasing a brand new recipe every Friday in... Read more
Leiths blog / Latest posts
Ballintaggart vegan haggis, neeps, tatties and salsa verde
This recipe is a great vegan alternative to the traditional Burns Supper... Read more
Burns Night with Ballintaggart Farm's Chris Rowley
Chris Rowley left behind a career in banking to enrol on the Leiths Diploma. The risk paid off. He was Student of the Year 2015, and a year later opened Ballintaggart Farm and Cook School in Perthshire. We caught up with him ahead of Burns Night, the annual celebration of Scottish poet Robert Burns, on January 25th. Read more
Vegan Fast Food: Saskia Sidey's 'Broke Vegan' Sequel
Food stylist, recipe writer and Leiths alumna Saskia Sidey (Diploma class of 2018) wrote her first cookbook Broke Vegan during the 2020 lockdown with her newborn baby strapped to her chest, while her wife and co-creative Jo took care of photography. The follow-up Broke Vegan: Speedy is out now, providing heaps more plant-based, planet-friendly inspiration for dishes that can be on the table in under half an hour. We caught up with Saskia to find out more. Read more
Veganuary with Leiths, Recipe 2: Chermoula Aubergine with Freekeh and Coconut Yoghurt
To celebrate Veganuary, we're releasing a brand new recipe every Friday in... Read more
Veganuary with Leiths, Recipe 1: Beetroot and Mushroom Strudel with Roasted Carrots and Onion Gravy
To celebrate Veganuary, we're releasing a brand new recipe every Friday... Read more
Is this a good time to be starting a food and drink business?
As an entrepreneur, the answer has to be yes; intuitively where there is failure, there is a chance for success, but what are the market conditions which make a leap into business feasible? Read more
