Three years ago Lara Lee graduated from Leiths with an explorative... Read more

Food and cooking has become central to many people's lockdown experience. How can we make these ordinary moments at home a little more special? Leiths alumna, Melanie Johnson, shares her top tips for styling your table at home, to transform an everyday moment into a memorable special occassion. Read more

This week's Leiths takeover brings you a week of gorgeous recipes, tips... Read more

Former Leiths’ students have created WeCook to help dispel those isolation blues by bringing people together around food. Have a read about their project and let's support eachother during lockdown by staying connected and getting involved in these exciting new initiatives. Read more

With a Doctorate in Climate Change and a career in Data Science, Alistair McVicar went on to do a diploma at Leiths. With a career change focus on the family herb farm business, he brings a unique culinary and scientific perspective to his work. Read more

#MadeAtLeiths Alison Hoy takes us through her decision to embark upon the diploma, countless 5am starts trekking to and from the school from Hertfordshire, and her culinary journey since which has led to the opening of her own boutique B&B in Weymouth. Read more

Bringing back our #MadeAtLeiths series 2020 is Tom Tsappis - founder of Elia London, a Greek inspired supper club based in the heart of East Dulwich. Hear Tom's story of how he got here. Read more

Our alumnus, Alistair McVicar of Jekka's Herb Farm, has shared with us his... Read more

Christmas has most definitely come early. Leiths alumnus, Tomek of The... Read more

Leiths graduate, Lara Lee Wood, has since embarked upon a wonderful food journey. Taking inspiration from her Australian-Indonesian heritage, Lara co-founded Kiwi & Roo; bringing Antipodean cuisine to London with their popular street food, supperclubs and private catering company. As part of our advent calendar this year, we've been lucky enough to receive Kiwi & Roo's top tips for hosting a memorable event, as well as their much-loved recipe for Anzac biscuits, an Australian classic. Read more