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

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

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With the UK wine industry on the rise we're taking a moment to raise a glass to our local winemakers and share our top English wine picks for the summer, carefully selected by our brilliant in-house wine expert Vivienne Franks. Read more

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This week we celebrate the launch of Summer Kitchens; our alumna Olia... Read more

Saliha’s recipe for paneer cheese is not only simple, but requires only... Read more

Brighten up your Saturday morning with Leiths teacher Caroline's Store... Read more

#LeithsLoves Leiths teacher, Caroline’s, “fridge raider” cottage pie... Read more

Something we're all used to having in the store cupboard; a trusted tin of... Read more