How to posh up your beans on toast
Something we're all used to having in the store cupboard; a trusted tin of... Read more
Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.
Something we're all used to having in the store cupboard; a trusted tin of... Read more
International Women's Day 2020; what better day than today to celebrate the female movers and shakers of the food industry? Read more
As it's Valentine's day, we couldn't resist but share with you our very own Leiths Love Story. Jacqui and David met during our cooking skills week last summer, and unexpectedly left with a little more than an enhanced cooking repertoire. Read more
#LeithsLoves this charming recipe from Edd, also fondly known as 'The Boy who Bakes.' Edd tells us this recipe is "inspired by a classic Austrian dessert, the Linzer Torte. Traditionally made with a nut rich dough and a redcurrant jam this is a cookie based version using hazelnuts and raspberry jam." Come and join us on Valentine's Day when Edd will be hosting a hands-on afternoon tea class, teaching you how to cook up an exquisite array of teatime treats. Read more
We're in the second week of the intermediate term, and our diploma... Read more
Next week, wine expert Amelia Singer is here to share her wisdom and passion of wines from around the world. You can join us for a relaxed, interactive day diving into and embracing the Old and New Worlds of wine. Here's a little intro to the class from Amelia herself. Read more
There is excitement in the air at Leiths today; Sarit Packer of Honey & Co... Read more
We are celebrating World Vegan Day with one of our favourite advanced term recipes; King oyster mushrooms with salt baked celeriac purée, hazlenut vinaigrette and oyster leaves. This dish was cooked and photographed by one of last year's diploma students, Sam Duff, who is now working as a chef at Spring Restaurant and is co-founder of supper club and catering business, Curiouser Kitchen. Read more
It's glorious plum season and we couldn't be more pleased. Our Nutrition... Read more
In celebration of our brand new Leiths library... Read more
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