A step by step guide to handmade pappardelle; from mastering your dough... Read more

A step by step guide to fresh pappardelle; from mastering your dough... Read more

From our students' homes to yours. The first recipe in our series of... Read more

Treat yourself with a slice of this Italian Olive Oil cake, made entirely... Read more

We’re back to creating special moments and meals at home, and these... Read more

Create an assortment of festively decorated chocolate truffles which you... Read more

Recreate the warming, nostalgic aromas of bonfire night with this vintage... Read more

This handsome, tasty loaf is particularly good served warm from the oven... Read more

It’s pastry week on Bake Off and one of our online cohorts have just... Read more

Belinda Spinney is our Leiths chef who leads students through hands-on cooking sessions to put nutritional theory into culinary practice on our Nutrition in Culinary Practice accredited course. We caught up with Belinda to discuss her focus on nutrition as a cookery educator, and how having this knowledge and lifestyle approach has impacted her and the students she teaches. Read more