Why I Need Simple Suppers in My Life
Bonfire night is upon us, and this definitely calls for a winter picnic. Dig out your hamper and fill it up with warming, homemade snacks to take down to your local firework display. 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
Trick or treat? We're definitely up for a treat this Halloween. Why not... Read more
Author and entrepreneur, Jennifer Irvine, joined us for an evening at Leiths to explore classic Peruvian cuisine with Jorge Baumhauer Da Silva... Read more
When creating food, at home or professionally, flavour should always come first, but we can't deny that eating begins with the eyes. Styling your food to ensure it looks beautiful and appetising doesn’t have to hog your time or involve a lot of expensive ingredients. Here's a few simple tips to help you elevate your desserts and impress your guests… Read more
Our students have been busy this week filling the kitchens with hundreds... Read more
To celebrate our one year partnership with Tom Hixson of Smithfield, our... Read more
As part of our #MadeAtLeiths series, Tassy Goodall, Sainsbury's Product Development Chef, shares her Leiths journey and exciting career story since graduating. Read more
Leiths have supported City Harvest, a local charity rescuing surplus food and delivering it to vulnerable people, for the past three years. Fiona Carney, engagement manager at the charity, updates us on their work. Read more
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