There is excitement in the air at Leiths today; Sarit Packer of Honey & Co... Read more

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

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

It's glorious plum season and we couldn't be more pleased. Our Nutrition... Read more

Founder of Cutting the Curd, Louise Talbot, is returning to Leiths to host her Artisan Cheese Making class, this time featuring a very special Cheddar... Read more

One of our class tutors, Mark Williams has been spending time at... Read more