This thick vanilla custard is easier than crème anglaise, as the flour stops the egg from curdling. Use flour for a velvety texture, or cornflour for a custard more like one made with custard powder. Lovely with crumbles and steamed puddings!
Hilary Armstrong catches up with Dominque Woolf, Leiths Essentials alumni, on winning the show, working with Jamie Oliver and her new cookbook.
Sarah Keane, Director of Leiths’ bespoke recruitment agency, shares all about Leiths List: how it supports our professional students and behind the scenes information about this year’s stellar roundup of Diploma work experience placements.
Leiths Diploma Graduates Lilli Taviner and Ellie Seaton both landed jobs on the pastry team at The River Café in London shortly after graduating in 2021. Here they tell us all about working in the legendary restaurant.
This fresh, seasonal salad is the perfect vibrant dish for any picnic, and can easily be served in food storage containers or foil trays.
Lorraine Copes is the founder of Be Inclusive Hospitality, which, together with Leiths Food and Wine, is working with Ben’s Original™ on a new scholarship fund Seat At The Table.
Caitlin Walsh knew early on that she wanted to be a chef. She chose not to go to university after A Levels in order to enrol at Leiths, where she was awarded Student of the Year in 2018. Now a chef de partie in pastry at Harrods, Caitlin was this year crowned Royal Academy of Culinary Arts’ Young Pastry Chef of the Year.
George Dyer is executive chef and area manager with Ski Famille, a family ski holiday specialist with chalets in the French Alps. Here he explains why a ski season is the perfect job opportunity for any chef at the start of their career and why a Leiths qualification puts candidates on the front of the queue.
After winning Best Pitch on our How to Start Up a Successful Business course, Tom Geoffrey went on to become the chef and founder of Barang Street Kitchen, a Cambodian street food concept and pop-up. Tom tells us about his love for Cambodian food, his plans for Barang, and how attending Leiths’ food business course helped him achieve his dreams.
Former Leiths student Maria Bradford was born and raised in Freetown, the capital of Sierra Leone in West Africa. She now lives in Kent, where she runs Shwen Shwen (meaning ‘fancy’ in her native Krio), a high-end catering company, supper club, and online stores specialising in Sierra Leonean cuisine.