Explore Leiths Diploma Open House – 5th June 2024

 

Day: September 22, 2023

Blog

Thick Vanilla Custard

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!

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Alumni

Alumni Stories: Caitlin Walsh

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.

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Blog

Culinary Training for Gap Years: George Dyer, Ski Famille

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.

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Alumni

Alumni Stories: Maria Bradford

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.

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