Our Ethos
The art of cooking is ever-evolving. That’s why at Leiths, the classic techniques at the bedrock of our teaching are enhanced by the changing flavours of world cuisine.
We share our enthusiasm for teaching the skills to build confidence the kitchen, and the inspiration to cook the food that today’s global citizens want to eat. We believe in gaining a rounded set of skills, so that you can approach any culinary challenge, and in so-doing, become a creative and independent cook.
Our Cookery Courses
Whether you join a Leiths course for a day or a year, you can expect our courses to deliver new skills and culinary inspiration in equal measure. Taught in our professional kitchens, and with the same core teaching team across Home Cook and Professional courses, every student will experience the quality of teaching and ingredients that makes Leiths the leading culinary school, where the movers and shakers of the food world are created.
Explore The Leiths Diploma in Food & Wine
Explore our full-time accredited professional courses for aspiring chefs and food professionals.
Explore Short Professional Courses
Explore our accredited short professional courses designed for aspiring professionals and enthusiasts, with flexible learning options.
Explore Home-Cook Courses
Explore our home-cook courses suitable for all levels of culinary enthusiasts.
Featured at Leiths
At Leiths School of Food & Wine, we believe that exceptional culinary experiences begin with the finest ingredients. That’s why we are proud to partner with a carefully selected network of trusted food suppliers who share our commitment to quality, sustainability, and ethical sourcing.
“If ever anybody comes to me for a job and I hear they’ve trained at Leiths, I want them.”
– Rick Stein
Hear From Leiths Alumni
Don’t just take our word for it – hear from a collection of our esteemed previous students and alumni below.
Alumni Stories: Tom Geoffrey of Barang Street Kitchen
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.
Letitia Clark’s Instant Ricotta Doughnuts with Saffron and Blood Orange
Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous instant ricotta doughnuts with saffron and blood orange.
Alumni Stories: Civan Er
Turkish chef Civan Er is the chef patron of Yeni Lokanta in Istanbul and its sister restaurant Yeni in Soho, London.
Alumni Stories: Alice Staple
Alice Staple is executive chef of five-year-old Maremma restaurant in Brixton.