The Leiths Academy team invite you to join their webinar to hear all about their new range of qualifications and courses as well as their
Track down frozen bao buns in the frozen section of an East Asian food store and fill them with this addictive mix of roast tofu, pickled cucumber, spring onions, sesame mayonnaise and crushed cashews.
Italian food writer Ursula Ferrigno was born and raised on the Amalfi Coast, in the small coastal village of Minori. In her latest book Cucina di Amalfi, subtitled “sun-drenched recipes from Italy’s most magical coastline”, she celebrates the food of her home, including its beautiful fresh seafood, comforting home cooking and world-famous lemons.
American in London Kelly Orcutt writes Cheers! a weekly newsletter about food, culture, travel, and life in London. Earlier this year Kelly did Part 1 of the Cooking with Confidence course at Leiths School of Food and Wine and wrote a review of her experience. Here’s her story.
This tart is unique in that it doesn’t require any baking, making it a great go-to entertaining recipe that can be prepared in advance.
Ever wondered what life really is like as a Leiths Diploma student? We caught up with Diploma student Emily Crocker to get a taste of her average day.
Fonio is a West African ‘superfood’. It’s cultivated from two species of grass with small grains. It’s extremely nutritious with a very favourable taste. It’s gluten free and high in dietary fibre.
Leiths Diploma graduate Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. Her first book Coconut & Sambal: Recipes from my Indonesian Kitchen was selected by the New York Times as one of the best cookbooks of 2020. The recipe below is from her latest, A Splash of Soy: Everyday Food from Asia.
Teresa Mueller is enrolled on the Essential Cooking Certificate at Leiths. She’s taking the courses as a part-time ten-week evening course; others choose to do it online or during the day. Here’s what Teresa has to say about her experience.
