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.