Explore Leiths Diploma Open House – 5th June 2024

Slide Background
Student Stories: Teresa Mueller on The Essential Cooking Certificate

Dive into the mind of our former student’s and her experience at Leiths Cookery School #MadeAtLeiths

Slide Background
Maria Bradford’s Fonio with Spiced Roast Pumpkin and Pine Nuts

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.




How To Pan Fry a Steak

Pan-frying is the quickest method of cooking small, very tender cuts of meat such as steaks. Browning the meat on both sides requires a very high heat, which then needs to be slightly lowered to cook the meat to the point desired.

Read More

Featured Events

All Posts


Lara Lee’s Miso and Gochujang Butter Chicken

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.

Read More »

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.

Read More »

Leiths Diploma Open House

Discover Leiths Diploma in Food & Wine. Book your place to find out about our teaching, our bespoke work experience, careers service, speak to current students, see the facilities and get a taste for life at Leiths.

Read More »
No more posts to show