"After mastering the basics in the Foundation Term and building on those skills in the Intermediate Term; the Advanced Term sees us learning how to put a lot more of ourselves into our cooking." Advanced Term, Week 10. Read more

Try this recipe for a succulent taste of British summer using langoustines... Read more

As the end of their Diploma training draws closer, the students are starting to consider their new careers. Lara shares the experience she's gained so far, including the benefit of occasionally working for free. Advanced Term, Week 3. Read more

You may know that Leiths School of Food and Wine was set up by Prue Leith and Caroline Waldegrave in 1975, but did you know that Prue had previously set up Leith's Dining in 1962? Read more

This delicious twist on a Sunday roast is perfect when spring lamb is at... Read more

This mouthwatering Persian-inspired salad is simple to prepare and packed... Read more

With an even crumb, the perfect level of moisture and a wonderful... Read more

On 17th March we held our annual canapé party in aid of our charity of the year; City Harvest London. Read more

This delicious, seasonal cake is perfect for Mother's Day. The classic... Read more

While they were taught techniques and recipes with great discipline in the first term of the Diploma, the students have now acquired the skills required to take a few leaps of faith and push the boundaries. Lara gets to grips with her competitive side in the Intermediate Term, Week 8. Read more