There is excitement in the air at Leiths today; Sarit Packer of Honey & Co... Read more

Read more

Bonfire night is upon us, and this definitely calls for a winter picnic. Dig out your hamper and fill it up with warming, homemade snacks to take down to your local firework display. Read more

We are celebrating World Vegan Day with one of our favourite advanced term recipes; King oyster mushrooms with salt baked celeriac purée, hazlenut vinaigrette and oyster leaves. This dish was cooked and photographed by one of last year's diploma students, Sam Duff, who is now working as a chef at Spring Restaurant and is co-founder of supper club and catering business, Curiouser Kitchen. Read more

Trick or treat? We're definitely up for a treat this Halloween. Why not... Read more

Author and entrepreneur, Jennifer Irvine, joined us for an evening at Leiths to explore classic Peruvian cuisine with Jorge Baumhauer Da Silva... Read more

When creating food, at home or professionally, flavour should always come first, but we can't deny that eating begins with the eyes. Styling your food to ensure it looks beautiful and appetising doesn’t have to hog your time or involve a lot of expensive ingredients. Here's a few simple tips to help you elevate your desserts and impress your guests… Read more

Read more

To celebrate our one year partnership with Tom Hixson of Smithfield, our... Read more

As part of our #MadeAtLeiths series, Tassy Goodall, Sainsbury's Product Development Chef, shares her Leiths journey and exciting career story since graduating. Read more