This recipe is a great vegan alternative to the traditional Burns Supper... Read more

Chris Rowley left behind a career in banking to enrol on the Leiths Diploma. The risk paid off. He was Student of the Year 2015, and a year later opened Ballintaggart Farm and Cook School in Perthshire. We caught up with him ahead of Burns Night, the annual celebration of Scottish poet Robert Burns, on January 25th. Read more

Food stylist, recipe writer and Leiths alumna Saskia Sidey (Diploma class of 2018) wrote her first cookbook Broke Vegan during the 2020 lockdown with her newborn baby strapped to her chest, while her wife and co-creative Jo took care of photography. The follow-up Broke Vegan: Speedy is out now, providing heaps more plant-based, planet-friendly inspiration for dishes that can be on the table in under half an hour. We caught up with Saskia to find out more. Read more

Born in London, raised in Venice, cook, author and Leiths food-writing alumna Skye McAlpine has made an art of entertaining at home. Her style shines through in her line of tableware Skye McAlpine Tavola, in her collaborations with the likes of Anthropologie and chic stationery brand Papier, but above all in her cookery writing which exudes the grace, and confidence we all aspire to. Her book A Table For Friends subtitled ‘The Art of Cooking for Two or Twenty’, feels particularly pertinent this festive season, as we stay in and enjoy intimate soirées. Read more

It’s Great British Game Week. Leiths alumnus Joshua Hunter, now head chef at Holland & Holland, shares his top tips to up your game game. Read more

Tinca Leahy on taking the scenic route to a career in culinary nutrition, that she never knew she always wanted. Read more

Letitia Ann Clark graduated from Leiths ten years ago, and has since had an exciting, diverse career in the food industry; from exploring the London restaurant scene, to following her love of Italian food to the island of Sardinia, to launching her first cookbook Bitter Honey this summer. Read more

Former Leiths’ students have created WeCook to help dispel those isolation blues by bringing people together around food. Have a read about their project and let's support eachother during lockdown by staying connected and getting involved in these exciting new initiatives. Read more

With a Doctorate in Climate Change and a career in Data Science, Alistair McVicar went on to do a diploma at Leiths. With a career change focus on the family herb farm business, he brings a unique culinary and scientific perspective to his work. Read more

#MadeAtLeiths Alison Hoy takes us through her decision to embark upon the diploma, countless 5am starts trekking to and from the school from Hertfordshire, and her culinary journey since which has led to the opening of her own boutique B&B in Weymouth. Read more