Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous instant ricotta doughnuts with saffron and blood orange.
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.
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.
Turkish chef Civan Er is the chef patron of Yeni Lokanta in Istanbul and its sister restaurant Yeni in Soho, London.
A twist on an Old Fashioned, enhanced with the flavours of the Maremma region of Tuscany.
Alice Staple is executive chef of five-year-old Maremma restaurant in Brixton.
Leiths alumnus Oliver Gladwin runs the London-based restaurant group Local & Wild with his brothers Richard and Gregory.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
