Leiths Diploma graduate Joshua Hunter has had a varied career working at such restaurants as Murano, Kitchen W8, and La Trompette and as a private chef for Tom Cruise and the Beckhams. He now runs Joshua Hunter at Holland & Holland shooting grounds and is the chef patron of new restaurant Hawthorn. We spoke to Joshua about his latest project.
American in London Kelly Orcutt writes Cheers! a weekly newsletter about food, culture, travel, and life in London. Earlier this year Kelly did Part 1 of the Cooking with Confidence course at Leiths School of Food and Wine and wrote a review of her experience. Here’s her story.
This tart is unique in that it doesn’t require any baking, making it a great go-to entertaining recipe that can be prepared in advance.
Ever wondered what life really is like as a Leiths Diploma student? We caught up with Diploma student Emily Crocker to get a taste of her average day.
Leiths Diploma alumna Emma Ryan is the founder of Yesterday’s Curry, a multi-faceted spicy company inspired by the flavours of Goa, India. Emma, who is half Goan, also teaches Goan cookery. We caught up with Emma to hear about all her latest projects with the brand.
Sophie Cumber is head butcher at Mountain in Soho, the new restaurant from Brat’s Tomos Parry. Sophie graduated from the Leiths Three Term Professional Diploma in Food and Wine in 2013 before going into butchery full time. Here she tells us about learning to cook, finding her vocation, and sourcing the country’s finest produce.
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.
Cook, author, Sunday Times columnist and former Leiths student Skye McAlpine divides her time between London and Venice. She is the author of three cookbooks. The recipe below is from her latest A Table Full of Love.
Shaleen Meelu, is a public health nutritionist and the co-founder of Harborne Food School and its restaurant Hengata. During the pandemic, she took the ten-week Nutrition in Culinary Practice course at Leiths School of Food and Wine to support her own personal health and wellbeing. She can say now, “cooking changed her life during the pandemic.”
Leiths Diploma graduate Charlotte Harris is head chef at hicce hart in Islington. Charlotte has an impressive C.V, having worked at such restaurants as Spring, Top Cuvée, and Fallow.