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Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
Leiths graduate Katja Tausig must have one of the most coveted jobs in the business – that of recipe developer at Ottolenghi Test Kitchen. We spoke to Katja about her unusual career path and how it helped her get her dream job.
This is the epitome of chop suey – everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.
Leiths graduate Sandy Jarvis (ex Culpeper, Terroirs, Racine) and his sommelier husband Clément Cousin (Brawn, the Buxton) open their neighbourhood bistro Bavette in Horsforth, Leeds in February 2024. Here, Sandy tells us how an encounter with fellow Leiths alumnus Henry Harris decided the course of his career.
Laksa is a Southeast Asian soup made with an aromatic curry paste, to which stock, coconut milk, noodles and garnishes are added.
Ching-He Huang: ‘This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper.
St Andrews graduate Isabella Stuart, 23, is a student on the Three Term Diploma at Leiths School of Food and Wine. She reflects on her experience so far.
Former fashion-buyer and triathlete Kendra Marsh tells us how she changed her career to freelance chef and meal planner with the help of Leiths’ Nutrition In Culinary Practice course.
