Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
Hone your knife skills and make this tangy Asian inspired dressing from scratch to make this healthy, flavoursome recipe that’s perfect for spring.
Learn how to cook lamb rump with this Core Certificate Leiths recipe.
Learn how to make the most of offal with this refined bone marrow Diploma-level recipe.
Take the humble pear, some whiskey and some brown sugar to create a contemporary twist on a classic pavlova and make this impressive, seasonal dessert.
We’ll show you how to master focaccia, the iconic Italian flatbread that’s a must-have skill for any baker.
We’ll show you how to master crème anglaise, the classic French custard sauce that’s essential for any aspiring cook. Gentle egg cookery is the key skill here – rush it and you’ll end up with scrambled eggs.
Join expert teacher Caroline as she demonstrates the classic Leiths technique for creating a flawless chocolate Swiss roll. This isn’t just any sponge cake – it’s a masterclass in precision, patience and proper technique.
We’ve got the ultimate Christmas combo for you, Lou’s mince pies with Marjorie’s wine pairing. Delicious!
The old Christmas cliché of ‘chestnuts roasting on an open fire’ feels very anachronistic in today’s fast-paced age. However, occasionally you might still pass the odd street vendor offering out a paper cone filled with molten hot chestnuts with their shells grilled to a cinder. Like it or loathe it, there is something incredibly nostalgic about the sickly-sweet smell of roasted chestnuts.
Does it get more Christmassy than a freshly baked mince pie? With our Culinary Diploma Director Lou’s mince pie recipe, handed down from her mother you’ll be feeling festive faster than you can say brandy butter.
