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.
If you often pack your slow cooker away for summer, think again. Claudine Boulstridge has been one of Yotam Ottolenghi’s recipe testers for twenty years. Her new book Family is out on 4 June, and this delicious slow-cooker Chicken and Brioche Bun recipe is perfect for sunnier days.
Kazim came to Leiths Culinary School to do the Core Certificate with very little culinary experience. Find out why he’s decided to continue his training on Leiths’ Professional Certificate.
If you often pack your slow cooker away for summer, think again. Claudine Boulstridge has been one of Yotam Ottolenghi’s recipe testers for twenty years. Her new book Family is out on 4 June, and this delicious slow-cooker Chicken and Brioche Bun recipe is perfect for sunnier days.
Our Culinary Diploma students often swap the classroom for professional kitchens – and our most recent placements have been as varied as ever. Read on the highlights, including first-hand accounts from student Joe and Leiths List Manager Sarah Keene.
Hone your knife skills and make this tangy Asian inspired dressing from scratch to make this healthy, flavoursome recipe that’s perfect for spring.
Niall Haviland came to Leiths Culinary School to do the Core Certificate – a crucial step towards pursuing his dream as a restaurant chef. Read more about his unconventional route to professional culinary training here.
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.
