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Discover how the Leiths Culinary Diploma can launch your career in food – join our webinar on Monday, 17 August 2026, 7–8pm.
Master salt with our Potato Bread Buns. Maldon Sea Salt Flakes season the dough and soften the crumb, for the most tender, flavour-packed buns you’ll bake.
Hispi cabbage is naturally sweet and tender, meaning it can taken on a deep flavour when charred and brushed with miso butter. Here, we give you a year-round recipe but, in the peak of summer, this would work just as well barbecued over silvery orange coals.
All Saints Educational Trust (ASET) offers its grant to both training and practicing food teachers and technicians. Allowing individuals at different stages before or during
Enjoy this delish and refreshing Fattoush salad recipe with fresh vegetables, lemon dressing and za’atar crisps.
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.
Funding remains a significant barrier for students pursuing food education qualifications. The lack of funding for those with culinary ambitions is one of the biggest
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.
What does it take to be a maritime chef? To gain your Ships’ Cook Certificate, you’ll need to be at least 18 years old, have
Why great cooking skills don’t automatically translate to pastry excellence Pre-existing culinary experience, while invaluable, uses different approaches, techniques and scientific reactions to achieve the
From film sets to early morning ovens, Auriol Williamson found her way to baking on her own terms. She talks about her Patisserie training at Leiths, working with stone-ground flour at one of Oxford’s finest bakeries, and her dream of a bakery rooted in the land it grows from.
