Join us for our open evening at Leiths on Wednesday 13 May 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
The Leiths Culinary Diploma is a world-class course but it’s also an experience. After just 18 weeks, you’ll build your cookery skills to the point where you can approach complex kitchen challenges with true confidence. But a key component that sets the Diploma apart is the unique energy at our flagship Culinary School.
At its heart, you’ll find a community of friendly, passionate foodies – students and teachers alike – who swap insider tips for anything from the ultimate Basque cheesecake recipe to the best butcher in London. During the course, you’ll develop the versatile skills that open doors to an unmatched choice of futures in food. But more than that, you’ll have a great time doing it. If you’d like a taste of Diploma life, from what you’ll learn to who’ll teach you, you can read all about it here.
Experience what makes the Diploma so special with a 1:1 tour of our Culinary School.
Watch Diploma-style demonstrations, meet the teachers and taste life at Leiths.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Sample culinary training Leiths-style with a hands-on class.
Made your decision? Book on a course here and start your future in food.
Barry D’Arcy is the founder of Ocean Earth Chefs, a global private cheffing agency. He shares his experience from 22 years of superyacht cheffing, telling us what it takes to survive this unique workplace.
David Nicholson graduated from the Leiths Culinary Diploma, deciding to pursue a career in yacht cheffing. David also completed his Assessment in Marine Cookery at Leiths. Read about his journey charting demanding clients, huge crews and culinary successes at sea.
Leiths Graduate Maria Bradford has opened her Sierra Leonean restaurant, Shwen Shwen by Maria Bradford. In February, Shwen Shwen was awarded the Michelin Guide’s Bib Gourmand ‘Opening of the Year’.
Training at Leiths doesn’t just mean becoming a restaurant chef, there are so many options available as our Diploma students found out at our recent Careers Day.
After an unexpected diagnosis last year, M&S fashion writer Ellie Spicer decided to pursue her love of food. Now, she’s working in M&S’s food content team. Find out about her story from fashion to food below.
Any Diploma student will tell you that the pace at Leiths can feel dizzying in the best possible way. While some arrive with little to no kitchen experience and others join as confident home cooks with an obsession for food, everyone feels the pace of learning from day one.
Max de Nahlik swapped five years in accountancy for life at Leiths. He then worked in hospitality for seven years before opening The Holland in Kensington. Three years on, his produce-led, distinctive menus have built a loyal local following.
Josh Million is several weeks into Foundation Term at Leiths. With eight years of hospitality experience and a dad who’s a brilliant cook, discover his culinary journey from Teddington pubs to the Diploma.
This cohort have reached a pivotal stage in their Diploma. The kitchens are abuzz with clattering pots, but as the culinary skills increase in complexity, there’s often a quiet, calm focus too. The foundational knowledge is beginning to click into place.
Experience what makes the Diploma so special with a 1:1 tour of our Culinary School.
Watch Diploma-style demonstrations, meet the teachers and taste life at Leiths.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Sample culinary training Leiths-style with a hands-on class.
Made your decision? Book on a course here and start your future in food.
