Join us for our Open Evening at Leiths on Thursday 5th February 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-to-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.
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.
Megan Coker’s career in food is built on a simple conviction: that good cooking comes from proper training from seasoned teachers, quality ingredients and learning by doing.
Taiwanese-born Amber traded her work as a translator for life in a professional kitchen after training at Leiths. Now working as chef de partie at Bokman, Bristol’s buzzy Korean restaurant, she talks about making the leap into cooking, finding her people at culinary school and how knife skills and good time management got her through the door of one of the city’s most popular restaurants.
Our Class of 2026 are in full swing. Read on and find out just how much progress they’ve already made in the two weeks since the Culinary Diploma kicked off.
Sierra Leonean chef Maria Bradford is the woman to have put her homeland’s cuisine on the UK map. Now she’s opened her first restaurant, Shwen Shwen by Maria Bradford. Watch our
Rhian Hayward is a Culinary Diploma graduate and is passionate about giving students essential life skills, from bread-making to food budgeting.
At Leiths HQ, our teachers are putting the final touches to what promises to be a delicious curriculum.
Experience what makes the Diploma so special with a 1-to-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.
