Leiths Culinary Diploma
Leiths Culinary Diploma
18 weeks of world-class culinary training in London
Core Certificate
Learn to cook from scratch with confidence
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Sharpen your culinary skills, get work experience and start your career
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Refine your cookery techniques to the highest level and secure exclusive work placements
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Webinar
Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Webinar: pursuing a career in food with the Leiths Culinary Diploma
Monday, 17 August 2026
Join our Culinary School Director, Lou Kissane, on Monday 17 August 2026, 7–8pm for a webinar exploring what the Leiths Culinary Diploma involves, how it can be shaped around your ambitions, and what life at our Culinary School is really like.
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Professional Development
Assessment in Marine Cookery Course
An essential step in getting your Ships’ Cook Certificate
Marine Cookery Skills and Assessment
Two and a half days of marine cookery training followed by the assessment required to get your Ships’ Cook Certificate
Artisan Bread
Learn the techniques of master breadmaking
Food Media
Build your career in food media
Advanced Lamination
Master the intricate skill of laminating dough
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Two-day assessment to get your accredited Essential qualification
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Two-day assessment to get your accredited Chef Skills qualification
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Two-day assessment to get your accredited Bread & Patisserie qualification
Online Nutrition in Culinary Practice Accreditation Day
Two-day assessment to get your accredited Nutrition in Culinary Practice qualification
Teacher Training
Level 7 Advanced Certificate in Food Education at Leiths Culinary School
Masters-level CPD in partnership with the University of Roehampton
Level 7 Advanced Certificate in Food Education at Queen’s College Taunton
Masters-level CPD in partnership with the University of Roehampton and Queens College Taunton
PGCE in Food & Nutrition
Gain Qualified Teacher Status in food education, with a course jointly delivered with the University of Roehampton
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Webinar - food teacher training at Leiths
Wednesday, 19 August 2026
Join our Director of Studies, Ben Blackburn, for a webinar exploring what the Level 7 Advanced Certificate and PGCE involves, what funding is available, and how to apply.
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Discover Culinary Masterclasses
Gain a new culinary skill and build your knowledge of food with this series of day courses. Our Leiths Culinary Masterclass take place at our School in London, the perfect opportunity to taste life at Leiths and leave with new skills.
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Knife Skills
Learn the essential skillset all chefs start with
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Make fresh pasta and sauces from scratch
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Work with fresh fish, maximise flavour
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Upcoming Event
Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Leiths open evening
Thursday, 1 October 2026
Join us for our Open Evening at Leiths Culinary School on Thursday 1 October 2026, 6.30–8.30pm and discover how to fast-track your future in food with the Leiths Culinary Diploma.
Register now →
Learn to cook for life
Discover Culinary Masterclasses → Chat with us →
Masterclasses
Discover Culinary Masterclasses
Gain a new culinary skill and build your knowledge of food with this series of day courses. Our Leiths Culinary Masterclass take place at our School in London, the perfect opportunity to taste life at Leiths and leave with new skills.
Book now
Masterclasses › Shop › Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Upcoming EventLeiths open eveningThursday, 1 October 2026Register now →
Discover Culinary Masterclasses → Chat with us

Join us for our Open evening at Leiths Culinary School, on Thursday, 1 October 2026, 6.30-8.30pm and discover how our Culinary Diploma can launch your career in food. 

 
Book now

Beef and Chorizo Empanadas

Beef and Chorizo Empanadas

Ingredients

Makes 36

1tbsp of oil
250g beef mince
150g cooking chorizo sausage, broken into small pieces
1 onion, finely chopped
2tsp smoked paprika
2tsp ground cumin
1tsp chilli flakes
2tbsp tomato purée
1/2 small bunch coriander, finely chopped
1/2 small bunch parsley, finely chopped
3 sheets puff pastry, ready rolled
1 egg, beaten and sieved
1tbsp nigella seeds, to finish

Instructions

  1. Heat 1 tbsp of oil into a frying pan, add the beef mince and cook until light golden. Add in the chorizo and cook until caramelised. Lift these out of the pan with a slotted spoon and place into a bowl.
  2. In the chorizo oil left in the pan, add the onion and cook until softened. Once soft add all the smoked paprika, ground cumin and chilli flakes, cook for 1 minute.
  3. Finally add the tomato puree, cook for a further minute.
  4. Remove from the pan and add to the beef mince and chorizo to the bowl.
  5. Once cooled add the chopped herbs. Taste and season with salt and pepper
  6. On a lightly floured table, roll the puff pastry to 3mm thick. Using a pastry cutter, cut 10cm circles.
  7. Add a heaped tbsp of filling to center of each circle. Brush the beaten egg around the edge, fold over and seal using a fork to crimp the edges. At this stage, you may recut using the pastry cutter to refine the edges.
  8. Brush the top of the empanadas with more beaten egg, using a pair of scissors snip twice across the top and then sprinkle with nigella seeds. Place onto a baking tray lined with baking parchment and chill in the fridge until the pastry is firm.
  9. Preheat the oven to 190°C.
  10. When the empanadas are firm, transfer the baking tray to the oven for 15-20 minutes until golden brown and crisp.
  11. To serve with the empanadas, mix 6tbsp of mayonnaise with sriracha to your taste (you can use bought sriracha).