Leiths Culinary Diploma
Leiths Culinary Diploma
18 weeks of world-class culinary training in London
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Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
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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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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
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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.
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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

Chicken Ramen with Soy Cured Egg

Chicken Ramen with Soy Cured Egg

Ingredients

750ml reduced chicken stock
1 lemongrass
3cm ginger
1 star anise
2 cooked chicken legs, shredded
1 pack straight to wok udon noodles
1 corn on the cob (or tinned corn)
1 bok choy
1 lime
Few sprigs of coriander

Soy cured egg
2 eggs
4tbsp soy sauce
4tbsp hot water
1tbsp caster sugar

Instructions

  1. Place your eggs into boiling water and cook for 8 minutes. Remove and place into ice cold water to cool down.
  2. Mix the soy sauce, hot water and caster sugar and set aside.
  3. Peel the eggs and place into the soy sauce mixture and leave for a couple of hours or overnight.
  4. Finely slice the spring onions and pick some coriander leaves for garnish. Reserve the stalks. Cut the lime into wedges.
  5. Place the sweetcorn on a metal tray and char using a blow torch (if using). Remove the kernels by slicing away from the core.
  6. Cut the soy cured egg in half lengthways.
  7. Soak the noodles in boiling water for the time suggested on the packet. Once soaked, drain well.
  8. Peel the ginger and cut into 1cm slices and cut the top off of the lemongrass. Place the chicken stock into a pan with lemongrass, ginger, star anise and coriander stalks. Bring to a simmer on a medium heat and add the shredded leg meat to warm through.
  9. Cut the boy choy in half lengthways or quarters if very large. Heat 1 tsp vegetable oil on a medium heat and place the bok choy in a frying pan, cut side down.
  10. Cook until a golden colour is achieved before turning over and cooking for a further 2-3 minutes.
  11. Remove the aromatics from the stock and add the noodles to warm through before serving.
  12. Place the noodles and chicken in a bowl and cover with stock. Top with bok choy, egg, corn and coriander leaves. Garnish with a lime wedge.