Leiths Culinary Diploma
Leiths Culinary Diploma
18 weeks of world-class culinary training in London
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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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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 days of marine cookery training followed by the assessment required to get your Ships’ Cook Certificate
Artisan Bread
Learn the techniques of master breadmaking
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Build your career in food media
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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
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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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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

Discover how the Leiths Culinary Diploma can launch your career in food – join our webinar on Monday, 17 August 2026, 7–8pm.

 
Book now

Ching-He Huang’s Hot Sweet and Sour Chicken

Ching-He Huang: 'This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper.

Ching-He Huang: ‘This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper. You can toss the spiralised courgettes in to heat through if you prefer, or serve them raw. You can also serve this with steamed greens and jasmine rice. Whichever way you go…enjoy!’

Ingredients

Serves 2

1 tablespoon rapeseed oil
1 garlic clove, finely chopped
2.5cm (1 inch) piece fresh root ginger, peeled and sliced into matchsticks
2 medium red chillies, deseeded and sliced
250g (9 oz) boneless chicken thighs, sliced into 1cm x 2.5cm(1/2 inch x 1 inch) strips
1 tablespoon Shaohsing rice wine or dry sherry
250g (2 cups) spiralised courgettes
Sprinkle of toasted sesame seeds, to garnish

For the sauce
50ml (1/4 cup) mirin
1 teaspoon chilli bean paste
2 tablespoons low-sodium light soy sauce
2 tablespoons rice vinegar
2 tablespoons runny honey

Instructions

  1. Whisk together all the ingredients for the sauce in a bowl, then set aside.
  2. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chillies and toss for a few seconds to release their aroma. Add the chicken and let it settle for 15 seconds to sear and brown, then flip it over and cook for 1 minute. As it starts to brown, add the Shaohsing rice wine or dry sherry and cook for a further 2 minutes until the chicken is cooked through.
  3. Pour in the sauce and stir-fry until the sauce has reduced and is thick and glossy.
  4. Divide the spiralised courgettes between two plates, arrange the chicken on top, sprinkle over the toasted sesame seeds for a nutty garnish and serve immediately.

Stir Crazy by Ching-He Huang is published by Kyle Books. Photography: Tamin Jones.