Leiths Culinary Diploma
Leiths Culinary Diploma
18 weeks of world-class culinary training in London
Core Certificate
Learn to cook from scratch with confidence
Professional Certificate
Sharpen your culinary skills, get work experience and start your career
Diploma Certificate
Refine your cookery techniques to the highest level and secure exclusive work placements
Career Pathways
Find out where a Leiths Culinary Diploma can take you
Admissions
Course Fees & Finance Options
Look at tuition fees & payment plans
Admissions Process
Discover more about the application process
Study Options
Choose from full-time, part-time, and accelerated study opions
International Students & Visas
Learn about visas, travel and the support we can offer
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Course Dates
Courses run throughout the year, with full-time, part-time and accelerated options available
Studying at Leiths Culinary School
Uniform & Equipment
What you’ll need in the kitchen
Student Accommodation
Housing options near our Culinary School in London
Teaching Facilities
Student Stories
Interviews with Diploma students and graduates
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
Wednesday 14 October 2026
Join our Culinary School Director, Lou Kissane, on Wednesday 14 October 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.
Register now →
Learn to cook for life
Chat with us → Enrol Now →
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
Food Product Development & Brand Building
From idea to market: build a food or drink brand that sells
Leiths Online
Online Courses
Learn from home, at your own pace
Online Essential Accreditation Days
Two-day assessment to get your accredited Essential qualification
Online Chef Skills Accreditation Days
Two-day assessment to get your accredited Chef Skills qualification
Online Essential Bread & Patisserie Accreditation Days
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
WEBINAR
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Webinar - food teacher training at Leiths
Wednesday 21 October 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.
Register Today →
Learn to cook for life
Chat with us →
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
Knife Skills
Learn the essential skillset all chefs start with
Pasta Skills
Make fresh pasta and sauces from scratch
Fish Skills
Work with fresh fish, maximise flavour
Bakery Skills
Become confident in baking bread
Pastry Skills
Start from scratch with pastry
How to find us
An evening with...
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Gift Vouchers
Gift vouchers are available in a range of values and can be redeemed against any of our Culinary Masterclasses
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, 12 November 2026
Join us for our Open Evening at Leiths Culinary School on Thursday 12 November 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 › An evening with... › 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, 12 November 2026Register now →
Discover Culinary Masterclasses → Chat with us

Sign up here for our next Culinary Diploma open evenings and webinars.

 
Book now

Christmas Shopping List

Serves 8

When it comes to Christmas Dinner, preparation is the key to success. To save you time, we’ve prepared a Christmas Shopping List. Before you start to cook, it’s a good idea to weigh and separate out everything you need for each dish. This serves 8 people.

See below for the ingredients for each individual recipe. For a full ingredients list of everything you need, see here.

Roast Turkey

leiths-christmas-turkey

5kg turkey

170g salted butter, at room temperature

Giblets (if available)

½ onion

2 bay leaves

A few parsley stalks

290ml water

Salt and freshly ground black pepper

Citrus and Herb Stuffing

leiths-christmas-stuffing

750 – 1000g sourdough

2 onions

500g apple

60g parsley

20g sage

2 oranges

1 lemon

Salt and pepper

Olive oil

Ultimate Roast Potatoes

leiths-christmas-roasties-potatoes

2.5kg floury potatoes (or a little more if you want leftovers)

300g goose fat

2 tbsp mixed herbs, finely chopped (we use rosemary and thyme)

Salt

Red Cabbage with Pomegranate & Cranberries

leiths-christmas-cabbage

20g butter

2 small red onions

¼ tsp ground all spice

800g red cabbage

2 tsp pomegranate molasses

2 oranges

6 tsp light muscovado sugar

6 tbsp dried cranberries

1 ripe pomegranate, seeds only

½ tsp salt, or to taste

Few grinds black pepper

Brussels Sprouts with Pancetta and Chestnuts

leiths-christmas-sprouts

1kg Brussels sprouts

3 – 4 tbsp olive oil

150g pancetta, cut into lardons

2 red onions

4 garlic cloves

400g peeled roasted vacuum-packed chestnuts

Salt and freshly ground black pepper

Honey-glazed Carrots

leiths-christmas-carrots

1.2kg chantenay carrots

4 tbsp honey

40g butter

Lemon juice, to taste

Salt and freshly ground black pepper

Turkey Gravy

turkey-gravy

30g plain flour

570ml turkey juices, plus 3 tbsp turkey fat

Good quality chicken stock

Salt and freshly ground black pepper