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 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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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

Gingerbread

Gingerbread

Ingredients

Makes 20 squares

225g butter, plus extra to grease
225g soft dark brown sugar
70g black treacle
165g golden syrup
300ml milk
350g plain flour
Pinch of salt
1–1½ tbsp ground ginger
2 tsp ground cinnamon
2 tsp bicarbonate of soda
2 eggs

Instructions

  1. Heat the oven to 170°C/gas mark 3. Lightly grease a 30 x 20cm roasting tin with butter and line the base and sides with baking parchment.
  2. Put the butter, sugar, treacle and golden syrup in a saucepan and melt over a low to medium heat. Remove from the heat, stir in the milk and leave to cool.
  3. Sift the flour, salt, ginger, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre and break in the eggs. Using a wooden spoon, start to stir the eggs, but without forcing flour into the eggs (which can cause lumps); it will be drawn in and incorporated as you stir the eggs.
  4. As this mixture becomes thicker, add a little of the cooled butter and sugar
    mix to loosen it, then continue stirring. Continue like this until all the flour has been incorporated and all the liquid ingredients added. This should take about 5 minutes.
  5. Pour the batter into the prepared tin. Bake in the middle of the oven for about 50–60 minutes. Don’t be tempted to open the oven door before 45 minutes or the cake may sink. Test by inserting a skewer into the centre; it should come out clean or with only a few moist crumbs clinging to it. If there is uncooked mixture on the skewer, return the cake to the oven to cook for a little longer.
  6. Once cooked, turn the gingerbread onto a wire rack to cool before cutting into squares. It keeps very well in an airtight tin, for up to 3 weeks, and even improves with keeping.

A note on weighing syrup…
When weighing syrup, it is best to weigh it onto the top of the sugar that is being added at the same time, to prevent it sticking to the scale pan. To prevent it sticking to the spoon, dip the spoon in hot water for a few seconds, dry it and then use to measure the syrup out.