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
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Find out where a Leiths Culinary Diploma can take you
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Choose from full-time, part-time, and accelerated study opions
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Courses run throughout the year, with full-time, part-time and accelerated options available
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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 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
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, 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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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.
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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
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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, 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

Roasted Butternut Squash with Sage and Pine Nuts

Ingredients

Serves 4

1 red onion

1 butternut squash

3 tbsp olive oil

30g pine nuts

50ml maple syrup

4-5 sage leaves

Salt and freshly ground black pepper

Instructions

  1. Heat the oven to 200ºC/gas mark 6.
  2. Halve and peel the red onion and trim away the fibres from the root. Cut the onion into thin wedges through the root, keeping them intact, making about 8–10 wedges. Peel and deseed the butternut squash and cut into 2–3cm dice.
  3. Place the onion wedges and squash in a large roasting tin, ensuring they are not crowded, and drizzle over the olive oil. Season with salt and pepper, then turn the squash cubes through the oil and seasoning to ensure they are fully coated.
  4. Roast in the oven for 30 minutes, turning occasionally to encourage even browning. Meanwhile, toast the pine nuts in a separate roasting tin in the oven for 5–10 minutes until just golden brown, then tip onto a plate.
  5. Stir the maple syrup through the squash and onion, place the roasting tin over a medium to high heat on the hob and caramelise the squash evenly all over, stirring occasionally. This should take about 5–10 minutes.
  6. Chiffonade the sage and stir it through the squash with the toasted pine nuts. Taste and adjust the seasoning. This can be served hot as an accompaniment or cooled to room temperature, combined with rocket or watercress and served as a salad.