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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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.
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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
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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
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Two-day assessment to get your accredited Nutrition in Culinary Practice qualification
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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
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Gain Qualified Teacher Status in food education, with a course jointly delivered with the University of Roehampton
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Wednesday 21 October 2026
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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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An evening with...
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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
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.
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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 › 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

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Steak With A Red Wine Sauce

Steak With A Red Wine Sauce

Ingredients

Serves 4

4 steaks, about 2.5cm thick, the cut of your choice
Oil and clarified butter, to fry the steaks
1 orange
200ml red wine
1 thyme sprig
200ml well-flavoured, gelatinous brown chicken and veal stock
Salt and freshly ground black pepper

Instructions

  1. Cook the steaks in a sauté pan, in oil and clarified butter heated until foaming, according to your preference, then remove from the pan and set aside to rest for 3–4 minutes.
  2. While the steaks are cooking, finely pare a strip of zest from the orange with a vegetable peeler.
  3. Deglaze the sauté pan with the wine, scraping the base well. Add the thyme and orange zest and let bubble to reduce by at least two-thirds.
  4. Add the stock and bring back to the boil, then turn the heat down and simmer for 2–3 minutes. Taste and season with salt and pepper.
  5. Strain the sauce into a jug and pour around the steaks to serve.

Variations


Madeira sauce Omit the orange zest and substitute Madeira for the red wine. Reduce to 50ml before adding the stock and seasoning. A knob of butter (10g)can be used to monter the sauce. This sauce works well with beef or veal steaks, or chicken breasts.
Port and wild mushroom sauce After removing the cooked steaks, add 30g butter to the sauté pan and sauté 225g prepared wild mushrooms until golden. Remove the mushrooms and set aside. Add 200ml port to the pan and reduce by two-thirds. Finally, add the stock and simmer until syrupy, then season and return the mushrooms to the pan to reheat. This sauce works well with beef steaks, chicken or game.