Our Ethos
The art of cooking is ever-evolving. That’s why at Leiths, the classic techniques at the bedrock of our teaching are enhanced by the changing flavours of world cuisine.
We share our enthusiasm for teaching the skills to build confidence the kitchen, and the inspiration to cook the food that today’s global citizens want to eat. We believe in gaining a rounded set of skills, so that you can approach any culinary challenge, and in so-doing, become a creative and independent cook.
Our Cookery Courses
Whether you join a Leiths course for a day or a year, you can expect our courses to deliver new skills and culinary inspiration in equal measure. Taught in our professional kitchens, and with the same core teaching team across Home Cook and Professional courses, every student will experience the quality of teaching and ingredients that makes Leiths the leading culinary school, where the movers and shakers of the food world are created.
Explore The Leiths Diploma in Food & Wine
Explore our full-time accredited professional courses for aspiring chefs and food professionals.
Explore Short Professional Courses
Explore our accredited short professional courses designed for aspiring professionals and enthusiasts, with flexible learning options.
Explore Home-Cook Courses
Explore our home-cook courses suitable for all levels of culinary enthusiasts.
Featured at Leiths
At Leiths School of Food & Wine, we believe that exceptional culinary experiences begin with the finest ingredients. That’s why we are proud to partner with a carefully selected network of trusted food suppliers who share our commitment to quality, sustainability, and ethical sourcing.
“If ever anybody comes to me for a job and I hear they’ve trained at Leiths, I want them.”
– Rick Stein
Hear From Leiths Alumni
Don’t just take our word for it – hear from a collection of our esteemed previous students and alumni below.
Seat at the Table: Jodienne Ball of Bake Yard
Jodienne Ball is the founder of Bake Yard, a social enterprise in south east London, established to meet the ‘kneads’ of young people through cooking, baking, and community building. Last year, she was one of the first cohort of Black hospitality workers to be awared a study scholarship on the Ben’s Original™ Seat at the Table™ programme in partnership with Be Inclusive Hospitality.
Alumni Stories: Ayesha Kalaji
Leiths graduate Ayesha Kalaji is executive chef and co-founder of Queen of Cups, a 17th Century coaching inn turned modern Middle Eastern restaurant in Glastonbury. Ayesha draws influences from her Jordanian roots to create food that saw Queen of Cups awarded a Bib Gourmand in the Michelin Guide within one year of opening.
Alumni Stories: Helena Busiakiewicz
Leiths Diploma graduate Helena Busiakiewicz is food content creator for BBC Good Food, an action-packed role that involves recipe development and content creation for BBC Good Food’s website, TikTok, Instagram, print magazine, and sister title Olive.