Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
All Saints Educational Trust (ASET) offers its grant to both training and practicing food teachers and technicians. Allowing individuals at different stages before or during their food teaching career to
Rebecca Swan trained as a chef at Leiths in the nineties, raised four children and built two businesses along the way, including a cake company she still runs today. Here, she tells us why she returned to Leiths to train as a food teacher, and the path it has opened to a PGCE and a career in teaching.
Meet Ellis, Business Development & Events Executive at Leiths. Find his quickfire favourite herb and his most loved kitchen utensil, along with more about what he does at the Culinary School.
Laoise Casey changed careers in her thirties, training at Leiths before a weekly Evening Standard column, a run of restaurant kitchens and a development role at Marks and Spencer. She is now head of food at the recipe platform Plate Up.
Four Leiths Culinary Diploma graduates have found their way to Mindful Chef. Head of food Jesse Kempner and development chef Celia Price explain why its customers still love to cook, and how the company clears the way for them to enjoy it.
Cate Walton trained at Leiths and has spent twelve years writing recipes and styling food for titles including Sainsbury’s Magazine, Good Food and Olive. She talks about private cheffing, the consistency she learned on a ski season and what makes a recipe worth returning to.
If you often pack your slow cooker away for summer, think again. Claudine Boulstridge has been one of Yotam Ottolenghi’s recipe testers for twenty years. Her new book Family is out on 4 June, and this delicious slow-cooker Chicken and Brioche Bun recipe is perfect for sunnier days.
Many people looking to build a career in the culinary industry assume they’ll have to compromise on either affordability or quality. One common misconception around receiving a quality culinary education
Join us for our Open Evening at Leiths Culinary School on Thursday 16 July 2026, 6.30–8.30pm and discover how to fast-track your future in food with the Leiths Culinary Diploma.
Leiths graduate Ellie Spicer tells us how she thought she had bit off more than she could chew when she went to work as a chef at the World Economic Forum in Davos. But, with her training under her belt and a huge amount of determination, she was able to lead her team to success.
Kazim came to Leiths Culinary School to do the Core Certificate with very little culinary experience. Find out why he’s decided to continue his training on Leiths’ Professional Certificate.
Since introducing the Leiths Level 3 cookery programme to its sixth form in September 2025, Stamford School has seen its food & nutrition department grow in ambition, profile and student numbers. We spoke to head of department Abbie Mann, classroom leader Louisa Gregory and head of sixth form Chris Hawkins about what the course has brought to their students, and to the school.
