Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Event • Thursday, 5th February 2026, from 6:30pm to 8:30pm
Join us for an Open Evening at Leiths School of Food & Wine, and discover how our Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths School of Food and Wine on Thursday 5th February, 6:30 – 8:30pm and discover how to fast-track your future in food with the Leiths Culinary Diploma.
After an unexpected diagnosis last year, M&S fashion writer Ellie Spicer decided to pursue her love of food. Now, she’s working in M&S’s food content team. Find out about her story from fashion to food below.
We’ve got the ultimate Christmas combo for you, Lou’s mince pies with Marjorie’s wine pairing. Delicious!
Meet Marjorie, our Head of Wine at Leiths Culinary School. We find out more about her career to date, her favourite herb and her most loved kitchen utensil.
Any Diploma student will tell you that the pace at Leiths can feel dizzying in the best possible way. While some arrive with little to no kitchen experience and others join as confident home cooks with an obsession for food, everyone feels the pace of learning from day one.
The old Christmas cliché of ‘chestnuts roasting on an open fire’ feels very anachronistic in today’s fast-paced age. However, occasionally you might still pass the odd street vendor offering out a paper cone filled with molten hot chestnuts with their shells grilled to a cinder. Like it or loathe it, there is something incredibly nostalgic about the sickly-sweet smell of roasted chestnuts.
Does it get more Christmassy than a freshly baked mince pie? With our Culinary Diploma Director Lou’s mince pie recipe, handed down from her mother you’ll be feeling festive faster than you can say brandy butter.
Bruern Abbey is a mainstream independent school in Oxfordshire for students with SEND requirements and a Leiths Partner School. This is Bruern’s first year delivering the Leiths Level 2 Certificate in Culinary Skills. Last month, they received a very exciting visitor to open their new kitchens.
Try this easy-to-make Chicken Pie with Velouté Sauce & Puff Pastry Lid and serve with mashed potato and seasonal greens for a hearty winter warmer.
Join us for our Open Evening at Leiths School of Food and Wine on Thursday 5th February, 6:30 – 8:30pm and discover how to fast-track your future in food with the Leiths Culinary Diploma.
We’ll show you how to master focaccia, the iconic Italian flatbread that’s a must-have skill for any baker.
We’ll show you how to master crème anglaise, the classic French custard sauce that’s essential for any aspiring cook. Gentle egg cookery is the key skill here – rush it and you’ll end up with scrambled eggs.
Join expert teacher Caroline as she demonstrates the classic Leiths technique for creating a flawless chocolate Swiss roll. This isn’t just any sponge cake – it’s a masterclass in precision, patience and proper technique.
