Our Partnership Schools

Imagine a whole classroom of little hands mixing their own bread dough and making butter in a jam jar. They’ve got some herbs growing in their school playground and better still, there’s time at the end of the lesson to gobble some soda bread and homemade herby butter. I’m told the chatter is loud, the smells are delicious and the smiles are wide.

Until now, there have been major barriers for schools of all shapes and sizes to provide practical cookery lessons to their students. Leiths Education has poured five decades of experience in the sector into a series of accessible, affordable packages to ensure the life enhancing experience of eating something you’ve cooked from scratch is for all children.

The partnership programme is for children aged five right through to eighteen. This month, we’ve got a dispatch from Truro Cookery School which has just welcomed a new cohort of Level 3 culinary students. They’ve been making an autumnal carrot and coriander soup and Marmite and cheese scones with whipped malt butter – the thought of which is enough to make me hope for crunchy leaves underfoot.

But just think of all the skills included to make that meal; homemade vegetable stock, use of aromatics and seasoning, baking, knife skills, time management, teamwork and even a couple of frills for good measure such as finishing their dishes with a rocher of butter and a chiffonade of herbs.

Writing the Leiths Letter is such a joy but I think receiving updates from teachers all over the country is going to be a particular highlight of this job.

Join our free webinar to find out more.

View the recipes

• Carrot & coriander soup with croutons
• Oven baked croutons
• Cheese & Marmite scones with malt butter