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Food Styling: Two Day Course

Discover the styling secrets behind the food industries most compelling food shots on this two-day food styling course


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience

No Certification

No certificate of completion


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Whether you’re pursuing a career change or simply want to create eye-catching food imagery for social media, learn food styling from the best in the business on this two-day course. Led by revered food stylists Rebecca Woollard and Emily Jonzen who are behind much of the food styling in the media today, you will learn all the secrets to creating and curating professional-quality food sets. 

Over the two days, you’ll learn everything from how to prepare food and cook dishes for the camera, how to set up shots and use props, and glean tips and tricks for keeping food looking fresh on set. With training covering both sweet and savoury dishes and common styling conundrums, you’ll discover exactly how to get the perfect oozy egg yolk, decadent cheese pull and juiciest meat dishes that you see in food magazines. A highlight of this course is always the incredible array of produce and ingredients available to work with that ensures stunning, high quality food set ups.

Your Teachers

Rebecca Woollard is a food editor and stylist. After training at Leiths, she went on to work in magazines, and became Food Editor at delicious. before embarking on a freelance career. She now works for clients such as Ocado, Gordon Ramsay, Tesco and Slimming World and had her first book published in 2021. As well as styling, she is also a seasoned Art Director, creating visual briefs and seeing them through from start to finish.

Emily Jonzen is a recipe writer and food stylist. After training at Leiths, Emily worked as an assistant commercial and television food stylist, working regularly with Heston Blumenthal and Delia Smith. Emily has gone on to style and write for magazines such as Waitrose Food, Ocado Life, M&S, Sainsbury’s and Slimming World and has just released her third cookbook. 

Course Structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.

Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.


What’s included: 

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with wine or other refreshments
  • We do the washing up


What to bring:

  • Flat soled shoes
  • Long trousers and a long-sleeved top are advisable


Allergies and dietary restrictions

We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.