Former Leiths student Maria Bradford was born and raised in Freetown, the capital of Sierra Leone in West Africa. She now lives in Kent, where she runs Shwen Shwen (meaning ‘fancy’ in her native Krio), a high-end catering company, supper club, and online stores specialising in Sierra Leonean cuisine.
Nina Wilson, AKA @thecrewchef to her 176K YouTube followers and 30.2K on Instagram, is a freelance yacht chef who travels the world and records her culinary adventures.
Leiths Diploma graduate Joshua Hunter has had a varied career working at such restaurants as Murano, Kitchen W8, and La Trompette and as a private chef for Tom Cruise and the Beckhams. He now runs Joshua Hunter at Holland & Holland shooting grounds and is the chef patron of new restaurant Hawthorn. We spoke to Joshua about his latest project.
American in London Kelly Orcutt writes Cheers! a weekly newsletter about food, culture, travel, and life in London. Earlier this year Kelly did Part 1 of the Cooking with Confidence course at Leiths School of Food and Wine and wrote a review of her experience. Here’s her story.
Ever wondered what life really is like as a Leiths Diploma student? We caught up with Diploma student Emily Crocker to get a taste of her average day.
Leiths Diploma alumna Emma Ryan is the founder of Yesterday’s Curry, a multi-faceted spicy company inspired by the flavours of Goa, India. Emma, who is half Goan, also teaches Goan cookery. We caught up with Emma to hear about all her latest projects with the brand.
Sophie Cumber is head butcher at Mountain in Soho, the new restaurant from Brat’s Tomos Parry. Sophie graduated from the Leiths Three Term Professional Diploma in Food and Wine in 2013 before going into butchery full time. Here she tells us about learning to cook, finding her vocation, and sourcing the country’s finest produce.
Fonio is a West African ‘superfood’. It’s cultivated from two species of grass with small grains. It’s extremely nutritious with a very favourable taste. It’s gluten free and high in dietary fibre.
Teresa Mueller is enrolled on the Essential Cooking Certificate at Leiths. She’s taking the courses as a part-time ten-week evening course; others choose to do it online or during the day. Here’s what Teresa has to say about her experience.
Cook, author, Sunday Times columnist and former Leiths student Skye McAlpine divides her time between London and Venice. She is the author of three cookbooks. The recipe below is from her latest A Table Full of Love.