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.
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.
Shaleen Meelu, is a public health nutritionist and the co-founder of Harborne Food School and its restaurant Hengata. During the pandemic, she took the ten-week Nutrition in Culinary Practice course at Leiths School of Food and Wine to support her own personal health and wellbeing. She can say now, “cooking changed her life during the pandemic.”
Leiths Diploma graduate Charlotte Harris is head chef at hicce hart in Islington. Charlotte has an impressive C.V, having worked at such restaurants as Spring, Top Cuvée, and Fallow.
Natasha, 12, from East London, has done two cookery classes at Leiths, and is looking forward to her next one in the school holidays. Here’s what she has to say about learning at Leiths.