Join us for our Open Evening at Leiths on Thursday 12th March 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 12th March 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
What is your role at Leiths? Head of Wine
What did you do before you worked at Leiths? I was a wine educator for Bibendum Wine. Prior to that, I worked as a sommelier and head sommelier in the London fine dining scene for many years.
Don’t overthink this. Favourite herb? Basil
Tell us your top three carbs and rank them in order:
1. Bread (real bread, not the sliced stuff in supermarkets!)
2: Pasta
3. Potatoes
What’s your go-to easy Monday night dinner? Vegetable soup, topped with pistou (the Provençale version of the Italian pesto)
What’s your ‘can’t live without’ pantry staple? Extra virgin olive oil
What’s a restaurant you’ve always wanted to go to? The French Laundry
Favourite pasta shape and what sauce should we pair it with? Pappardelle (homemade) with tomato sauce and sausage meatballs. The most comforting combo.
What’s your most splattered cookbook? Jamie Oliver, the Naked Chef
What’s your most loved kitchen utensil? Tongs