Join us for our Open Evening at Leiths on Thursday 5th February 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 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
I am a senior class teacher. My role is to deliver the course to our Culinary Diploma, through demonstrations and in-class teaching. I am directly responsible for several students but teach the whole cohort of students.
I originally worked for Royal Mail. But after 28 years working through the ranks to senior management, I left to pursue pastures new. I enrolled on the Three Term Diploma at Leiths for the 2004/5 year.
After Leiths I worked for a catering company as it offered me flexibility and variety. Weddings, parties, anything but the company also did team building using food as the medium.
Teaching many people from various backgrounds from companies such as Apple, Pepsi and Network Rail to oil drilling teams from Shell or BP, I found I enjoyed the process of teaching people new skills. A bit of private cheffing and tutoring also added to the mix. It was in 2010 that I returned to Leiths as a freelance tutor and from there I haven’t looked back.
Thyme. An underrated herb. Great in stews, stocks and roasts. Easy to grow and keep as one of your window-sill herbs.
Cherry tomatoes and feta, garlic, olive oil and thyme (of course), baked in the oven. Combined to make a great sauce and then pasta (any shape) added to make a delicious pasta dish. I think it was a lockdown classic on social media.
HP Sauce
The Ledbury – I have heard nothing but exceptional reviews.
Trofie – simply served with pesto, sliced new potatoes and green beans.
Delia Smiths’ Complete Illustrated. My first grown up cookbook, which I still go to.
I am old school so a good old wooden spoon.