Meet the Team: Michael Humphreys

Meet Michael, the newest addition to the Leiths teaching team. This November, he shares with us his 'can't live without' staples and tells us what his base recipe for an easy Monday night dinner.

Teacher, Michael Humphreys, in the Leiths Culinary School kitchens.

What is your role at Leiths?

I’m a teacher at Leiths, I help with setting up for classes and teaching students alongside the other teachers.

What did you do before you worked at Leiths?

Before Leiths, I worked for Arcade Food Hall. I opened a Middle Eastern brand for Berenjak focusing on shawarma and Mezzeh.

Don’t overthink this. Favourite herb?

Mint

Tell us your top three carbs and rank them in order:

Bread

Pasta

Rice

What’s your go-to easy Monday night dinner?

Instant noodles ramen, adding whatever I have to hand in the fridge. But always served with an egg.

What’s your ‘can’t live without’ pantry staple?

Crispy chilli oil (spicy, garlicky, smoky) – it’s great stuff.

What’s a restaurant you’ve always wanted to go to?

The Ritz

Favourite pasta shape and what sauce should we pair it with?

Tagliolini. I like this with a rabbit ragu done with white wine and mascarpone, maybe with a little herby pangrattato on the top.

What’s your most splattered cookbook?

Jamie’s Italy – it’s great for a cheeky pasta or salad.

What’s your most loved kitchen utensil?

Stick blender – it’s great for soups and emulsions.