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.
What is your role at Leiths?
My job title is Storeroom Assistant. I manage all the stores and ingredients that come into school. Then organise, weigh and take them up to the relevant kitchen for any course that runs at Leiths.
What did you do before you worked at Leiths?
I moved to the UK in my twenties from Latvia and did some community interpreting. Then I got into hospitality, loved the social aspect of it and learnt a lot. After going on maternity leave, I applied for the job at Leiths and have been working here since 2021.
Don’t overthink this! Favourite herb?
I love dill and coriander equally.
Tell us your top three carbs and rank them in order (no.1 being your favourite):
1. Potato
2. Rice
3. Bread
What’s your go-to easy Monday night dinner?
Pasta with a quick tomato based or a creamy sauce.
What’s your ‘can’t live without’ pantry staple?
Lao Gan Ma crispy chilly oil and / or Sriracha sauce.
What’s your most loved kitchen utensil?
My spoonula.
Favourite pasta shape and what sauce should do you pair it with?
Tagliatelle paired with creamy sausage ragu.
What’s your most splattered cookbook?
I used to love using Leiths graduate Olia Hercules cookbook “Mamushka” for a while as the recipes reminded me of home cuisine. She was the first guest chef teaching when I started at Leiths and had brought in copies of the book to buy which she signed for me. It felt really special to see recipes from my part of the world being printed in English.
What’s a restaurant you’ve always wanted to go to?
Tempted to sign up for the Leiths Culinary Diploma. Find out more here.