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.
Well, it’s astonishing to say it but we’re into our final few weeks of this year’s Diploma with the end of this month culminating in those all-important final practical exams. The complexity of the dishes is matched by the calibre of ingredients available to the students during June.
They’ll be preparing and cooking live crabs for a Crab and scallop ravioli and bisque sauce. The crab and scallop meat will generously fill the ravioli while the crab shells will be used to make a deeply flavourful bisque sauce to coat the parcels.
A Brined barbecue quail with aubergine fries, sweetcorn and pomegranate is an iconic Diploma dish and covers a number of skills from brining the quail to advanced cookery.
On the patisserie front, the students have succeeded in producing their own intricate, multi-layered Gâteau opéra finished with chocolate so shiny your class tutor can practically see their chef’s hat.
Along with the expert demonstrations from Leiths teachers, our students will also be learning from Ollie Dabbous of Hide fame, Atul Kochhar, the first Indian chef to achieve a Michelin star, and Chris Rowley, Leiths alumnus and creator of seasonal Scottish food destination Ballintaggart.
Our students have come together to throw a canapé party for friends, family and fellow students. Now, with a month that’s bound to rocket by, it’s the final sprint to graduation.
