Leiths School of Food and Wine @Leithscooking
Leiths School of Food and Wine is one of the UK's leading cookery schools, offering a 9 month professional Diploma, online courses and day/evening workshops. leiths.com London Joined November 2009-
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Hot cross buns are always one of the highlights of Easter. Get into the spirit with our classic recipe for plump and airy buns, with perfect, precise crosses. Click here for the full recipe: leiths.com/blog/hot-cross…
Do you know your focaccia from your ciabatta? Bigas from your poolish? Rise to the challenge and take a look at our range of breadmaking classes at Leiths here, available at all levels: leiths.com/category/bread… Photos by @emmottelainea
The cartouche, that handy parchment-paper friend. We can get quite a pace up making them, we have made quite a few... Here's our 'how to' just for you. For more easy to follow guidance on classic cooking skills, head to our website: leiths.com/how-tos
Artisan Month has arrived at Leiths! We are celebrating the know-how of artisanal produce with our guest teachers @TheBoyWhoBakes @lambposts @cuttingthecurdcheesemaking and our resident team of expert Leiths teachers. Head to the link to find out more: leiths.com/artisanmonth
Pancake Day (aka Shrove Tuesday) is nearly here! Let us show you how to get your pancakes perfect every time with our easy method that relies on a special tip for resting the batter. Head to the link for the recipe now: leiths.com/how-tos/cook-c… #PancakeDay #ShroveTuesday
We are excited to announce our alumni guest speaker for our Diploma Virtual Open Evening,@saskia.sidey. To hear more about Saskia’s journey, join our Diploma Virtual Opening by heading to the link and signing up now: leiths.com/diplomalife #Leiths #MadeAtLeiths #CulinarySchool
To add a restaurant ready finish to your next dish, try chopping your herbs in a classic, chiffonade style. For more easy to follow guidance, head to our dedicated How To Section now: leiths.com/how-tos #Leiths #Culinary School #ChefsSkills
Is it time to make your culinary dreams a reality? Join us at our first Diploma Virtual Open Evening of the year on Wednesday 2nd of March at 6.30pm. Head to the link to sign up for all our spring/summer 2022 diploma introduction events: leiths.com/diplomalife #CulinarySchool
A Peruvian-inspired feast and pisco sours; your Valentine’s menu with love from Leiths. Each recipe has been specially crafted by Leiths tutor Jane Montgomery, and designed so that all the hard work can be done ahead of time. You can find the recipes here: leiths.com/blog/valentine…
Healthy has never looked so good. To master your skills in cookery and nutrition, try our online Nutrition in Culinary Practice course run in partnership with @purepackage. Head to the link to find out more, and sign up today: leiths.com/online-courses… #HealthyCooking
Congratulations to Leiths alumna Natalia Middleton for being recognised as one of @CODEHospitality’s 30 under 30! 👏 #madeatleiths #30under30 #ukhospitality #leithsdiplomalife
For our final Veganuary recipe we're sharing these delicious mushroom and chestnut rolls with a homemade brown sauce. Rich with umami flavour, you can get the recipe here: leiths.com/blog/veganuary… #Leiths #CookingSchool #Veganuary #PlantBased
Is this the year to launch your own food, drink or hospitality business? Absolutely, says Chris Barber, Leiths Food Business Ambassador and consultant to food and hospitality businesses. Check out these tips, then secure your place on the course now: leiths.com/courses/how-to…
It’s that time again to toast the Scottish poet Robert Burns for Burns Night. This year, plant-based eaters can enjoy a special vegan menu created by Leiths alum and Ballintaggart Farm and Cook School Executive Chef, Chris Rowley, found at this link: leiths.com/blog/ballintag…
Next up in our Veganuary recipe series is the aromatic and flavorful baby beetroot, pistachio oil and tofu salad. Check out the full recipe here: leiths.com/blog/beetroot-… Don’t forget to snap a pic and tag us for a chance to win a place on our Essential Vegan class.
There’s no shying away from flavour for our next Veganuary-inspired recipe. Topped with toasted almonds, and sultana-studded bulgur, these Chermoula coated aubergines pack a real (plant-based) punch. Head to link for the full recipe: leiths.com/blog/veganuary…
It’s simple to make your kitchen more sustainable with tips from our resident ambassador for sustainable cooking, @marciecooks. Head to the link to find out more about the 4-part, weeknight course that will have you cooking more sustainably in no time: leiths.com/classes/sustai…
It’s back to school for our three term diploma students today. For their intermediate term, our students can look forward to learning how to craft beautiful brioche, prepare partridge, master a soufflé and so much more. Head to the link to find out more: leiths.com/professional-c…
We’re shaking up the Sunday roast this Veganuary with the first instalment of our weekly plant-based recipe series, Beetroot and Mushroom Strudel with Roasted Carrots and Onion Gravy. Head to the link for the full recipe: leiths.com/blog/veganuary… #Leiths #Veganuary
The countdown is on to roast potatoes, herby stuffing and turkey slices swimming in gravy. With the Leiths Ultimate Guide to Christmas Cooking, there’s still time to make the Christmas meal of your dreams a reality. Head to the link to find out more: leiths.com/christmas
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After 2 years of #COVID19 it’s time to start to get out more! What better way to kick it off than a day at @Leithscooking #safe #Professional Thanks team! #GoodDay
@Leithscooking day 1 of Absolute Beginners Cooking… #Leiths
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@Leithscooking learned how to prepare, clean and cook chilli salt squid with rocket, feta & black olive salad. Yum
@FictionFox @Leithscooking black sticky gingerbread, half with lemon icing and half with coffee icing
Great day at @Leithscooking teaching diploma students about the extraordinary environmental and health benefits of cooking and eating more pulses and whole grains. Vital to make them truly fabulous to eat too. Cooked 5 winner recipes (though I say so myself)
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Mussels coming along nicely thanks to my trusty @Leithscooking Bible.
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Week 11 @Leithscooking had us making, rolling, and shaping our pasta. Two sauces, too! Tagliatelle with Basil Pesto Ricotta & Lemon Tortellini with a Sage Beurre Noisette. First time making pasta and I’m happy with the results 🤗 #leithsonlinecookerycourse
Week 9 @Leithscooking was all about Molluscs. Mussels, Prawns, and Squid, Oh, my!
Last week, #10 @Leithscooking was all about meal planning. Here, a roast chicken, potatoes roasted in goose fat, with veg, and gravy.
Proud to have completed @Leithscooking Teen's Kitchen course over the summer. I needed lots of gadgets and hand over hand help, and every recipe took me double the time to complete, but it was worth all the effort. @PrueLeith
@_louiseheatley @Leithscooking @PrueLeith Favourite pudding: orange and vanilla poached plums with yoghurt and toasted pistachios. Favourite savoury: tuscan white bean soup with a parmesan and parsley garnish.
Great to see @DeanCloseSchool @HatherleyHouse @Leithscooking Suzie doing an amazing cake sale (all her own work) for @MindCharity
Week 7 @Leithscooking was Fish Week. I learned how to fillet flat fish and round fish. The quality of the final product is greatly improved when using the freshest fish. I used plaice, and sea bass for my dishes. Paired the place with salsa, and the bass with cress/fennel salad.
Good luck to the class of 2020-21 from @Leithscooking 👏👏
And that's a wrap! 🎓👩🍳🎓👨🍳 Our diploma class of 2020-21 are off into the world of food. We're so proud of the flexibility, determination and talent we've seen this year and we can't wait to see what you all do next. Bring on September! #leithsdiplomalife
World renowned cookery School @Leithscooking are offering a no obligation 1:1 with one of their team to talk to you about their world leading Diploma in Food and Wine. Click to read about the Diploma and book your 1:1. fb.watch/7gZ034kI4H/
Did you know that we would run an annual @Leithscooking course for our Lower Sixth pupils? This comprehensive programme of food selection, preparation and cooking equips pupils with more than just the basics they might need for university life! bit.ly/3gg10hS #lifeskills
It’s Choux Pastry Week @Leithscooking for the Essentials course. First recipe, Aubergine and Prosciutto Gougères. Golden and crispy on the outside, soft and delicate within. The filling was a well-seasoned savoury mix. #cookingwithleiths #gougères #chouxpastry
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