Leiths Education

Leiths Education Learn to cook for life

03/09/2026

Portioning. Timing. Composure under pressure.

The dinner party is one of the final assessments on the Diploma Certificate and it tests all three at once. Students plan a full menu, prepare it, cook it and serve it to a room of guests, with every course landing exactly on time and exactly the right size.

It's the moment everything learned on the Leiths Culinary Diploma becomes one seamless service.

31/08/2026

Former Leiths teacher, current Head Chef. Meet Megan.

Megan now leads the kitchen at Dinner Ladies, a female-led London catering company known for bold, Asian inspired flavours. She came back to Leiths to demonstrate for our students.

She kept it seasonal and full of flavour. Canapés first: smoked trout on crispy crostini with chilli mayo and pickled chilli, and a lavosh cracker with miso mayo and vegan cheese.

Then three courses that showed real elevation with confident, smart flavour pairings. Seared tuna with pickled chillies, dill and cucumber. A venison dish balancing British and Asian influences with a rich glaze, sesame and fondant potato. And to finish, a brown sugar custard tart with cultured cream and rose.

This is what happens when technique meets creativity.

This Bank Holiday weekend, treat yourself!Our one-day culinary masterclasses cover everything from bread and pasta to kn...
30/08/2026

This Bank Holiday weekend, treat yourself!

Our one-day culinary masterclasses cover everything from bread and pasta to knife skills and pâtisserie — and this weekend only, they're 10% off.

Use code august10 to book on a September or October masterclass.

Link in bio to browse and book.

In this bank holiday edition of The Leiths Letter, we meet Claudine Watt, co-founder of a boutique cookery school in LA ...
29/08/2026

In this bank holiday edition of The Leiths Letter, we meet Claudine Watt, co-founder of a boutique cookery school in LA who swapped ABC’s London television studios for the kitchens of Leiths, inspired by her Mum who was a newspaper food writer. Plus, we’ve got a bank holiday discount on our Culinary Masterclasses. Sign up via the link in our bio to get it posted straight to your inbox on Sunday 🔗

28/08/2026

Meet Fergus Montgomery, one of our Professional Accelerated Certificate students.

Fergus has been a chef since he was fifteen. Years of experience, but he wanted to know the why behind the how, whether what he'd learned on the job actually held up, and how to build real confidence in his own ability.

Studying at Leiths has given him that. Real answers from our teachers, a deeper understanding of the food he's making, and the confidence to know why things go wrong and how to fix them.

His goal now is his own restaurant, built around a sustainable menu, minimal food waste, and strong relationships with local farms. Leiths is helping him build the skills and the structure to make it happen.

24/08/2026

Lobster doesn't forgive mistakes, and that's exactly why we teach it.🦞

Our students get hands-on with one of the trickiest ingredients in the kitchen: breaking it down, cooking it precisely, and plating it as it belongs on a high-end menu. It's technical, it's a little bit daunting and it's brilliant fun once it clicks.

22/08/2026

The humble canapé: one bite, no room for error.

At Leiths Culinary School, students learn that small plates demand big precision. Every element has to earn its place, the pastry, the filling, the garnish, all working together in a mouthful.

It's a masterclass in restraint. No component can hide. No flavour can go unbalanced. It's technical cooking distilled down to its purest form.💙

Ever wondered what it’s like to have a loaf of bread due at 4pm, rather than yet another digital deadline? 🍞👩🏼‍🍳 Come an...
18/08/2026

Ever wondered what it’s like to have a loaf of bread due at 4pm, rather than yet another digital deadline? 🍞👩🏼‍🍳

Come and find out. We’d love to welcome you to Leiths Culinary School at our next open event on Thursday 1 October, the first step to exploring what a life in food could look like for you. You can book your place via the link in our bio. ✨

14/08/2026

By day, Emil writes UX copy. By evening, he's in the kitchen at Leiths Culinary School.

Emil is currently on the Core Certificate, studying part-time in the evenings alongside his day job. He's always loved cooking at home, and wanted to see if that love could go further, maybe even into a professional kitchen one day.

Evenings at Leiths have become something else too: a way to switch off from the day, put everything else aside, and just focus on what's in front of him.

Flashcards, revision notes, and a lot of practice later, he's already planning what's next: a supper club for friends, and maybe, if the opportunity comes up, a stint in a professional kitchen to test himself for real.

Visit leiths.com, come to our next webinar Monday 17 August. Link in bio.

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16-20 Wendell Road
London
W129RT

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 10:30am - 1pm

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+442087496400

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