30/05/2026
In this month’s Leiths Letter, we’re focusing on food writing. We’ve got a long read with Yotam Ottolenghi’s go-to recipe tester and Diploma alumna, Claudine Boulstridge, about her reasons for writing her first cookbook, Family. Read Claudine’s story and get her recipe for healthy Chicken Pulled Buns, ideal for a sun-drenched Sunday. Plus, fellow graduate Olia Hercules has had her extraordinary memoir Strong Roots nominated for a prestigious James Beard Award. Watch our interview with Olia, in her beautiful home, from when the book was first released. May’s Meet the Team member is Sophie, our wonderful Head of People & Culture who shares her kitchen can’t-live-withouts. And, as it blooms on our hedgerows, free and best harvest on a warm dry day, Ed’s talking elderflower. Don’t miss it! Sign up using the link in our bio.
📷: Images extracted from Family by Claudine Boulstridge (published by Bluebird, 4 June 2026). Photography by Helen Cathcart
29/05/2026
Is the Leiths Culinary Diploma right for you? Come and find out.👩🍳👨🍳
Wednesday 4 June, 6.30–7.30pm. Free online open evening with Culinary School Director Lou Kissane – plus alumni guest Rob Clark, who has worked in Michelin-starred kitchens, opened Plates (the UK’s first plant-based Michelin-starred restaurant) and built a career across private cheffing, recipe development and culinary production.
Lou will walk you through the Diploma, the careers it leads to and what to expect from life at Leiths, then it’s over to you. Join us via the link in bio.
26/05/2026