Prawn Laksa with Thai Basil and Lime
Laksa is a Southeast Asian soup made with an aromatic curry paste, to which stock, coconut milk, noodles and garnishes are added. The post Prawn Laksa with Thai Basil and Lime first appeared on Leiths...
View ArticleAlumni Stories: Sandy Jarvis and Bavette
Leiths graduate Sandy Jarvis (ex Culpeper, Terroirs, Racine) and his sommelier husband Clément Cousin (Brawn, the Buxton) open their neighbourhood bistro Bavette in Horsforth, Leeds in February 2024....
View ArticleChing He Huang’s Everything Chop Suey
This is the epitome of chop suey - everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg...
View ArticleAlumni Stories: Katja Tausig
Leiths graduate Katja Tausig must have one of the most coveted jobs in the business – that of recipe developer at Ottolenghi Test Kitchen. We spoke to Katja about her unusual career path and how it...
View ArticleRoasted Leeks with Lemon and Pine Nuts
Roasted Leeks with Lemon and Pine Nuts The post Roasted Leeks with Lemon and Pine Nuts first appeared on Leiths School of Food and Wine.
View ArticleEmily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast
Emily Kydd's Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook 'Seriously Good Toast'. The post Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough...
View ArticleAlumni Stories: Oliver Gladwin
Leiths alumnus Oliver Gladwin runs the London-based restaurant group Local & Wild with his brothers Richard and Gregory. The post Alumni Stories: Oliver Gladwin first appeared on Leiths School of...
View ArticleAlumni Stories: Alice Staple
Alice Staple is executive chef of five-year-old Maremma restaurant in Brixton. The post Alumni Stories: Alice Staple first appeared on Leiths School of Food and Wine.
View ArticleIl Maremmano’s Honey, Orange and Thyme Old Fasioned
A twist on an Old Fashioned, enhanced with the flavours of the Maremma region of Tuscany. The post Il Maremmano’s Honey, Orange and Thyme Old Fasioned first appeared on Leiths School of Food and Wine.
View ArticleAlumni Stories: Civan Er
Turkish chef Civan Er is the chef patron of Yeni Lokanta in Istanbul and its sister restaurant Yeni in Soho, London. The post Alumni Stories: Civan Er first appeared on Leiths School of Food and Wine.
View ArticleLeiths Diploma Open House
Discover Leiths Diploma in Food & Wine. Book your place to find out about our teaching, our bespoke work experience, careers service, speak to current students, see the facilities and get a taste...
View ArticleLeiths Diploma Open House
Discover Leiths Diploma in Food & Wine. Book your place to find out about our teaching, our bespoke work experience, careers service, speak to current students, see the facilities and get a taste...
View ArticleBraised Baby Gem Hearts
Braised Baby Gem Hearts The post Braised Baby Gem Hearts first appeared on Leiths School of Food and Wine.
View ArticleLetitia Clark’s Instant Ricotta Doughnuts with Saffron and Blood Orange
Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous...
View ArticleAlumni Stories: Tom Geoffrey of Barang Street Kitchen
After winning Best Pitch on our How to Start Up a Successful Business course, Tom Geoffrey went on to become the chef and founder of Barang Street Kitchen, a Cambodian street food concept and pop-up....
View ArticleLara Lee’s Miso and Gochujang Butter Chicken
Leiths Diploma graduate Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. Her first book Coconut & Sambal: Recipes from my Indonesian Kitchen was selected by the New...
View ArticleAlumni Stories: Florence Cornish
Florence is Menu Development Chef for UK and Ireland with Hilton Hotels. Here she shares with us the focused thinking that has gone into her career choices. The post Alumni Stories: Florence Cornish...
View ArticleAlumni Stories: Alice Power
Alice tells us about her decision to change careers in her late twenties, about her experience of Leiths, and about the pressures of running a Michelin star kitchen. The post Alumni Stories: Alice...
View ArticleBLT Salad with Soft-Boiled Eggs
BLT salad with soft-boiled eggs The post BLT Salad with Soft-Boiled Eggs first appeared on Leiths School of Food and Wine.
View ArticleMarie Mitchell’s Ackee and Saltfish Tarts
Marie Mitchell's Ackee and Saltfish Tarts The post Marie Mitchell’s Ackee and Saltfish Tarts first appeared on Leiths School of Food and Wine.
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