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Spatchcocking, it’s not that hard

A little while ago I attended Luiz Hara‘s London Cooking Club where a group of keen foodies gathered to feast on a themed tasting menu. Held once a month or so at his lovely home in Islington, Luiz has been running the Cooking Club for some time. The theme on this occasion was Nduja, the softly spicy spreadable…

The Leiths Diaries: Skills week

Sauternes with mince pie and cheese

This is a post in The Leiths Diaries series. Read more here. The first week of the Two Term Diploma is skills week. It’s a chance for the new recruits to get a taste of what went on in the first term, familiarise themselves with the kitchen, navigate working with others in limited space and…

The Leiths Diaries: The last night before

Kitchen through hot pass, 25th Anniversary Celebration Menu at Alain Ducasse's Le Louis XV in Monte Carlo, Monaco

This is a post in The Leiths Diaries series. Read more here. The night before a big event, one wouldn’t expect anything less than butterflies. For some reason, I feel like I’m about to walk the plank. Even the title to this post for example, the only words that went round in my head were…

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