I’ve had a lot of jam in my life, as I’m sure more people have. On toast, on crumpets, in porridge, in doughnuts, with scones, with tea – the options are really endless. And I...Read more → 
Before I started the Leiths course, I wrote about wanting to learn much more about wines. I wanted to be able to understand and write eloquently about its history, culture, production, economics, politics and more. That was...Read more → 
The external speaker is one of the key components of the Leiths Diploma. It’s not that any of the contents go towards the Diploma – nothing you learn in these lectures are tested in the exams....Read more → 
In January I started the Two Term Diploma at Leiths School of Food and Wine. It seems that after 12 years at school, three years at university and six months training to be a...Read more → 
Cooking for 50 is not something you want to think about let alone do in the first three weeks of a cheffing course. But there’s nothing quite like being thrown in at the deep end to acclimatise....Read more → 
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...Read more →