Latest from the Blog

Pavlova Wreath with Poached Rhubarb and Ginger Cream Recipe

Forced rhubarb from Yorkshire’s ‘rhubarb triangle’ is in season from January to March, so use it while you can, whether in tarts and cakes, or simply with yoghurt and granola. The poached rhubarb and ginger cream pavlova wreath from Introduction to Patisserie is a gorgeous late winter dinner party dessert.

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8 Things You Might Not Know About Our Cookery Accreditations

Dive into the reasons you should participate in a Leiths accreditation day at Leiths School in London.

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How to Create Flavourful, Plant‑Rich Dishes

An approach to cooking with more plants that focuses on flavour, balance, and making meals that are genuinely satisfying.

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Five Simple Treats to Make for Valentine’s Day

Valentine’s Day is the perfect opportunity to step into the kitchen and create something special.

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Transform Your Cooking: What You'll Learn in a Culinary Nutrition Course

Discover how a Culinary Nutrition Course can transform your approach to healthy eating. From mastering balanced diets to crafting bespoke meal plans, we explain the essential skills you'll gain to elevate your culinary and nutritional expertise.

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Career Spotlight: How to Become a Private Chef

Working as a private chef is just one option of many open to people with a cooking qualification. To help you decide if it’s the career route for you, read our guide to everything you need to know about becoming a private chef.

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Recipe: Roasted Cauliflower with Raisins, Walnuts and Chilli

How to make Roasted Cauliflower with Raisins, Walnuts and Chilli

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Student Story: Philippa Askew

Philippa’s stunning food photography stopped us in our tracks. When we discovered she was creating these beautiful dishes as part of the Essential Cooking course, we knew we had to learn more. In this week’s student spotlight, she shares her journey with Leiths Online and how her passion for food and photography come together both in and out of the kitchen.

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Recipe: Bengali Chicken Curry

Learn how to use a variety of spices and how to maximise their flavour with this Bengali Chicken Curry.

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7 Summer Food Jaunts

Summer isn’t just about eating outside. It’s about following your appetite wherever it leads.

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5 Things That Should Be in Your Fridge This August

August is peak produce season in the UK. Gardens, markets and grocers are bursting with colour, flavour and possibility, and your fridge should be too!

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Student Story: Morgan Reynolds

Morgan is a senior yacht stewardess currently travelling around Europe. It’s amazing to hear from a student who really epitomises the need for flexible learning!

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Don’t Be Afraid Of: Mussels

Mussels can feel intimidating if you’ve never cooked them before. All those shells, all that talk of safety. But once you understand the basic principles, they’re surprisingly simple, quick and rewarding to cook

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