Our Spring Sale is live: Get £200 off professional courses and £50 off other courses. Excludes DofE.
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.
Leiths Online student Taoufik has completed a number of courses with Leiths Online. He chose the courses in order to tackle what he saw as gaps in his knowledge such as learning how to fillet a fish (a skill that intimidates many an otherwise confident cook).
We're here to tell you how to make the ultimate grilled cheese sandwich
Leiths Online alumna Heather Lusardi and her partner Sam quit their jobs to pursue their dream of opening a gastronomic getaway in rural France.
We're here to tell you how delicious honeycomb, to crumble over ice cream and cakes or dip in dark chocolate.
At Leiths, we're here to tell you how to make the most of sweetcorn while it's in season.
At Leiths Online, we give you great ways to maximise your freezer use.
At Leiths Online, we're sharing how to make the most of a courgette glut.
How to make Mojo Verde, a punchy green sauce from the Canary Islands
Dominika Fisakova, originally from the Czech Republic, is a chef in a small village pub. With two Leiths Online courses completed, she has big plans...
At Leiths Online, we're sharing the ten brilliant tips to get your barbecuing this summer
Goujons of Sole with Crème Fraîche Tartare
Get it right every time with this handy guide for picking out the perfect watermelon.
