Latest from the Blog

7 Summer Food Jaunts

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

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.

Read Post

keyboard_arrow_right

Kale Crisps Recipe

Leafy green kale is an excellent source of fibre, minerals, and vitamins. These kale crisps from our Nutrition in Culinary Practice online course are very quick, very easy, and will keep for up to a couple of weeks - if you don’t eat them first.

Read Post

keyboard_arrow_right

Our Top Travel Destinations for Foodies

There’s no better way of learning more about other cuisines than by going to their place of origin, and getting stuck in. We asked our mentors about their favourite holiday destinations and the places that have inspired them. Maybe they’ll inspire your next trip?

Read Post

keyboard_arrow_right

Let’s Talk Tofu

Whether you’re eating plant-based for Veganuary or simply looking to broaden your meat-free repertoire, tofu should be top of your shopping list. Read on for our guide to tofu and how and why to incorporate it into your cooking.

Read Post

keyboard_arrow_right

Vegan ‘Parmesan’ Recipe

A sprinkling of Parmesan is a sure-fire way to give a dish that delicious savoury ‘oomph’. But what can you use instead if you’re cutting out dairy? Our plant-based alternative is a flavour bomb. It’s based on cashews and some other ingredients that may surprise you. Take a guess.

Read Post

keyboard_arrow_right

Gift Ideas for Foodies

What to buy for a discerning foodie? Our mentors should know. Here’s what’s on their Christmas wish lists this year. Maybe they’ll give you some ideas.

Read Post

keyboard_arrow_right

What’s Cooking This Christmas?

Every household’s Christmas looks different. Even when we think we’re being traditional and uncontroversial, there are always those little touches that make our Christmas dinner different from your Christmas dinner. We get a peek into our mentors’ homes to find out what will be on their table this year.

Read Post

keyboard_arrow_right

Student Stories: Sam Dang

Leiths Online student Sam Dang talks us through learning with Leiths Online and opening in their own business in East London.

Read Post

keyboard_arrow_right

How to Make Citrus Shreds

Make the most of any beautiful citruses you find by trying your hand at making sugared citrus garnishes for cakes.

Read Post

keyboard_arrow_right

Making Stock From Scratch

The ability to make a good, clear, flavoursome stock is an essential skill for any cook and we'll teach you exactly how to make stock.

Read Post

keyboard_arrow_right

Student Stories: Long Distance Learning with passionate Aussie cook Michelle

Australian home cook Michelle Singer loved her Leiths Online course so much, she crossed the globe to do her next course at Leiths in London. We talked to Michelle about long distance learning, the time difference, and why meeting Leiths’ teachers left her starstruck.

Read Post

keyboard_arrow_right

Demystifying Miso

If you’re unsure about which miso to use and how to use it, read our guide to cooking with this intensely savoury soya bean paste.

Read Post

keyboard_arrow_right