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Leiths classic and creative cookery
. . . in a professional but informal atmosphere

At Leiths School of Food and Wine we teach classic and creative cookery in a professional, demanding and enjoyable atmosphere.

The guiding principle of at Leiths is to impart enthusiasm for the trade, teach to a high standard and instil a lasting love of good food and wine in our students.

Students leave Leiths with all the essential skills and confidence necessary to be a success. Whether you're here for a week or a year, you are always part of us.

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations.

For those with professional ambitions, the Leiths Diploma in Food and Wine is highly respected in the culinary world. Students learn menu planning, budgeting and wine appreciation and attend daily demonstrations and practical classes, as well as lectures by leading gastronomic celebrities, famous retailers and head chefs from leading hotels and restaurants. Throughout the year, visits are organised to a variety of establishments involved in the business, including Billingsgate fish market and Smithfield meat market.

For those keen to learn the basic skills needed to become a confident, capable, efficient cook in just four weeks, the Leiths Basic Certificate takes place late summer every year, making it especially suitable as a summer course for amateur cooks at the start of a gap year.

Leiths excels on both the theoretical and the practical sides, benefiting from over 30 years' experience, whilst remaining fully abreast of contemporary techniques, styles and methods. Leiths is run by Managing Director Camilla Schneideman.

Leiths Diploma in Food and Wine - Two or Three term Course

The Leiths Diploma in Food and Wine is designed for those who would like a career in food, whether as a chef or in related industries such as food writing, recipe development, or starting a food business. It is a comprehensive professional training that will ensure a rounded knowledge of food and a clear idea of current trends.

The Diploma can be achieved in three terms, starting in September of each year, or in two terms, starting in January, provided the student possesses enough knowledge of cookery or has practical experience to omit the Beginners Certificate. The courses can be taken individually and a Certificate is awarded for each level.

Students on the Diploma course will undertake work experience in a wide selection of food related businesses as part of their final assessment. A typical day is divided between demonstrations and practical cooking sessions. Students will also receive lectures and demonstrations from chefs throughout the county, as well as from caterers, food scientists and other culinary experts in their fields.

Information concerning each level of the Diploma, which is subject to change, is detailed below.

Beginners Certificate in Food and Wine - One Term Autumn Course

This course gives students a thorough introduction to kitchen techniques and a variety of cooking styles. Dishes are largely classic in style with an emphasis on fundamental skill. Students learn to follow and understand recipes so that they will be able to adapt them to suit their own cooking style. They learn to plan their time efficiently and cook with confidence.

By the end of term, students will be able to gain employment cooking to a family standard. Some Diploma students will start taking freelance jobs at this stage or may start to gain work experience

The principal techniques taught are: knife skills, food presentation, meat, fish and vegetable preparation, roasting, pan frying, bread, batters, pastry, stocks and savoury sauces, sweet sauces, meringues, use of gelatine, cake making. Nutrition, healthy eating, carving, game cooking, canapés as well as various ethnic cuisines such as Middle Eastern and Indian cooking will also be covered.

In groups, students cost, plan, shop for and cook a buffet. They also put together a portfolio of menus to show future employers.

Wine School: During this tem the students complete the Wine and Spirit Education Trust's Foundation Certificate in Wines, providing a straight forward introduction to wine and matching food with wine.

Sample recipes: Chicken Sauté Normande, Armenian Spiced Lamb, Prawn Pilaf, Moules Marinières, Kir Royal Jellies, Chocolate Profiteroles, Black Sticky Gingerbread.

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Intermediate Certificate in Food and Wine - One Term Spring Course

This course is suitable for those with a sound knowledge of cooking who want to improve their skills. It is also suitable for experienced cooks with little formal training who wish to learn classical methods and modern styles. This course also teaches students to be creative cooks as they are, at times, encouraged to cook ideas of their own without written recipes. The School is able to offer coaching prior to the course to enable students, where appropriate, to join us at this level.

By the end of this course, students will be able to cook both modern and classic dishes to a high dinner party standard. During the term careers sessions with professionals from all areas of the food industry are organised in order to help students make decisions about future careers.

The principal techniques taught are butchery and fish preparation, pasta, sauces, mousses, bavarois, soufflés, ice creams, French pastries, enriched breads. Game cooking, fusion food, Italian cooking, Asian cooking, exotic fish, food photography and costing will also be covered.

Students will cater for a canapé party for 200 people and in small groups will cost, plan, shop and cook for dinner parties as a practical exercise. Students will also put together a portfolio to present to future employers.

Wine School: During the term, students commence the Intermediate Wine and Sprit Education Trust's Certificate in Wines and Spirits.

Sample Recipes: Twice Baked Cheese Soufflés, Soy Braised Guinea Fowl with Shiitake Mushrooms, Grilled Sardines with Warm Greek Salad, Veal Steaks with Madeira sauce, Cracked Black Peppercorn Pasta with Truffle Oil, Boned Stuffed Chicken with Ricotta Sun-Dried Tomatoes, Iced Coffee and Ginger Meringue Terrine, Damson Ice Cream, Tarte Au Citron.

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Advanced Certificate in Food and Wine - One Term Summer Course

As well as being the final part of the Leiths Diploma, this one term course is also suitable for confident cooks, wishing to develop their knowledge to a professional standard. This may also suit those already in the industry who wish to raise the level of their cooking.

This course allows students to perfect their skills and by the end students will be able to cook both modern and classic dishes to a restaurant standard. Students will be introduced to professionals from all areas of the industry as well as graduates of the School who have followed a variety of career paths. There will also be sessions where students will be offered advice on starting businesses generally, and specific sessions on starting restaurants and catering companies.

The principal techniques taught are: meat preparation, advanced savoury sauces, fish and shellfish preparation, advanced breads and pastries and the general execution of complex, composite dishes. Special diets, clear jellies, Danish pastries, croissants, petits fours, spun sugar, terrines and preserving are also covered.

Students will cost, plan, shop and cook for up to 50 people in small groups. Students will also learn how to cost and plan for an event for several hundred guests, including ordering, hiring, staffing and organisation. Students will also put together a portfolio for assessment and to present to future employers.

Wine School: Students complete the Wine and Spirit Education Trust's Intermediate Certificate in Wines and Spirits.

Sample Recipes: Scallops with Lemon Grass Couscous, Foie Gras Parfait with Sauternes Jelly, Caul Wrapped Chicken with Rosemary Jus, Lobster and Crab Ravioli with Bisque Sauce, Thyme Wrapped Lamb with Puy Lentils and Pancetta, Vanilla Pannacotta with Rhubarb and Strawberries, Tarte Tatin with Vanilla Ice Cream, Brioche.

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Basic Certificate in Practical Cookery - Four week course

This course is designed to teach the basic skills needed to become a confident, capable, efficient cook and is suitable for those planning to cook in chalets, villas, shooting lodges, or as a gap-year course for those wishing to acquire an essential life-skill. The course is open to anyone over the age of 18. Students are organised into similar age groups.

The day is divided between practical cooking sessions and demonstrations. The dishes prepared are interesting and uncomplicated, with a balance between classic techniques and modern recipes.

The principal techniques taught are: knife skills, presentation, meat, vegetable and fish preparation, carving, roasting, stocks, soups and sauces, meringues, cakes, pastries, breads and canapés. Also covered is buying produce, healthy eating, cooking on a budget, matching food with wine, writing menus and freelance work. Students will take the Level 2 Award in Food Safety in catering, an external examination, which most future employers require.

At the end of the course students will have a practical assessment and will also take a theory test. Full attendance is necessary.

Sample recipes: Moules Marinieres, Home-Made Pasta with Tomato and Basil Sauce, Lemon Meringue Pie, Individual Chocolate Mousse Cakes.

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Careers
The School provides a Diploma course and four Certificate courses, all with examinations. These qualifications are well recognised in the catering business; career opportunities include catering and restaurant work, freelance cooking, working in television and magazines, recipe writing and development, food styling, and overseas work such as cooking in chalets, sporting lodges and boats. Many students go on to run their own food businesses.

The School holds career seminars and offers talks on insurance, VAT, business plans, public relations, marketing, health and safety legislation and taxation. Work placements in restaurants, magazines and other food companies can be arranged for full-time students. Once qualified students can be assisted in finding work through Leiths List.

Awards
Students completing the Leiths Diploma course are entered for the prestigious Laurent-Perrier and Louis Latour awards. The prizes are generous, enjoyable and educational. The BBC Good Food Magazine offers two 6 month trainee schemes to the winners of the BBC Good Food Leiths Award. Other competitions such as the Brown Brothers award invite students to show their creativity in developing and writing recipes and matching food and wine.

Hygiene Standards
Students on examination-based Level 2 Award in Food Safety in Catering and Health & Safety in the Workplace Diploma courses must pass the CIEH's (Chartered Institute of Environmental Health) Foundation Certificate in Food Hygiene and the Foundation Certificate in Health and Safety in the Workplace

Uniform
Students wear chefs whites in practical classes and have their own sets of knives, all of which can be ordered through the School.

These short courses are for cooking enthusiasts. They improve all-round cookery skills in an enjoyable atmosphere. All courses combine practical skills with theoretical knowledge, giving students the confidence to tackle other recipes at home.

We run a variety of one-day, hands-on classes, some of which include cookery demonstrations. These classes make excellent presents. Vouchers can be purchased for specific classes, or as open vouchers so the recipient can choose the class that appeals to them most.

Please note: These courses are constantly updated and adapted so please look visit our website www.leiths.com for an up-to-date list of prices and dates for the short courses.

One or Two Week Beginners Courses- White and Blue

These courses are designed for beginners, or home cooks with a basic knowledge of cookery who want to learn practical skills to give them confidence in the kitchen.

The courses are repeated throughout the year. They can be taken as a one week course or as a two week course; neither one is more advanced than the other.

The beginners' course includes both practical classes and demonstrations. It will teach knife skills, how to weigh and measure accurately and how to understand and follow recipes.

Sample recipes and techniques covered -White course:
Spinach and Bacon Salad with Chilli and Mango, Spicy Parsnip Soup, Leek and Mustard Tart, Lime and Parsley Lemon Sole with Salt and Vinegar Chips, Chocolate Chip and Hazelnut Cookies, Pears Poached in Red Wine and Spices.

Roasting, bread making, using gelatine, flour-based sauces and simple buffet ideas will also be covered.

Sample recipes and techniques covered - Blue course:
Caesar Salad, Rack of Lamb with Mustard and Breadcrumbs, Duck Breast with Sour Cherry Sauce, Tuna Steaks with Coriander and Chilli pesto, Lemon Curd Ice Cream with Blueberry Compote and Brandy Snaps.

Short-crust pastry, cakes, sauces and basic dinner party cooking will also be covered.

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One or Two Week Intermediate Courses - White and Blue

These courses are designed for keen home cooks who want to develop their cooking skills, extend their repertoire of dishes and learn how to cook in a more organised and precise way. There is an emphasis on recipes for entertaining. The courses include both demonstration and practical classes. Students can take home the food they have cooked in the classes.

The courses are repeated throughout the year. They can be taken as a one week course or as a two week course.

Sample recipes and techniques covered - White course:
Individual Aubergine and Prosciutto Gougère, Duck Breast with Lime and Ginger, Honey Roast Sea Bass with Pickled Ginger, Boned Leg of Lamb with Feta, Warm Plum Strudel With Cinnamon Ice Cream, Pear And Amaretti Loaf.

Knife skills, food presentation, enriched and flavoured breads, meringues, emulsion and pan sauces will also be covered.

Sample recipes and techniques covered - Blue course:
Caramelised Pear, Pecan and Roquefort Salad, Crab and Prawn Ravioli, Salt and Pepper Squid, Cheese and Chive Soufflé, Boned Stuffed Chicken, Soy Braised Guinea Fowl with Shiitake Mushrooms, Tarte au Citron and Passion Fruit Sorbet.

Knife skills, food presentation, sourdough breads, reduction sauces, pasta making, and canapé preparation are also covered.

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One Week Advanced Course

This course is aimed at the confident cook wishing to develop their skills further and wanting to learn restaurant style cooking. It is not a course designed for professional cooks, but will offer the enthusiastic amateur tips on achieving a more professional style at home. Students will gain the confidence to undertake intricate recipes.

The course will involve demonstrations and practical classes. Please contact the School to discuss your eligibility for this course.

Sample recipes: Foie Gras Parfait, Griddled Scallops with Parsley Pesto and Chilli Oil, Chicken and Wild Mushroom Ravioli with Morels and Broad Beans, Ballotine of Chicken with Wild Mushrooms and Madeira Jus, Brioche, Chocolate Polenta Cake

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One Week Easy Dinner Party Cooking

This course is designed for the enthusiastic amateur looking to cook quick and easy recipes for entertaining or for those looking for inspiration. Cooks of all standards are welcome but the course is not suitable for advanced cooks.

The course combines demonstrations and practical classes. It will focus on practical issues of how to present dishes attractively and preparing recipes in advance.

Sample recipes: Smoked Mackerel and Beetroot Salad with Horseradish Dressing, Nectarine Rocket and Feta Salad, Courgette Soup with Parmesan Crisps, Roast Maple Pork Loin, Duck with Marmalade and Kumquat Glaze, Baked Figs with Lavender Honey, Frozen Chocolate and Orange Cheesecake.

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One Week Essential Cooking Course

This course is aimed at complete novices to the kitchen. It involves practical cooking where students will learn quick and easy recipes using economical ingredients and basic skills. This is a good course for someone having to cook for themselves for the very first time.

Sample recipes and techniques covered:
Carrot and Orange Soup, Lamb Tagine, Stir Fried Vegetables, Roast Chicken, Lasagne, Chocolate Mousse, Green Salad and Dressing, Fruit salad, Smoothies.

Knife skills, sauces, soup bases, stewing, roasting, cooking with mince, using left-over's, and dishes for entertaining

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4 Day Course for 13 - 18 Year Olds

This course is designed to teach younger students some basic cookery skills, enabling them to feel confident when cooking for family and friends. It will also help students to become more efficient and organised in the kitchen environment.

Sample recipes and techniques covered:
Carrot and Coriander Soup, Sausages and Parsnips with Honey and Mustard, Black Sticky Gingerbread.

Pasta making, soup making, liquidizing, vegetable cooking, baking of cakes and biscuits, egg cookery, and roasting.

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Workshops

We run a variety of one day and half day workshops and other bespoke classes. These workshops cover a variety of subjects, including knife skills, practical cookery skills and international cuisines.

Subjects covered include: Middle Eastern cookery, sushi and simple Japanese cookery, Italian cookery, handmade chocolates, fish, sauces, bread, preserving, baking, game and cakes.

Please see the course leaflet or visit our website for an up-to-date list of classes.

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Saturday Practical Classes

These classes are designed for enthusiastic amateur cooks to learn to cook a seasonal dinner party. They are general classes and we welcome cooks of all standards, but the course is not suitable for advanced cooks. Students learn more about food in general, to use particular ingredients and learn the skills of a specific menu.

The day starts with a discussion of the skills and recipes to be covered. Students then break in to smaller groups and cook until lunchtime.

The morning cooking sessions are busy, but taught in a relaxed style. Students cook in pairs and then sit down and enjoy the meal they have cooked with a glass of wine. The atmosphere is friendly and relaxed.

Sample Menu - Sumer: Hot Crisp Artichokes with Parma ham, Pan-Fried Swordfish with Caesar Dressing, Grape and Muscatel Cream

Sample Menu - Winter: Caramelised Shallot Tatin with Baked Camembert, Pan Fried Venison Steaks with Crushed Butternut Squash, Roast Figs in Port with Vanilla Crème Fraiche

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Beginners Class

This is a practical ten-lesson course held weekly for people who are complete beginners, lack confidence in the kitchen, or want to learn basic skills properly. Students take home dishes to serve two people each evening.

Sample recipes and techniques covered:
Tuscan White Bean Soup, Scrambled Egg with Smoked Salmon on Toasted Bagels, Salmon Baked with Sweet and Hot Crust, Prawn Pilaf, Lamb Tagine, Chocolate and Hazelnut Cookies.

Knife skills, stocks and soups, egg cookery, fish and shell fish, meat preparation and cooking, baking, pastry making, breads and vegetable cookery.

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Confident Cooking Class

This is a practical ten-lesson course held weekly for busy people who want to put a dinner party together quickly and simply. Some of the dishes are used to teach specific skills, some are chosen because they are delicious recipes for easy entertaining. We assume a basic prior knowledge of cooking. Advice is given on how to cook ahead. Students take home dishes to serve two after each evening.

Sample recipes and techniques covered:
Pork Tenderloin with Fresh Bay Salt and Cider sauce, Spatchcock Grilled Poussin with Gremolata, Griddled Chicken Yakitori, and Banana Maple Tatin, Pear Amaretti Cake.

Knife skills, meat, fish and vegetable cooking, pasta, risotto, pastry and baking

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Quick and Easy Cooking Class

This is a practical four-lesson course for beginners and for those who want to learn how to put together very easy meals with little effort for maximum effect.

Students cook in pairs in a very relaxed environment. There will be few technical skills taught, but lots of handy tips and hint

Sample Recipes: Honeyed Goats Cheese Salad, Pea and Lemon Risotto with Pan Fried Salmon, Soy and Chilli Pork with Noodles, Redcurrant and Raspberry Creams

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Matching Wine with Food

The Wine and Food matching lectures are delivered by leading Masters of Wine. All of our lecturers are highly experienced speakers on the subject of matching wine with food, widely acknowledged as a particularly tricky subject, not least because tastes are so personal.

The lecturer will explain the principles of how food affects the flavour of wine (and vice versa) with such clarity and knowledge that the subject starts to make sense. Although not provided with a meal, students are given a selection of foods that represent the core structural tasting elements.

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Champagne Tasting Evenings

The Champagne lecture is generally delivered by a leading Master of Wine. The teaching style is both informative and informal.

About six Champagnes are tasted each evening. Including Laurent Perrier and Dom Perignon.

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"The staff have been fantastic. They feel like part of a family - my colleagues are friends for life."

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"You run a fabulous operation here. You manage to balance discipline with making it fun to learn. You are doing a great job. It must be impossible to please such a diverse group of people."

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"Really enjoyed my time at Leiths and feel that without the knowledge and skills I have learnt I wouldn't have felt confident enough to go to Rick Stein's for work experience and accept a full time job with him. Thank you very much for a thoroughly enjoyable year."

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"Thank you, it's a brilliant course and incredible what you achieve in 9 months."

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"This has been a fabulously rewarding time. I've learnt a vast amount - time to get out there and do it!"

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"[Demonstrations are] . . . excellent, informative, teachers give more than 100%."