Specialities
Need to brush up on your Peruvian cuisine? Sharpen your knife skills? Whip up a proper show-off dinner party? It doesn’t matter if you’re a dabbler or a serious chef in the making, Leiths has a course that’ll lift you to the next level. From its immaculate kitchens in West London, what was once Prue Leith and Caroline Waldegrave’s passion project now trains the next generation of superchefs, alongside a stream of mustard-keen home cooks learning everything from gluten-free baking to how to blend the perfect béarnaise (hint: it’s all about the butter). Founded in 1975 Leiths has a four-decade history of teaching the culinary arts, ranging from full-on professional cooking training for serious chefs to short courses and multiple daily one-off classes for interested amateurs. Among its alumni are some of today’s biggest names in food, alongside top-flight chefs, food writers and restaurateurs. Although Leith’s approach is rooted in traditional technique, the school is not afraid to tap into trends and experiment, regularly running evening or weekend classes in the latest national-cuisine sensation. So whether you’re after a solid grounding in the basics or chasing the culinary zeitgeist, Leiths should be your first kitchen of call.
