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P R O S P E C U S



Professional Courses 1

Leiths was established in 1975 to provide aprofessional training for career cooks and shortcourses for amateurs and enthusiasts. TheSchool provides comprehensive theoretical andpractical teaching, qualifying students to enterthe highly competitive food and wine industry

and launch a career with an esteemedqualication. Whilst there is an ongoingcommitment to classical cooking techniques

and methods, the School also ensuresstudents are knowledgeable about currentcooking trends and techniques with a freshmodern approach.

Our experienced teachers run a disciplined,

hard-working establishment with an excellentstudent staff ratio enabling teachers to focus onthe individual needs of the students.

With close links with some of the country’stop restaurants, food magazines and foodbusinesses, students benet from excellentinternship opportunities as well as exciting

job opportunities.

Both short and evening courses are runthroughout the year for interested enthusiasts ofall ages, as well as specialist or one dayworkshops on weekdays and Saturdays.

The Leiths recipes featured in the Bloomsbury-published range of books are devised, testedand tasted by the teachers at the School. Thecurriculum and courses use recipes andtechniques from these comprehensive cookerybibles. A new Leiths cookery book will bepublished by Quadrille in September 2013.

I N R O D U C I O N & C O N E N S

Welcome to LeithsLeiths School of Food and Wine has been offering professionalcourses to those seeking a career in the food industry since1975. I believe our timeless appeal lies in our dedication tooffering a comprehensive culinary education, whether you areembarking on a one year Diploma or attending our one monthEssential Certicate course. Our focus on teaching cookery

skills and techniques has established us as a leading cookeryschool; we aim to provide our students with a toolbox ofskills, allowing them to develop into individual, condent andcreative cooks.

We hope to welcome you at Leiths School of Food and Wine,to learn a skill for life.

ContentsTe Facilities 2Te eam 3Leiths Diploma in Food and Wine 4Foundation Certicate in Food and Wine 5Intermediate Certicate in Food and Wine 6 Advanced Certicate in Food and Wine 7Essential Certicate in Practical Cookery 8

Food Writing and Food Styling 9 A Day in the Life 10Case Studies 11Life after Leiths 12Leiths Alumni 13Information for Professional Courses 14Leiths Services 16In the Press 17

Camilla Schneideman, Managing Director


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Leiths School of Food and Wine islocated over 4 oors of a light andairy space on a residential street

between Shepherd’s Bush andChiswick in West London.

The School is comprised of fourkitchens, three of which are used forthe full time students while the fourthis used for recipe development,corporate team building, one dayworkshops, photography and lming.

The kitchens are all equippedwith gas ovens and hobs of thesame design and high standardemployed by most professionalrestaurants and catering kitchens,

giving students access to all theequipment needed to learn to cookprofessionally.

The demonstration kitchen on theground oor is fully air-conditionedand tted with LCD screens andcameras enabling students tosee the close-up details of eachstep of the dishes and techniquesdemonstrated by the teachers andoutside lecturers.

Students have access to a library ofcookery books and magazines forreference, a student dining room,changing facilities, WiFi. There arecomputers at their disposal.

L E I H S F A C I L I I E S & E A M

Te Facilities


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Sir Christopher Bland, DirectorSir Christopher Bland is Chairman of Leiths School of Food andWine Ltd and bought the company with Caroline Waldegrave in1994; he has been the sole owner since 2008. He is a former

Chairman of the BBC, BT plc, The Royal Shakespeare Company and isChairman of Canongate Books.

Caroline Waldegrave, DirectorCaroline Waldegrave was the Principal and Managing Director ofthe school from 1975 until 2002, and has co-authored severalcookery books including Leiths Cookery Bible, Leiths Cooking for

One or Two, Leiths Easy Dinner Parties and Leiths Fish Bible. She is a formermember of the Health Education Authority and past Chairman of the Guild ofFood Writers. She was awarded an OBE in 1999.

Camilla Schneideman, Managing DirectorCamilla Schneideman was appointed Managing Director inJune 2008. A graduate of Leiths School of Food and Wine,Camilla went on to work in restaurants here and abroad before

establishing the successful Café Divertimenti and Divertimenti Cookery School.Camilla has also published ‘The Divertimenti Cook Book’. She is responsiblefor the overall management of the School.

Jenny Stringer, Deputy Managing DirectorLeiths trained chef Jenny Stringer was a private chef to HRH

The Prince of Wales and cooked at Highgrove, Balmoral, StJames’ Palace and the Royal Yacht before returning to Leiths

as a teacher. She was the Principal at the school for 5 years, then returnedto the school as Deputy Managing Director in 2010. Jenny co-authored theLeiths Simple Cookery Bible and is co-authoring the new Leiths book; she isresponsible for Human Resources and the quality of the Leiths courses provide.

Claire Macdonald, PrincipalClaire Macdonald is a graduate of Leiths School of Food andWine. Claire worked at various restaurants before returning toLeiths to teach. She taught at the School for eight years before

becoming Principal in 2007. Claire is responsible for the day to day running ofthe school and for the welfare of the students. Claire is the co-author of thelatest Leiths cookery book, published in September 2013.

Te eam

“Te staff, both teaching andother, are the school’s bestasset - everyone is friendly,enthusiastic and inspiring.

It would be hard not to lovea Leiths course, thank you.”Fran Torley, Diploma 2011

eaching staff Leiths have a dedicated teaching staff of trained professionals with a wealthof expertise gained in the world of restaurants and commercial catering; manyare former pupils of Leiths. In addition, renowned chefs, cookery writers, food

experts and Masters of Wine regularly demonstrate and lecture at the School.

OfficeOur reception and ofce staff are always here to help should you require anyassistance before, during or after your time at Leiths.


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Professional courses

W H A W E E A C H

The Leiths Diploma is a renownedfull time cookery course designedfor those wishing to launch a careerin food. It offers comprehensiveprofessional training that will ensure a

rounded knowledge of food and winealong with a clear sense of currentindustry trends and culinary styles.

The Diploma can be achieved inthree terms starting in the autumn,comprising the Foundation,Intermediate and AdvancedCerticates. The Diploma can alsobe achieved in two terms, starting

in January, provided the studentpossesses enough knowledge ofcookery, previous culinary training,or has sufcient practical experienceto skip the Foundation Certicate.

A typical day is divided betweendemonstrations and practical cookingsessions (see Life at Leiths on p10for further details). Students will alsoreceive lectures and demonstrations

from chefs invited from all over thecountry, as well as from caterers,food scientists and other culinaryexperts in their various elds. Regularguest chefs include Peter Gordon ofProvidores, Atul Kochhar of Benares,Bruce Poole of Chez Bruce and

Yotam Ottolenghi. Specialist lecturesin different types of cuisine such asItalian, Middle Eastern and Japanese

also take place throughout theterms, while visiting cookery writersand scientists also provide an insightinto areas such as wild yeast breadmaking and food science.

Leiths Diploma in Food and Winewo or Tree erm Course

“I came with a mission to

acquire rigorous techniquesand related knowledge and feelmy expectation in that respecthas been fullled 100%”

ine Roche, Diploma Student 2008




This one term course takescommitted amateurs and potentialprofessionals through fundamentalcookery techniques, ensuringa thorough grounding. It is also

the rst term of the three termDiploma. During this 10 week fulltime course students go back tobasics, learning the science behindthe techniques and building a solidunderstanding of fundamentalculinary skills.

With training in kitchen practice,understanding recipes, timeplanning, menu planning andcooking for large numbers, studentscan expect to become procientand condent cooks. Studentscompleting this course often nd

work catering for private dinnerparties and catered accommodationin the UK and abroad.

Nutrition, healthy eating, carving,

game cooking, canapés, as wellas various ethnic cuisines such asMiddle Eastern and Indian cooking,are also covered.

In groups, students cost, plan, shopand cook a buffet for 35 people.

They also put together a portfolio ofmenus to show future employers.

A cooking certica te that isrecognised in the food industryis awarded to students whopass the nal exams and continualassessments.

Foundation Certicate in Food and WineOne erm Autumn Course

Sample recipes: • Chicken sauté Normande• Pork tenderloin with cherry

tomato and pumpkin chutney• Prawn pilaf • Moules marinières• Coffee eclairs• Christmas cooking• Canapés• Soda bread• Lemon meringue pie• Kir Royale jellies• Coffee ice cream with

pecan blondies

Sample techniques: • Rough puff pastry• Stocks• Batters• Rough puff • Jointing chickens• Preparing rack of lamb• Slow and quick meat

cooking methods• Game cookery• Swiss Meringue• Filleting at sh• Glazing• Cake decoration with royal icing• Bread

Wine School: During the term the students complete the Wine and SpiritEducation Trust Level 1 Foundation Certicate in Wine, providing a straightforward introduction to wine tasting as well as matching food with wine.



6 Professional Courses


W H A W E E A C H

This one term winter course is aprofessional cookery course suitedto those with a sound knowledge ofcooking who wish to improve theirskills. It is also suitable for experiencedcooks who lack formal trainingbut wish to learn classical cookingmethods to create contemporarydishes. Students completing theIntermediate Certicate will beprocient cooks, able to enter into aprofessional catering environment.

This is also the second term of thethree term Diploma.

The School can assist in arrangingcoaching prior to the course toenable students, where appropriate,to join us at this level. Studentswishing to join at this level shouldcontact the School to arrange aninterview to discuss their suitabilityfor the course.

There are demonstrations fromvarious experts in their elds, whowill introduce students to different

styles of cooking, such as SouthEast Asian avours, as well astastings and demonstrationson subjects such as cheeseappreciation, lead by cheesehistorian Tom Badcock.

Students have the opportunity toput their acquired skills into practisecatering for a canapé party for 200people. In small groups, studentsalso cost, plan, shop and cook

for 50 of their fellow students asa practical exercise. Students puttogether a portfolio to present tofuture employers with guidance fromthe Leiths team.

During the term, careers sessionswith professionals from all areasof the food industry are organisedin order to help students makedecisions about future careers. Atrip to Billingsgate sh market is alsoarranged and a two day butcherysession is held at the School.

Sample recipes: • Twice baked cheese soufés• Soy braised guinea fowl with

shiitake mushrooms• Venison steak with green

peppercorn sauce• Wood pigeon and black

pudding salad• Boned stuffed chicken with

ricotta and sun-dried tomatoes• Maple pecan pies• Tarte au citron• Salted Szechwan pepper

prawns• Hot cross buns• Caramel mousse

Sample techniques: • Fish and shellsh preparation• Sauces• Mousses• Ice creams• Enriched breads• Boning a leg of lamb• Soufés• Homemade pasta• Canapés• Thai cookery• Suet pastry• South East Asian cookery

Wine School: During the term, students commence the Wine and SpiritEducation Trust Level 2 Intermediate Certicate in Wines and Spirits.

Food photography and menucosting will also be covered

Intermediate Certicate in Food and WineOne erm Winter Course

“Te teaching is fantastic!Syllabus is extremely diverse,offering something for everyone.”Ed Auden, Diploma 2011




“I truly loved cooking atLeiths. I am going to missthe energy of the kitchensand the communal spirit.”George Webster, Diploma 2011

This nal one term spring course is aprofessional cookery course forprocient cooks wishing to enhancetheir knowledge, nd freshinspiration and optimise their

cooking career. Rening the skillsand techniques acquired during theFoundation and Intermediate terms,students can expect to graduatewith the nesse required to enter atop level professional kitchen oralternative area of the food industry.

Students intending to take the Advanced Certicate without

having taken the IntermediateCerticate will be expected to bewell-acquainted with the techniquescovered in the Foundation andIntermediate Certicates either fromtraining in a cookery school or aprofessional kitchen.

Combining classical skills andcontemporary recipes, the syllabusis constantly updated to reectcurrent food trends and the styleof the food is both sophisticatedand challenging. Students areintroduced to professionals fromall areas of the industry as well asgraduates of the School who havefollowed a variety of career paths.Practical advice on starting food-

related businesses, as well as avineyard visit in Sussex and a trip toSmitheld, are also included.

In small groups students deviseand cook a dinner party for fellowstudents showcasing the skills learntthroughout the Diploma. Studentsalso learn how to cost and plan anevent for several hundred guests,including ordering, stafng andorganisation. They also put togethera portfolio for assessment and topresent to future employers.

Advanced Certicate in Food and WineOne erm Spring Course

Sample recipes: • Roasted pollock with sweet

corn purée and mushroommousseline

• Calves Liver with parsnip crisps• Tomato and red pepper

consommé• Ballotine of chicken with wild

mushroom and rosemary jus• Assiette of rabbit• Vanilla rice pudding with

rum sabayon• Brioches• Peanut chiboust, popcorn

and caramel• Croissants

Sample techniques: • Sauces (Jus, Beurre Blanc,

Hollandaise, Bisque, Sabayon)• Tempering chocolate• Preserving (Apple and sage

jelly, quince paste, bottling, jamsand chutneys)• Shellsh preparation• Sugar work • Yeasted pastries (Danish

pastries, croissants)• Terrines• Professional skills for catering

operations (Law, health andsafety, ordering, VAT, stafng)

Wine School: During the Advanced term studentscomplete the Wine and SpiritEducation Trust Level 2Intermediate Certicate inWines and Spirits. Studentsgain a greater understandingof successful wine andfood pairings.





W H A W E E A C H

This four week culinary certicateis ideal for those new to cooking,or for Gap Year students andthose heading off to University.

This course is designed to teach

the fundamental skills needed tobecome a condent, efcient andresourceful cook. Suitable for thoseplanning to cook in chalets, villas,lodges, or simply wishing to acquirean essential life skill, the course isopen to anyone aged 18 and over.Students are organised into similarage groups.

The day is divided betweenpractical cooking sessions anddemonstrations. The dishesprepared are interesting yetuncomplicated, with a balancebetween classic techniques and

modern recipes so that cooks buildup an impressive and well-roundedrepertoire.

Students learn practical advice for

buying produce, healthy eating,cooking on a budget, matchingfood with wine and writing menus,while Alison Cavaliero, head ofLeiths List, provides an introductionto freelance work.

Students take the Level Two Awardin Food Safety and Catering, anexternal examination, which most

future employers require.

At the end of the course studentsundergo a practical assessmentin groups and will also sit a writtentheory test.

Essential Certicate in Practical CookeryOne Month Summer Course

Sample recipes: • Roast beef with Yorkshire puddings and

horseradish sauce• Duck breasts with sour

cherry sauce• Pesto pizzas• Leek and ham quiche• Rack of lamb with mustard

and breadcrumbs• Fish pie• Chelsea buns• Soda bread• Individual chocolate

mousse cakes• Plum and pecan crumble• Lemon and raspberry

crème brûlée

Sample techniques: • Knife skills• White sauce•

Stocks and soups• Cake baking• Using eggs (mayonnaise,

omelettes, poaching,meringues)

• Italian cookery (fresh gnocchi,homemade pasta)

• Canapés• Sunday roasts• Choux pastry• Ice creams• Breads




Food Styling Course This seven week course is suitable for those wishing to explore a career infood styling, writers looking to improve their food blogs, or simply keen cookswho want to improve their plating and presentation.

Developed by Sarah Cook, Leiths Diploma graduate and Deputy FoodEditor of BBC Good Food magazine, the course teaches the tricks of thetrade, including styling for TV, advertising and editorial. Several sessions arepractical and the nal session students spend styling their own dishes for aphotographer under their professional guidance, resulting in two professionalphotos suitable for portfolios or blogs.

Food Writing and Food StylingEvening Courses

“I’ve always thought that there areplenty of good writers who knowabout food, but that what they failto do is understand who their readeris, and where their market lies.Whether you want to write a personalblog, a book, recipes or features formagazines, papers and websites it is

vital to understand your audience.Tis is what I love to teach, how bestto use your talents”Lulu Grimes, Food Director of BBC Food and Olive

Food Writing Course Taught by Lulu Grimes, food director of BBC Good Food and Olive, and formerLeiths Diploma student, this eight week course is for those wanting to explorethe world of food journalism or to learn to write clear, professional recipes.

Each week students write alone or in groups while Lulu, joined by her specialguest lecturers, including well-known food critics, tutors and guides studentsthrough the language of food and recipe writing.

“Troughout the course, we learnthow to critically evaluate foodphotographs, looked at trends,legislation and how to start a styliststool kit... It was a good balance ofpractical styling, as well as tips fromSarah and her guest tutors, with greatinformation about the industry.”Ren Behan, Food Blogger and course attendee




Awards at Leiths Students completing the Leiths Diploma course are entered for the

prestigious Laurent-Perrier and Louis Latour awards for Best OverallStudent of the Year and Wine Student of the Year, with past prizesincluding an all expenses paid trip to their respective vineyards. The BBCGood Food Magazine offers a six month trainee scheme to the winner ofthe BBC Good Food Leiths Award, ideal for those wishing to enter thefood publishing industry. The prizes are announced and awarded at theannual Leiths Awards Ceremony and the winners are invited to attend amedia lunch. Previous prize winners include, Lulu Grimes (Food DirectorBBC Good Food and Olive), Gizzi Erskine (TV chef and writer), Kate Hayter(chef at Moro), and Adriana Rabinovich (cookery teacher and writer).

Morning The morning session starts at 9.45am. Your weeks alternate so thatone week your day will begin witha morning demonstration; you areadvised to arrive at 9.30am to beprepared for the start. The next weekyour day will start with a practicalcookery session; you are advised toarrive by 9.15am in order to changeinto your chef’s whites and startorganising ingredients. The morningsession generally lasts until 1pm,

before breaking for a quick lunch.

Lunchtime Assuming that the morning cookingsession does not run over, you willgenerally have a one hour lunchbreak between 1pm and 2pm. Youcan take advantage of the studentcommon room, remain in thedemonstration room, do someresearch in the library or, weatherpermitting, sit in the local park.

All the food you cook is yours tokeep, so if you have a morningcookery session your lunch canconsist of what you have cooked. Ifyou have a morning demonstration,you will be tasting food at the endof the session, but might like tosupplement it with food from home.

There are also plenty of eatingoptions locally. If you are cooking inthe afternoon, the food cooked canbe taken home to enjoy for dinner.

During the Intermediate termstudents divide into groups of fourto take their turn cooking for theirstudents. Meaning that there will betwelve days for which you will becatered for by your fellow students.

Afternoon The afternoon sessions start at 2pm.If you have a practical session in theafternoon, you will need to allowtime to change and get into the

A day in the life of a Leiths Diploma student

L I F E A L E I H S

Te Diploma is an intensive, full time professional course, which generally starts at 9.30amand ends between 4.30 and 5pm. Tis is how each day will usually unfold:

kitchens early to weigh up theingredients. The afternoon sessionsrun until 4.30 or 5pm. If you aremaking other arrangements it isimportant to bear in mind that theclasses may not nish until after5pm on occasions.

Early starts There will be only two earlier startsduring the Intermediate term for thebutchery sessions, which will begin

at 9am. During the Intermediateterm there are also two very earlymorning visits to Smitheld meatmarket and Billingsgate sh market.

Late nishes There will be ve late nishes overthe course of the Diploma tocomplete Food Hygiene, Health andSafety and First Aid qualicationwhich are all hosted at Leiths afterschool hours. These qualicationsare included in your course fees and

run from 5.15pm to 8.15pm. Thedates for these sessions will beprovided well in advance. During theIntermediate term we run a canapéparty for friends and family ofstudents in aid of charity, whichtakes place after the school day hasnished. During the Advanced term,students take an early morning tripto vineyards in Sussex, leavingaround 8am and returning around5.30pm.




Case StudiesNathan Burroughs (Diploma Student 2012)I wanted to change my career so I was deciding whether Iwanted to go straight into the kitchen or whether I wanted to geta formal qualication. I am in my 30s so I thought that by getting a

professional qualication I could progress quicker in the kitchen. I didn’t really wantto be stood in the corner of a kitchen for 4-5 years peeling potatoes. I looked ata few other courses before, but I like the fact that Leiths offered a well-roundedcourse, that it wasn’t too cheffy. It felt like it was going to give me a broad butclassic training. It has lived up to expectations. It has been more intense than Iwas expecting. It has been a case of getting organised, nding a balance betweenschool and my family commitments. I am having to be very organised.

Rupert Holden (Diploma Student 2008)I was studying for a history degree at York university when I rstbecame interested in food. I started spending more and more timein the kitchen and at the city food market. After graduating I signed

up to do the year long diploma at Leiths. I had big ideas that it would lead to acareer in food journalism and reasoned that at the very least it would make mean amazing cook. During my year at the school I became completely addictedto cooking and decided it was what I wanted to do professionally, all day, everyday. I joined La Trompette a few weeks after graduating. The Diploma allowedme to go into the kitchen at chef-de-partie level, skipping years of menial jobs.

It was a very full on and stressful at the beginning but the skills and techniquesI had learned at the school helped me through. As I got used to the long hoursand the restaurant environment the job got easier and more fun. Restaurantwork will always be tough. The skills and condence I got from Leiths havebeen invaluable in making it an enjoyable and rewarding career.

Fran Parsons (Diploma Student 2011) After working in the city for 2 years I became disenchanted withthe prospect of working behind a desk for the rest of my careerin an area that really didn’t interest me - the prospect of opening

the Financial Times was desperately unappealing! The highlight of my job waslooking at restaurants for my boss to eat at which left me feeling very enviousand I quickly realised that my passion was food and, more specically, eating!I realised that although I had done cookery courses in the past I needed to geta professional qualication behind me in order to pursue a decent career in thefood world. As I had spent a couple of seasons working in chalets and superyachts I wanted to avoid starting from scratch and the Leiths Two Term Diplomacouldn’t have been more perfect. Within half a day I had made my decision andhanded in my notice. I started in January, a nervous student again, and the next6 months ew by. I met some fantastic people and had no option but to hop onthe steep learning curve that is Leiths. A few exams later and I now have thatqualication that has opened the door to the food world. Since leaving I havebeen working for Leiths in a development role for their collaboration with Asda aswell as the odd catering job. I have been out to Hong Kong to look at the optionsout there in both the restaurant and wine trade. So, who knows what awaitsbut with my Leiths Diploma in hand I’m sure there will be plenty of options!

“My year at Leiths was one of thehappiest and richest of my life.I learnt an incredible amount.

Initially I embarked on the beginner’scourse (intending to do only one term)but loved it so much I resigned frommy job as a television producer at theBBC and stayed on to do the Diploma.I didn’t realize what an impact it wouldhave – doing the course eventuallyled to a change of career. And I havenever looked back.”Diana Henry, Food Writer and Leiths Diploma Graduate




The School provides a Diplomacourse and four Certicate courses.

These qualications are wellrecognised in the catering business;career opportunities include cateringand restaurant work, freelancecooking, working in television andmagazines, recipe writing anddevelopment, teaching, food styling,and overseas work such as cookingin chalets, sporting lodges and boats.

A large number of students go onto run their own food businesses,equipped with the culinary expertisenecessary and a good basis inunderstanding what it takes to run asuccessful food business.

The School holds career seminarsand offers talks on insurance,

VAT, business plans, publicrelations, marketing, health andsafety legislation and taxation.Work placements in restaurants,magazines and other foodcompanies can be arranged forfull time students. Once qualied,students can be assisted in ndingwork through Leiths List.

During the course of the LeithsDiploma, guest speakers from arange of different elds are invitedto contribute to the lectures.From cheese historians and foodstylists through to head chefs andrestaurant consultants, students willgain an insight into the broad range

of careers in the food industry theymight like to pursue aftertheir graduation.

L I F E A F E R L E I H S

Career choices for graduates

Leiths Alumni

CareersLeiths Diploma students go on towork in a number of different elds.Many graduates have gone on tostart their own food businessesor gone into related elds. Paststudents have started companiesselling homemade products tofarmer’s markets, making glutenfree cakes and biscuits, makinghandmade chocolates, creatinghealthy children’s lunch boxesand opened delicatessens andrestaurants. Graduates have also

become food and recipe writers,worked in magazines, been involvedwith food programmes, worked asrecipe development chefs, recipetesters, food stylists and menuwriters. With close ties to key namesin the food industry, Leiths is ableto assist in helping students ndwork experience placements in toprestaurants as well as introducingthem to gures in the industry,some of whom visit the school todemonstrate to the students.

Gizzi ErskineFormer BBC GoodFood Award winnerGizzi is a successful TV

presenter and cookery book author.Gizzi rose to fame as a co-presenteron Channel 4 ’s Cook Yourself Thin,before hosting Channel 4 show

Cookery School alongside RichardCorrigan. She has also somehowfound the time to pen Gizzi’s KitchenMagic, a technique focused cookerybible published by Virgin.

Lorraine PascaleFormer catwalk modelLorraine Pascale isthe owner of Covent

Garden bakery Ella’s Bakehouse.She is now also a householdname after the popularity ofher BBC cooking series Baking

Made Easy and its accompanyingrecipe book. Her second seriesHome Cooking Made Easy andits accompanying book also airedon BBC 2.

“As a child I dreamed aboutbecoming a professional chef, butmy mum died when I was 15 andwhen I asked my father if I couldtrain he said, ‘Don’t be silly, youcan cook already.’ So I got a normaloffice job instead. Years later, when my sons grew

up and left home, I started to askmyself what I was going to do next,and kept coming back to cooking. Isigned up to a Leiths School of Foodand Wine course - nine months ofhard work, but I loved every minute.

Now I’m starting my new career asa private cook.”Kate Coldicott, Diploma 2011, as featured inGood Housekeeping




Matt ebbuttUKTV’s Market Kitchenpresenter Matt Tebbutt,is a Leiths Diploma

graduate and chef proprietor of The Foxhunter in Nantyderry near Abergavenny. Matt trained underMarco Pierre White at The OakRoom and with Bruce Poole at ChezBruce, before moving to AlastairLittle’s Soho restaurant. In 2011he joined fellow alumnus Gizzi onChannel 4’s Drop Down Menu.

Jane Hornby After graduating fromLeiths Jane Hornbyfullled a life-long

dream by joining the team at BBCGood Food. Jane spent many yearswriting, food styling and editing themagazine as well as editing seven ofthe BBC Books’ 101 series beforehaving her own book published byPhaidon. Following the success ofJane’s rst cook book What to Cookand How to Cook it in 2009, hersecond cook book Fresh and Easywas published in spring 2012.

Lulu Grimes A former Lei thsDiploma student,Lulu Grimes is the

Food Director of BBC Good FoodMagazine and Olive. She also runsthe Food Writing evening course

here at Leiths.

Henry HarrisLeiths-trainedchef Henry Harrisis chef patron of

Knightsbridge’s Racine, having madehis name as executive chef at HarveyNichol’s The Fifth Floor restaurant.Over his prolic culinary career, he

has also written two cookbooks,Harvey Nichol’s The Fifth FloorCookbook and A Passion for Protein.

om CalverSomerset-basedcheese maker TomCalver graduated

from Leiths in 2000. His raw milkcheese produced from his herdsof Friesian-Holstein cows atWestcombe Dairy, near SheptonMallet, was recently awardedthe top Cheddar accolade at the2011 Royal Bath and West Showfor ‘Best Cheddar i n Show’. Tomwas also featured in J amie Oliver’slatest book Jamie’s Great Britainas well as the Channel 4 TV showtie-in, which saw Jamie head tothe farm with his crew to shoot

Tom’s dairy in full a ction .

Camilla Stephens After g raduat ingfrom Leiths, CamillaStephens worked

for Leiths catering company andGood Housekeeping magazinebefore starting up her own piebusiness – Higgidy Pies. Withthe help of her team, Camilla hasgrown the company from a kitchenbased start-up to a successfullarge scale production business.Higgidy Pies are available inmost supermarkets, as well asindependent farm shops, grocerystores and delis.

Signe Johansen

After c omplet ingthe Leiths Diplomain Food and Wine,

Norway-born food writerand anthropologist SigneJohansen went on to work inthe experimental kitchen atHeston Blumenthal’s The FatDuck. Scandilicious, her rstScandinavian cookbook, was

published by Saltyard Books inMay 2011. Her second book,Scandilicious Baking, wasreleased in 2012.

Alan Rosenthal Leiths trained AlanRosenthal set upthe very successful

stewed! company, devising, makingand selling stews in a convenientform. Alan regularly returns to sharehis secrets and recipes at Leithswith his inspirational ‘One PotCooking’ course.

Sam Harris Since graduating fromLeiths with a Diplomain Food and Wine,

Sam Harris has worked at TheRiver Cafe, Bibendum and HarveyNichols. In 2007, Sam opened the

Maltings Café, a well-trodden locallunchtime establishment in SE1 andin 2010 he opened Zucca, a criticallyacclaimed Modern Italian restauranton Bermondsey Street.

Xanthe Clay Xanthe Clay worked asa bookseller specialisingin cookery books, and

when the bookshop chain folded shespent her redundancy money trainingto be a chef at Leiths. She workedas a chef and caterer in the WestCountry before starting the Readers’Recipe column for the Telegraph.Since then she has worked onboth food and cookery features forWeekend Telegraph and written

numerous cookery books.

Matt Christmas Leiths graduate MattChristmas is the headchef of Bruce Poole’s

Michelin-starred Chez Bruce. Therestaurant was named FavouriteRestaurant in Harden’s 2012 guide.

Mark della RivaUpon graduating fromLeiths, Mark dellaRiva embarked on a

culinary tour of Italy as sous-chef toGary Rhodes for The Good FoodChannel’s Rhodes Across Italy.In early 2012, advised by LeithsFood Solution’s Chris Barber,Mark opened his own venture TheBlacksmith and the Toffeemaker onSt John Street, to great acclaim.

Sarah Cook After graduating fromLeiths, Sarah Cook wonthe internship with BBC

Good Food magazine where shehas remained a permanent xture.Sarah is now Deputy Food Editor ofBBC Good Food magazine.

Diana HenryLeiths Diplomagraduate Diana Henry isone of Britain’s leading

food writers, having achieved greatacclaim as the Sunday Telegraph’saward winning food writer. Shehas written six books includingCrazy Water, Pickled Lemons,Cook Simple, and Roast Figs,Sugar Snow. Her latest book,Food from Plenty, chosen as oneof the top cookbooks of 2012 by

The Washington Post, is rapidlybecoming a culinary classic.

James Hughes-DaviesSince graduating from

Leiths School of Foodand Wine, James Hughes Davieshas worked as a private caterer, afresh food manager for an organicfood company, and a restaurantchef. In 2009 James set up his owncompany, Little Jack Horner’s. Overthe past two years, James has soldpies at various farmers’ marketsacross London where he has

been able to develop and expandthe Little Jack Horner’s range ofproducts. James is set to open apie canteen.




How to book a course at LeithsIn order to book onto a professional course at Leiths, students are required tovisit the school for an interview and guided tour. To secure a place on the course,students are required to pay a full deposit and a provide a signed enrolment form.We cannot guarantee a space on the course until these are supplied.

Eligibility and AccommodationStudents wishing to join a cookery Certicate or Diploma Course shouldmake an appointment for an interview with one of our Managing Directors,who will advise on availability and entry requirements for each course. TheSchool is non-residential, but we keep an accommodation list which isavailable to students.

Uniform and EquipmentDiploma and certicate courses

In the kitchen students are required to wear hats, chef’s jackets, neckties,

aprons and chef’s trousers, as well as buy a set of chef ’s knives. Good qualityat, black lace up shoes or non-slip kitchen clogs, such as Doc Martens, mustbe worn in the kitchens.

Essential CerticateStudents are required to wear hats, chef ’s jackets, blue, black or whitetrousers and aprons, as well as buy a set of knives. Appropriate footwear isalso required.

FeesFor details of fees and course dates please see the course booklet in theinside back cover or visit www.leiths.com. After securing a place with thedeposit, fees for the professional courses are due in full four weeks prior tothe start of the course. An invoice will be sent 6 weeks prior to the start of thecourse, along with order forms for knives and uniforms.

Foreign Language Students and Visas Students for whom English is a second language should normally havereached an IELTS (The International English Language Testing System) bandscore (or equivalent) of 6 for the ten week course and 6.5 for longer courses.6.5 on the IELTS system equates to C1 on the CEFR (Council of Europe’sCommon European Framework).

Students from abroad may be required to send a resumé of theircooking experience, knowledge and skills.

Please contact the school if you are a Non-EU prospective studentrequiring either a Study Visa or Tier 4 Study Visa.

Course WorkStudents on Foundation, Intermediate or Advanced Certicates and theDiploma course will be expected to study at home for about 4 to 5 hoursa week. This will include writing time plans, menu planning and costingexercises. A nal portfolio is assessed at the end of the academic year forstudents on the Diploma and Advanced Certicate courses.

AttendanceStudents on full time courses may be disqualied from taking examinationsif they have not completed the required 80% of the course. They will have aclass teacher who will give feedback and support throughout the course.

Examinations

To gain a Leiths School of Food and Wine Diploma, or a Foundation,Intermediate or Advanced Certicate, students will be continually assessedduring the practical sessions. They must also pass a theory and practicalexamination and complete the coursework. To pass the Essential Certicatestudents will undertake a practical assessment and theory exam.

Hygiene, Health and Safety Certicates Students on the Foundation, Intermediate and Advanced Certicates andDiploma course must pass the Chartered Institute of Environmental Health.

Level 2 Award in Food Safety in Catering and Health and Safety in theWorkplace and attend the Control of Substances Hazardous to Healthclass. There will also be a First Aid training course. Students on the EssentialCerticate must pass the Level Two Award in Food Safety in Catering.

I N F O R M A I O N F O R P R O F E S S I O N A L C O U R S E S




Confederation of ourism & HospitalityLeiths Diploma Students also have the opportunity to gain the ‘Level 4Diploma in Culinary Arts’ alongside their Leiths Diploma. This courseis accredited by the Confederation of Tourism and Hospitality (CTH)which is part of the government recognised National QualificationsFramework (NQF). It is also aligned with European QualificationsFrameworks which means it has European recognition. Thisqualification does not require students to take additional exams and isincluded in the Diploma fees.

Professional Development LoansLeiths is unable to provide scholarship places or funding; however, it ispossible to apply for a government Professional and Career DevelopmentLoan. These are commercial bank loans that can be used to help payfor work related learning. You can borrow between £300 and £10,000

to help support the cost of up to two years of learning (or three years ifit includes one year’s relevant unpaid practical work). The Governmentwill pay the interest on the loan while you are learning and for one monthafterwards. You will then need to start repaying the loan as you would anyother commercial loans product. The loan can be used to pay course feesor other costs such as travel and living expenses. You can also use theloan to supplement other forms of support such as grants or bursaries.

As th e Pro fess ional a nd Ca reer Deve lopm ent Loan is a comme rcia l lo anproduct, you should make sure you have i nvestigated all the funding

options that may be open to you to ensure you take an informed decisionabout whether the loan is right for you. For further information on financialassistance to support your learning, visit www.direct.gov.uk/adultlearningor contact Next Step on 0800 100 900. Our learning provider numberis 1996.

Health All students should be immunised for tetanus. Please let the School know inadvance if you have any relevant medical conditions such as dyslexia, allergies,diabetes, epilepsy, eating disorders, poor vision or partial hearing.

Equal Opportunities At Leiths School of Food and Wine we are committed to creating anenvironment of equal opportunities, free from discrimination, in all aspectsof our work.

ISI Inspection ReportLeiths School of Food and Wine is accredited by the ISI (Independent SchoolsInspectorate), who inspected it for educational oversight in 2012. Leithsexceeded expectations (grade 1) for the quality of the curriculum, teaching

and learners’ achievement, and for Students’ welfare, including health andsafety. Leiths met expectations (level 2) for the effectiveness of governance,leadership and management.

British Accreditation CouncilLeiths School of Food and Wine is accredited by the British AccreditationCouncil for Independent Further and Higher Education. The inspectorsreported on a very good or excellent level of provision in all areas assessedduring the inspection. They particularly noticed ... “the excellent balance of

skills amongst the teaching staff, the high level of individual guidance givento students and the well-balanced coverage of the curriculum. The kitchensand the demonstration area were very well equipped. The management andadministration were highly efcient, with excellent systems to monitor thequality of the school’s provision.”




L E I H S S E R V I C E S & R E V I E W S

Leiths ServicesLeiths School of Food and Wine offers a range of services for students and external businesses:

Kitchen HireLeiths School of Food and Wine hasa fully equipped kitchen dedicatedto corporate or private hire. It isavailable for lming and photographyshoots, cookery demonstrations,recipe development and privatelessons. For further enquires pleasecontact the School.

Corporate Hospitalityand Bespoke ClassesLeiths corporate cookery classesoffer an enjoyable team buildingexperience for companies andbusinesses. A typical corporateclass is divided into groups of four,who work together to cook a threecourse menu under the guidance ofthe Leiths chefs. At the end of theclass, the group sits down to enjoythe fruits of their labour, with an

accompanying glass of wine.Classes can be arranged duringthe daytime or evening, andcan be tailored to meet specicrequirements and recipes. Leiths can

also arrange events such as winetasting classes and cheese tastings.

Franchises in SchoolsLeiths runs a franchise schemewith a number of schools, the onlysuch scheme currently running inthe UK. Pupils are taught LeithsCookery Certicates in Food withinthe school’s existing timetable. Theschools are visited by Leiths teachersfor demonstrations and for their nal

exam. Please contact [email protected] for more information.

Leiths ListLeiths List offers a variety ofemployment opportunities for chefsand cooks alike. Jobs can varyfrom freezer lling and weekendcooking to family holiday cooking

jobs in the UK and abroad, privateand corporate event catering, foodstyling, recipe development andrestaurant positions. Leiths Listalso offers assistance with work

placements for students on theLeiths Diploma in Food and Wine.

All available positions are advertisedand updated via the website www.leithslist.com

Leiths Food SolutionsLeiths Food Solutions, run byChris Barber, offers a full range ofconsultancy services to owners,operators and chefs who are lookingto improve their business. With

projects as diverse as mentoring asmall start up operation, to trouble-shooting high prole restaurants,

Leiths Food Solutions can providethe expertise and experienceto make a difference. www.leithsfoodsolutions.com

Leiths BooksOver the years Leiths School of Foodand Wine have created a numberof comprehensive cookery bookspublished by Bloomsbury. TheLeiths Bibles, particularly the LeithsCookery Bible and Leiths TechniquesBible, were devised and tested by

the School’s most experiencedteachers making them invaluablekitchen companions as well asforming the curriculum and coursework for students on the LeithsDiploma in Food and Wine. Furtherpublications include Leiths VegetableBible, Leiths Fish Bible, LeithsBaking Bible, Leiths Simple CookeryBible and most recently, Leiths MeatBible. The latest offering will bepublished by Quadrille in 2013.

In 2011, Olive magazine named The Leiths Bible ‘The Best CookeryBook for Technical Know-How’:“As the in-house textbook at LeithsSchool of Food and Wine, this tomehas been the ultimate reference tool

for the 100 or so students passingthrough this legendary trainingcentre every year since 1975.”

Further Information The School’s ofce hours are Monday to Friday 9am to 5pm.

If you have any queries on any of our courses we are always delighted

to discuss them with you, so please telephone us on 020 8749 6400 or look at our website www.leiths.com

For more information, please contact the school via email [email protected] or call 020 8749 6400




Te IndependentTe en Best Cookery schools – Kate Hilpern Leiths School of Food and Wine: Here’s one for wannabe chefs. It has seen oodlesof students start up their own businesses or work in Michelin-starred restaurants.

Great British Food MagazineThere are few who haven’t heard of Leiths— a renowned cookery school that haschampioned skills and techniques for over three decades. Moving with the times,

it remains as inuential today as when it rst opened its doors 34 years ago.

Te Foodie BugleSilvana de SoissonsOn another wall are the wooden placards with the glory roll call of the awardwinning alumni of Leiths inscribed to posterity, names that I recognise from

cookery books, food magazines and newspaper restaurant columns. This isthe cookery school mother ship, the alma mater of some of the world’s bestchefs and top food and wine experts.

Food and ravel Magazine

Alex MeadThe variety of dishes taught is impressive and you’ll discover plenty of newavours and ingredients that will become a staple of your cupboards. The

kitchens are spacious and well equipped and while the copper pans have seen better days, they’re so sturdy you can see why they’ve never been replaced. Just like Leiths, they’ve stood the test of time.

imes 2Te queen of tartes - Lindsey Bareham

At Leiths School of Food and Wine in London, I joined chefs and food writersto do battle over the hotplate and the nale was a wonderful g tarte tatin.

At home I served it with crème fraîche, but at Leiths we ate it with Chantillycream avoured with orange ower water – a subtle idea from AndrewHolland, a student at Leiths.

Evening StandardFood Spy – Tom AikensI highly recommend the new Leiths book, Leiths Simple Cookery. It’s perfectfor beginners, or anyone pressed for time. It contains hundreds of foolproof

recipes, including soups, tarts, salads, main courses, puddings, baking andeven breakfast ideas. There’s also an excellent guide to wines and cheeses

and a seasonal table of fruits and vegetables.

Company Magazine

Gizzi ErskineOk, I know it’s where I trained, but [Leiths] really does run the best cookerycourses, including evening classes and diploma or foundation courses.So if you want to take your cooking more seriously, I recommend it.

Te elegraphurn up the heat— Sarah Stephens

The teachers dispense helpful tips at a rate of knots. Don’t let your sliced potatoes sit in water; essential starch will leach out. Overwhipped your cream? Add some milk to rescue it. One of my class favourites today is the palm test

to tell if meat is done...

Delicious MagazineLeiths School of Food and Wine in west London has an international reputation

as a rst class training school for chefs.

In the PressLeiths is regularly featured in the press. Here is some recent praise:

“Te granddaddy of them all, LeithsCookery School has turned outgenerations of accomplished chaletgirls, home cooks and even somewell-known names, including LorrainePascale, Gizzi Erskine and Racine chefHenry Harris. Teir purpose-builtWest London premises are the idealenvironment for learning everythingfrom knife skills or basic baking tips todiscovering the avours of the PacicRim, or working with wild yeasts.”Te elegraphTe Best Cookery schools in London – Felicity Cloake



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Leiths School of Food and Wine Limited

Managing Director Camilla Schneideman

Deputy Managing Director Jenny Stringer

Principal Claire MacdonaldRegistered Office16-20 Wendell RoadLondon W12 9R

elephone 020 8749 6400

Facsimile 020 8746 9495

Email [email protected]

Leiths List 01225 722983Leiths Food Solutions 07958 958351

Directors

Christopher Bland

Caroline Waldegrave

Camilla Schneideman

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