Magazine issue #8 Spring/Summer 2020 Includes classes and short courses

Our big news for 2020, revealed... Shop Leiths Available now from leiths.com

Cookbooks

How to Cook Bread How to Cook Cakes How to Cook How to Cook Pastry How to Cook Cookery Bible £12.99 £12.99 Desserts £12.99 £12.99 £35 £35

Meat Bible Simple Cookery Vegetable Bible Techniques Bible Fish Bible Baking Bible (hard back) £45 £20 £35 (hard back) £45 £35 (hard back) £45

Knives Every aspiring chef needs a good set of knives and our unique knife sets stand out from the crowd. Elegant, comfortable to use, and built to last a lifetime.

Leiths Wusthof Gourmet Knife Set £249 Leiths Damascus Steel Knife Set £275 Leiths Wusthof Classic Knife Set £399 Aprons, Mugs & Tins White cotton apron with Leiths logo £17 (inc. P&P) Plastic blue stripe apron with Leiths logo £22 (inc. P&P) Leiths Mug £7.50 (inc. P&P) Leiths KeepCup £19 (inc. P&P) Loaf Tin £12.95 (inc. P&P) Gift vouchers If you are looking for a present for a food-loving friend or family member, a Leiths voucher makes an ideal gift. Vouchers are valid for one year and can be purchased for specific classes, or as open vouchers redeemable against any of our non professional courses, books or equipment.

02 View all our courses and classes online at leiths.com Hello

Here at Leiths, we love coming in to work We’re sharing our big news of the year each day. Our building feels like a real hub on page 15, as well as catching up with of food talent and expertise. an alumni who dedicated their time to culinary herbs. We hope you love our spring With trays of fresh ingredients being whisked magazine. We write it for you, so do join in the upstairs in the lifts, world famous chefs conversation and let us know what you think, stopping by to cook for our students, film whether on social media or by Owl Post! crews setting up bright lights and expectant enthusiasts arriving for our one day classes, With best wishes, there is always a hum of creativity in the air. Camilla We’ve been told Leiths is a sort of Hogwarts for food lovers, and we’ve done our best to bottle that energy in the very magazine you are holding.

We’ve spoken to a talented young chef who has helped Londoners to rethink Mexican cuisine. One of our food writing students has written about New York’s monster cookies. And MasterChef winner and Leiths guest chef Saliha Mahmood Ahmed has shared Camilla Schneideman a Persian dish you won’t want to stop eating. Managing Director

Speaking of recipes, we’ve come up with an easy dinner party menu which works even when a vegan, coeliac and meat lover are coming to tea. Don’t miss

Santiago Lastra 06 Saliha’s Aubergine raita 10 leithscook Amelia on wine 12 Nutrition goes online 15 leithscooking Our multi-diet menu 18 leithscooking Afternoon Tea 22 Leiths School of Food and Wine Our course and class calendar 25 New York cookies 32 Sri Lankan curry 35

Editor Jennifer Coles Our London food market map 38 Design Specialdesignstudio.co.uk Alistair on herbs 40 Cover Photography Gerritbuntrock.com Charlie on food photography 44 Print Angliaprint.co.uk Printed on waterless printing presses, powered by 100% renewable Camilla on careers 46 energy using vegetable oil based inks. No chemistry used in production by this carbon neutral printing company is harmful to the environment. Networking events for every foodie 48

View all our courses and classes online at leiths.com 03 News

Cook with Andy Oliver Our future food stars Are your tastebuds forever on the lookout for something new? If so, we think you’d

Photo Benbroomfield.com. love the wildly popular som saa restaurant in Spitalfields, where the menu is packed with adventure. The aptly named Yum bpu, for example, is a Dorset crab salad with longans (a relative of the lychee), green mango and Our Leiths Academy programme, which sour chamuang leaf. Som Saa was founded runs in more than 40 schools across the UK, by Andy Oliver, a MasterChef finalist who aims to give young people all the cookery honed his craft at the Michelin starred Nahm, skills they need for a lifetime of nutritious and we’re excited to welcome him to teach eating. Last November, we went behind the at Leiths in April, June and September. scenes at Dean Close School in Cheltenham. Peek at the menu at Leiths.com. Our camera crew chatted to enthusiastic youngsters about their love of food and plans Our for the future, and it’s a heartening watch. You can view it on the Academy website: International www.leithsacademy.com. Diploma Students from all Inspiring Elainea around the world On Channel 4’s travel to London recent cookery to study at Leiths. show Crazy This mix of people Delicious, amateur with different backgrounds and culinary cooks were thrown traditions is part of what makes each year into a carefully group feel so special. New for 2020, we’re constructed food launching our International Diploma, which paradise filled with makes it possible to achieve our globally vegetable patches, renowned Diploma in Food and Wine on olive oil trees and a short term study visa. Students will learn even a prosecco their foundation skills in their home country Photo Elainea Emmott. fountain! They were by working through a specially designed then challenged to forage and cook for Heston digital course, before joining us for six Blumenthal, Niklas Ekstedt and Carla Hall. One months in London. If you’d like to find of the contestants, Elainea Emmott, cooked out more about coming to Leiths as an a vibrant tower of Caribbean dumplings using international student, visit our website ingredients such as black squid, and Apple ice and search #WeAreInternational. cream with toffee caramel and black pudding.

04 View all our courses and classes online at leiths.com After getting some amazing feedback from Emma hatches a plan the judges, Elainea decided to learn more If you’re one of the four about cookery and enrolled on our Online million people in the Essential course. Elainea has spent 16 years UK suffering from IBS, working full time, volunteering, and caring you may have heard of for her son who has Asperger’s, and has now the low FODMAP diet. decided to follow her dream. We’re utterly With an 86% success inspired and have been swooning over her rate, it is widely website, elaineaemmottphotography.com. prescribed by NHS dieticians, yet it can Prue’s gourmet be a little restrictive. Photo Adam Brazier. Onions, mushrooms, veggie cookbook milk and beans are all off the shopping list, Prue, who launched our which is enough to alarm any food lover! cookery school alongside Step forward Emma Hatcher, who took our Caroline Waldegrave Evening Essential Certificate in 2018. Her in 1975, is the definition cookbook, The FODMAP Friendly Kitchen, of a tour de force. When is packed with quick, tasty recipes that keep she’s not judging creative all FODMAPs low. We love her Happy belly bakes on GBBO, leading the Sustainable green soup and Griddle pan waffles with Restaurant Association, advising the Chefs orange and rhubarb compote. This is tummy in Schools charity or persuading the Prime friendly eating made tempting. Minister to improve hospital food, she writes both romance novels and cookbooks! Her latest, The Vegetarian Kitchen, was written Garden to plate perfection with her niece Peta Leith, a former pastry The idyllic Gravetye sous chef at The Ivy and lifelong vegetarian. Manor in Sussex is Recipes include Slow-roasted tomato and a beautiful spot for goat’s cheese galette and Stone fruit streusel a weekend escape. cake – and many can be made vegan. It was once home to the famous gardener William Robinson, who created a 1.5 acre kitchen garden in the grounds. The hotel features a Michelin starred restaurant, The Dining Room, and if you pop your head into the kitchen you’ll see our 2019 Diploma prizewinner Camilla Stanton hard at work. Camilla told us: “It’s poignant seeing the Diploma hashtag online and thinking back to my time at Leiths! I miss everyone but it’s brilliant working at Gravetye – I use produce straight from the gardens every day and I have started running one of the three main sections in the kitchen and managing a few other chefs, so I’m learning a lot.” With a menu featuring Seared hand dived scallop, Jerusalem artichoke, Ridgeview and bergamot sauce, we might just have to stop by…

View all our courses and classes online at leiths.com 05 06 View all our courses and classes online at leiths.com The Nomadic Chef comes to Leiths

Interview by Pamela Daniels Then something remarkable happened. You’ve probably heard of Noma. This two I first met Santiago Lastra last November, Michelin star Copenhagen restaurant, headed when Leiths hosted the final round of up by Rene Redzepi, pretty much ignited a competition for up-and-coming chefs. the trend for Nordic food that has exploded over the past decade. The Young British Foodie awards recognises talented people working in many areas of Well, Santiago was asked by Rene Redzepi the food industry, from baking and butchery, to launch Noma Mexico in Tulum. This mind- to front-of-house and food writing. bending jungle pop-up was reviewed by pretty much every major restaurant critic in the Santiago had been nominated for the Chef Americas, with Esquire calling it “the most category, and was preparing to cook for enviable meal of the year”. a panel of judges including Nuno Mendes, Leiths alumni Lisa Markwell, and our very With these impressive credits to his name, own Camilla Schneideman. it’s not surprising that everyone has been on tenterhooks waiting for his new London His trolley was laden with ravishing ingredients restaurant, KOL, to open in March 2020. and beautiful handmade crockery, and even though he was about to go head-to-head with After watching Santiago humbly accept five notable chefs, he seemed very poised. his prize at the YBF awards ceremony, I took the opportunity to chat to him That day, he nailed an inventive menu including about KOL, and what’s next for Mexican Pork cheek carnitas and Cod throat tostada. food in London. His passion, skill and remarkable flavour combinations shone through with each dish served, and he successfully claimed the top prize.

Lastra started cooking in the restaurants of Mexico City at the age of 15. Known as The Nomadic Chef, he quickly got out and travelled. He would cook anywhere that he felt he would be pushed and challenged, from Carousel in Marylebone, to Mugaritz near San Sebastian, Restaurant Bror in Copenhagen and Neolokal in Istanbul.

‘This mind-bending

Photo 15 Kitchen + Bar. jungle pop-up.’ Photo Serendal. View all our courses and classes online at leiths.com 07 Photo Olivia Williamson.

What does your YBFs ‘Chefs’ category win mean to you? ‘Food has to be really It feels great, and to be nominated alongside such incredible chefs was a real privilege. delicious and give you Winning is the result of a lot of work that goes well beyond the dishes and flavours – it’s about pleasure, but there’s the whole team, the sourcing and the research. It’s surreal; I honestly don’t believe that I am a huge responsibility better than anyone else as an individual. behind that.’ Food has to be really delicious and give you Do you feel the London restaurant scene pleasure, but there’s a huge responsibility behind has a good Mexican offering? that. Winning an award like this one makes us It’s getting there. There are quite a few Mexican think even more carefully about the ingredients restaurants which are on the more traditional we use, who we work with and what we want to end of the spectrum. Of course, there aren’t as represent. The highlight of the YBFs was meeting many as in America, but I think there is gradual so many incredible people in our industry. change in London.

KOL refers to the Spanish word ‘col’ which means ‘cabbage’. An interesting name, you might think. We asked Santiago why he chose it, and he said, “An average ingredient can be incredible; an average person, like myself, can make a change. Everyone can have an opportunity to be incredible.” The full experience includes a Mescal cocktail bar and a curated selection of biodynamic wines from small producers.

08 View all our courses and classes online at leiths.com ‘Mexican soul. British ingredients.’ How does this meeting of two cultures ‘Above all, we want influence the dishes you will create for KOL? We try to use the best British ingredients but it to be a fun cook them in a Mexican way, highlighting recipes and techniques from around Mexico. We want restaurant but to show that Mexican cuisine is rooted in Mexican culture and personality, but through the use somewhere that of incredible local ingredients. For example, quality is taken we would adapt each dish to use seasonal British ingredients, swapping tomatillo seriously.’ for gooseberries and jicama for kohlrabi. When and where will the restaurant launch? If you had to choose one Mexican dish to We are opening in central London very soon. showcase the flavours of the country and the The vibe will be casual, as if the guests are in our skills of Mexican cookery, what would it be? home, but everyone will receive excellent service. I would say a Taco. Something as simple as Above all, we want it to be a fun restaurant but a corn tortilla with meat and a salsa can actually somewhere that quality is taken seriously. be difficult to do right. You have to use the perfect ingredients; there is nowhere to hide Follow Santiago’s journey on Instagram with something so humble. @kol.restaurant and kolrestaurant.com.

Photo Jason Loucas.

View all our courses and classes online at leiths.com 09 10 View all our courses and classes online at leiths.com Saliha Mahmood Ahmed’s Turmeric Aubergine and Tadka Yoghurt Raita

Dr Saliha Mahmood Method Ahmed won the Liberally brush each aubergine slice with olive BBC’s MasterChef oil until they are coated all over. Now sprinkle competition in 2017, turmeric and a good pinch of salt over the stunning judges with aubergines so that all the slices have taken her Venison shami on the vibrant yellow of the turmeric. kebab with cashew and coriander green Place a large non-stick pan over a medium-high chutney, chana daal heat and fry the aubergine slices in batches for and kachumbar salad. Last year, her beautiful about 4-5 minutes on each side. They should debut cookbook, Khazana, was named best be completely soft and caramelised on both new cookbook in the Observer Food Monthly sides. Arrange the aubergines in a single Awards. She has kindly shared a recipe layer on a large flat platter. with us, ahead of her Leiths classes in March, May and October. Put the yoghurt and honey into a bowl and whisk with a fork until smooth. Season This gently spiced aubergine raita dish is to taste with salt. wonderful served alongside warm flatbreads. You can use the bread to scoop up the soft Pour the 75ml olive oil into a frying pan and aubergines and sweet, spiced yoghurt. place over a high heat; when it is very hot, but not quite smoking, add the garlic, cumin seeds Serves 4 and diced chilli – the garlic and cumin should start colouring very quickly. When they are Ingredients golden brown, remove from the heat and 1 large aubergine, cut into 5mm slices pour carefully over the yoghurt; stir well. 75ml olive oil, plus extra for brushing ½ tsp ground turmeric Drizzle the 200g natural yoghurt, at room temperature yoghurt over 1 tbsp honey the prepared 2 garlic cloves, thinly sliced aubergines 1 tsp cumin seeds and scatter 1 red chilli, finely diced over the 2 tbsp finely chopped fresh coriander coriander, 2 tbsp thinly sliced fresh mint leaves mint and handful of pomegranate seeds pomegranate salt, to taste seeds.

@salihacooks www.salihacooks.com

View all our courses and classes online at leiths.com 11 12 View all our courses and classes online at leiths.com One World: How wine classification is changing

By Amelia Singer Objectively, I think it is getting I attended the Raw Wine harder and harder to make fair in LA last year and it “Is it old world, or new these distinctions. A big factor was incredible to see just how world?” my boss would ask. is climate change. All it takes much that event had grown. is an increase of one degree More and more producers When I started out in the Celsius, and a whole region are associating themselves wine industry ten years ago, and its produce can change. with the movement, and the these definitions carried huge England is the perfect example fair is held in an increasing significance. Today, faced with of this. The Champagne region number of international a changing climate, shifting is now getting so hot that destinations. Old and new customer preferences and the Champenois are having world wines were represented technological advances in to invest in Sussex and Kent in equal proportions, but that viniculture, I’m not convinced vineyards. Will this English wasn’t what got the hordes we can ACTUALLY taste Brut be considered old world? of consumers excited and wine this way anymore. Or new new world? engaged. It was the emphasis on the transparency of the And what really matters to wine’s make up; they wanted consumers now? If you look to buy into something that at what is being marketed could help our planet, support in wine bars, as well as on the biodiversity and safeguard high street, it would be fair their own health. to say that wine drinkers are becoming more concerned ‘A big factor about health, sustainability and provenance. People are is climate thinking more carefully about what they are putting into their change. body when it comes to food, and this mindset is changing All it takes the wine industry, too. Hence the increasing range of organic is an increase wines on the supermarket shelves and the normalisation of one degree of natural wine bars. Celsius, and a whole region and its produce can change.’

View all our courses and classes online at leiths.com 13 In a world full of choice, fight against the phylloxera consumers are more willing bug. We are seeing the reverse to take risks. I was pretty happening in the 21st century, much weaned on wine by my with drought-resistant Italian, European father. His work sent Iberian and Greek varieties him all around the continent, being planted in California, and he rejoiced in finding Australia and South Africa in ‘We took vinous gems that he could the fight against climate change. great delight share with us over Sunday lunch. I started appreciating Similarly, new world in opening Portuguese, Spanish and winemakers in areas such Austrian wine early in life, as Santa Barbara in California, bottles from and we took great delight in Swartland in South Africa, opening bottles from different and Adelaide Hills in Australia different countries and seeing what we are applying old world thought. It was an adventure, techniques to bring refinement countries and a way to connect to other to their wines. In this vast and places, but this was not ever changing world of wine and seeing commonplace in the UK. collaboration, innovation has always been freely disseminated what we Nowadays, cosmopolitan and adopted. Can wine trends (such as orange therefore ever be labelled thought. wines) are sparking interest in such broad terms as ‘old’ It was an in Armenian and Georgian and ‘new’? wines. You might imagine adventure, these countries are newcomers, At my upcoming Masterclass and you wouldn’t see them with Leiths we will be doing and a way listed on a wine school exam a blind wine tasting, mixing paper, yet they are some up a range of wines with the to connect to of the oldest winemaking different dishes we eat. Blind cultures in the world. tasting is the most honest other places.’ way to taste, and the best Wine geeks understand that way to work out why you like things shift over time. In the something (or occasionally late 19th century we saw the why you don’t!) After all, new world saving the old world, as William James said, with vignerons in France, Italy “The art of being wise is and Spain grafting their vines knowing what to overlook.” onto American rootstock to

Join Amelia at Leiths this June and she’ll guide you through a tasting of old and new world wines, each paired with a delicious dish cooked by Leiths chefs. This summer class will be a special edition focused on inspirational female winemakers from across the globe.

See Leiths.com for more.

14 View all our courses and classes online at leiths.com Digitally delicious, internationally nutritious: Our new online nutrition course goes live!

Is there any evidence that juice cleanses improve your health? Is butter a friend or foe? And which foods are best at keeping your blood sugar steady throughout the day?

View all our courses and classes online at leiths.com 15 When it comes to health New for 2020, we are “Added to this, you don’t and nutrition, many of us absolutely thrilled that need me to tell you that are CONFUSED. Nutrition in Culinary there’s a huge interest in Practice is now available health and wellbeing right Considering the number as a digital course, too. now. We feel that the time of blogs, cookbooks and is right to take our evidence- television programmes “We believe there is a huge based, professional nutrition giving conflicting advice, demand for a digital version and cookery training it’s no wonder. of Nutrition in Culinary worldwide.” Practice,” said Camilla. When Leiths launched Nutrition in Culinary “Leiths already offers ‘We believe Practice, we set out to one digital cookery course – design a course led by the Online Essential – there is a huge qualified nutritional therapists which has been very and top Leiths chefs which popular. It’s attracted demand for a would debunk diet myths students from as far afield digital version and teach an evidence-based as Singapore and Australia, approach to healthy eating, so we know our digital of Nutrition whilst never forgetting courses appeal to an about flavour. international audience. in Culinary The phrase ‘evidence-based’ Practice.’ was key; we wanted this to be a deeply informative course you could trust; a professional a training you’d lean on for life. And it couldn’t just be about the theory.

“It had to be delicious,” said our managing director Camilla, “because that’s what we are known for; fantastic food. It would have been no good expecting people to munch on plain quinoa.”

Together with our partners at the Pure Package, we launched Nutrition in Culinary Practice in 2014, and were blown away by its success. Now, a whirlwind six years later, more than 300 people have taken this course, and we’re moving things forward again.

16 View all our courses and classes online at leiths.com A new way of working you are cooking, it pauses children and those with This is all very exciting, automatically when you need illnesses but how does it work? to complete a task. • Why certain popular Well, students who sign up diets can lead to nutrient for our Nutrition in Culinary Students are in regular contact deficiencies, and how to Practice online course with their Leiths mentor and prevent this download an app, which a nutrition tutor throughout • Why the glycaemic index has been designed by our the course, as well as joining of a food is so important fantastic partners Josh an online peer support group. • Whether certain foods really and Dan at Workshop. can slow down ageing You can achieve an online and ward off disease Using their phone, tablet certificate of completion from • How different cooking or PC, students will progress home, but to be awarded the processes change the through weekly theory and professional accreditation, nutritional makeup of practical sessions. They can certified by NTEC, you’ll need various foods do this in the comfort of their to travel to Leiths to be own kitchen, which makes assessed. Yet, as Camilla Choose how you‘d it seriously convenient. As an says, this is part of the fun. like to study example, we know that one of Nutrition in Culinary Practice our Online Essential students “Having attended the can be studied online or in lives less than a mile from assessment weekends for person at Leiths. Here are Leiths, yet she has chosen our Online Essential, it has your options… to take the course online so been fantastic to see everyone she can study while her baby meeting up in person after • We have a daytime, London- sleeps. Another bonus is the cooking together, apart,” based course, held in the fact you can pause the course she says. Leiths kitchens, starting on if you need a little longer to Wednesday 22nd April and complete a module, or are “People greet each other running every Wednesday away on holiday. like old friends, and we see for ten weeks. some wonderfully creative • A second daytime, London- On the classroom-based cooking, too.” based course will start on course, Nutrition in Culinary Tuesday 29th September Practice can get busy towards A glimpse at the curriculum and run every Tuesday for the end as students race to Our Nutrition in Culinary ten weeks. finish their coursework while Practice online course covers • You can also study this preparing for exams. While a huge range of topics. course, in the Leiths many students thrive under Each is discussed in detail, kitchens in London, pressure, others will enjoy and you’ll be able to engage during your evenings the more flexible pace of in the discussion and ask and weekends. This course the digital course. your own questions too. will start on Saturday 25th Here are just a few of the April and run on Tuesday Cleverly designed subjects covered… and Thursday evenings The team at Workshop have (and on two Saturdays) used the latest research • How allergies, intolerances for ten weeks. in neuroscience to provide and gut health are linked • Our online course will open a seamless learning • How our nutritional needs for bookings as we go to experience. Learning is change at different stages press! To choose your start broken down into bitesize of life date and book your place, pieces; the video stops and • The different types of visit Leiths.com/online- tests your comprehension at proteins your body needs, courses. regular intervals, and when and how this can vary in

View all our courses and classes online at leiths.com 17 The Flexible Family Food Challenge

By Jen Coles two whole cookbooks Serves 4 (and another on the way!) Last weekend, kitchen to this sort of problem. Ingredients hysteria was threatening We found this gorgeous 4 (approx. 200g) baby fennel, to take hold. paella recipe in the stylishly quartered lengthways illustrated pages of 6-8 (approx. 200g) baby I‘d invited my friend Liz, who The Flexible Vegetarian. aubergines, halved can’t eat gluten, for Sunday It seemed like a recipe 1 red or yellow pepper, cut into lunch. Then my brother everyone would enjoy. 2-3cm wedges stopped by with his girlfriend 1 medium courgette, Izzy, a full time vegan. Finding a suitable dessert was thickly sliced trickier; most classic recipes olive oil Somehow, we had to feed involve eggs, butter or cream. 1 onion, finely chopped these two at the same time Luckily, Leiths Principal 2-3 diced chicken thighs as my dad, who is a real meat (and recipe genie) Jenny (optional, see above) lover, especially on a Sunday. Stringer sent me this recipe big handful of diced chorizo for individual vegan (optional, The Food Standards Agency chocolate cakes. see above) estimates that two million Brits 300g paella rice are living with a diagnosed Jo Pratt’s Roast Fennel 1 tsp hot smoked paprika food allergy, and The Vegan and Aubergine Paella decent-sized pinch saffron Society say there are 600,000 200ml white wine vegans in the UK, so our 800ml hot vegetable stock dinner party conundrum Jo says paella is her all-time 100g frozen peas, defrosted can’t be that unusual. favourite Spanish dish. She 1 lemon, cut into wedges loves the layer of toasted rice handful chopped parsley Really, we just wanted at the bottom of the pan – flaked sea salt and freshly everyone to feel comfortable, it’s called ‘socarrat’ in Spanish, ground black pepper without asking too much and is considered a delicacy. of my mum, who was cooking To create vegan and meat Method that day. versions simultaneously, Put the fennel, aubergine, Jo says you can split pepper and courgette in And so we set to work, everything across two a roasting tray. Add a glug scouring our favourite pans and add a big handful of olive oil, season with salt cookbooks and the Leiths of diced chorizo and 2-3 and pepper and toss around archive for a single main diced chicken thighs in one to coat the veggies in the oil. course and dessert that pan, at the point where you Roast in the oven for could feed everyone. sauté the onions. If you’re 20 minutes, turning a couple cooking for a coeliac, make of times until the veg are The first glimmer of hope sure the vegetable stock pretty much cooked through came from Leiths guest chef you use is gluten free. and turning golden. Jo Pratt, who has dedicated Continued on page 20.

18 View all our courses and classes online at leiths.com The Flexible Pescatarian by Jo Pratt, Frances Lincoln, £20

View all our courses and classes online at leiths.com 19 Meanwhile, heat a paella pan Leiths Simple Vegan Method or large frying pan over a low Chocolate Cakes 1. Preheat oven to 180°C – medium heat and add a glug (160°C fan oven) and lightly of olive oil. Sauté the onion for oil 6 dariole moulds. Line This recipe was given to us 8-10 minutes until softened. the bases with carefully cut by former Leiths teacher circles of baking parchment, Sarah Hall, and is used on Increase the heat to medium brush lined bases with oil our vegan course. It works and stir in the rice, paprika and then dust the dariole beautifully with gluten free and saffron. Cook for around moulds with cocoa powder, flour, and the apple sauce 1 minute to start toasting the tap out the excess and keeps the cakes moist. rice, then add the white wine. set aside. Reduce by about half before 2. Add the vinegar to the Serves 6 stirring in two-thirds of the almond milk in a large stock. Reduce to a simmer mixing bowl and stir well Ingredients and cook for 10 minutes (this sours the milk). Add vegetable oil for greasing without a lid, stirring the oil, coffee, vanilla 1 tsp white or apple cider a couple of times. extract and apple sauce and vinegar beat until well combined. 180ml unsweetened almond Stir in the peas, add some 3. Sieve the flour, sugar, cocoa milk seasoning, then gently mix powder, star anise (if using), 155g unsweetened apple in the roasted veg. Pour over bicarbonate of soda, baking sauce (shop-bought or the remaining stock, arrange powder and salt together home-made) the lemon wedges on top and slowly sift again over 60ml strong brewed coffee and cover with a lid or some the wet ingredients while (or substitute more almond aluminium foil. Cook for mixing with an electric milk) a further 10 minutes. whisk. Beat until the mixture 80ml sunflower oil is smooth. 1 tsp pure vanilla extract To ensure you get the classic 4. Divide batter evenly 160g gluten free flour layer of toasted rice at the between the prepared 85g caster sugar bottom of the pan, increase dariole moulds. 50g soft light brown sugar the heat to high until you hear 5. Bake 20 - 25 minutes, 50g unsweetened cocoa a slight crackle. Remove from or until a skewer inserted powder (and extra for dusting) the heat and sit for 5 minutes into the middle comes out ¼ tsp ground star anise before sprinkling over the clean. Allow to sit in the tin (optional) parsley and serving. for a few minutes before 1 tsp bicarbonate of soda removing to a wire rack. ½ tsp gluten free baking 6. Serve warm or at room powder temperature with your pinch of salt choice of accompaniment. To serve, your choice of red Fancy making the apple berries and coulis, poached sauce yourself? You’ll find seasonal fruit or dairy free our tips at Leiths.com/blog. ice cream.

Would you like to learn new recipes and techniques to help you cook creatively for those on special diets? Jo Pratt will be at Leiths to teach her Flexible Vegetarian class in June and September, as well as her Flexible Pescatarian class in July. We also offer a great range of Leiths classes for special diets. Try Free From: Dairy and Gluten (May and September), Gluten Free Bread and Baking (April and August), and our one day vegan classes (April, June and August).

20 View all our courses and classes online at leiths.com View all our courses and classes online at leiths.com 21 The Importance of Afternoon Tea

22 View all our courses and classes online at leiths.com Quintessentially British, there’s something so calming and indulgent As we mused on this theme at Leiths HQ, about afternoon tea. it suddenly occurred to us that we were the proud custodians of a new patisserie kitchen! Pouring hot tea from a proper teapot into a delicate bone china mug is somehow meditative, Our short course kitchen was lovingly and picking a mini sandwich from a three-tiered refurbished in 2019 and now features state- stand is both a treat, and reminiscent of of-the-art Gaggenau electric ovens, which nursery tea. can be carefully calibrated to ensure precise temperature control, and cool stone work Afternoon tea is great fun, and we see this surfaces, ideal for pastry work. reflected throughout our culture; from the topsy turvy Mad Hatter’s tea party in Alice Launching a new afternoon tea class was in Wonderland, to the wit of Algernon, eating suddenly irresistible. cucumber sandwiches meant for Lady Bracknell, in The Importance of Being Earnest. Starting in May, we’re offering you the chance to come and learn to cook the most delicious While the food served isn’t necessarily afternoon tea at Leiths, before sitting down complicated, it needs to be done well to be to sip loose leaf tea from gorgeous china cups enjoyable. Baking skills are very important. and nibble on everything you’ve baked. Important note: while we may have high Cucumber sandwiches are wonderful on fresh standards for afternoon tea, that doesn’t white bread, with a thin layer of salted butter. mean we’re sticklers for tradition. We’ve yet to try a shop bought scone that feels anything like as much of a treat as one hand- As Leiths alumni Lauren Cartridge says, crafted in the kitchen, and don’t get us started reviewing The Swan’s afternoon tea on our blog, on pastry. You haven’t tasted pastry until “What was once seen as a rather uptight affair you’ve experienced Leiths rich shortcrust. has been transformed into a quirky one, with chefs pushing the boundaries and enchanting us with new choices.”

We’ve reflected this trend in our menu, pairing Crab scotch eggs with Sriracha mayonnaise, and adding a punch of Old Winchester cheese to our Choux buns. Even the cakes have been tweaked; goodness knows what Aunt Augusta would make of our Cardamom and ginger loaf with an orange mascarpone frosting!

Learn to make all the sweet and savoury treats you’d expect to see on your cake stand and give them an inventive twist! You’ll master tried-and-tested techniques and delight your friends and family with your version of this truly British institution. Our first Ultimate Afternoon Tea class will be held on Friday 1st May, followed by Saturday classes on 18th July and 17th October.

View all our courses and classes online at leiths.com 23 Hire a Chef

“Amazing. Best week of my life, If you are looking to hire a chef in the UK or abroad, Leiths List can help you find the perfect candidate. food-wise.” Our top quality chefs, most of whom trained at Leiths, come highly recommended. – Giles Coran,

From a one-off intimate dinner party to a sensational The Times celebration; from holiday catering to a live-in cook, our trained chefs offer an unforgettable gourmet experience.

leithslist.com 01225 722983 [email protected] Welcome to our course and class calendar! Over the next few pages, we’ve laid out a delectable smörgåsbord of cookery classes and courses for you to explore.

You might like to join us for one of our A treat for teens wonderful skills weeks or exhilarating Cooking If you want to nurture with Confidence evening courses, taking place a young food lover’s in April and September. Perhaps you have creativity, let them entrepreneurial ambitions and fancy How choose one of our Let’s to Start Up a Successful Food Business, Cook! school holiday in June. Read through to July, and you’ll classes as a special spot our popular Kitchen Survival course, treat. From Moroccan perfect for 18-25 year olds heading off to to Mexican, we’ll teach university or the working world. From gourmet them to cook real food, “free from” cookery, to a workshop on plating and ignite a love of cooking to last a lifetime. and presentation (May and September), We even have a food photography class for artistic we’ve come up with a jam-packed programme teens who are keen to get creative. Look for our that will really help you raise your game. Let’s Cook! classes in April, May, July and August.

Don’t miss our Sourdough Masterclass series We’re all taking bread Do you secretly follow seriously these days, #LeithsDiplomaLife and those in the know on Instagram and are the first to agree dream of a life in that it’s worth it. If you chef’s whites? can find the perfect Word has it there sourdough – dark and are quite a few of crusty on the outside, you who’d love to soft and tangy in the take the Diploma, middle – all you need is some cold salted butter, but who mentally file it alongside ‘see the Taj and a moment in heaven awaits. Baking your own Mahal’ and ‘cycle to Land’s End’. Leiths teacher has many advantages; it’s cheaper, it’s relaxing, Ben Blackburn had you lot in mind when he and your home will smell wonderful. Sourdough developed our Masterclass series. Immerse has become our daily bread, so we’ve introduced yourself in the Leiths experience and join the a brand new course: Sourdough and Artisan Leiths chefs as you learn to create a stylish, Breads. Over two days, bread geeks will get restaurant-worthy dish. From plant-based seriously technical as they learn about starters, eating to meat, fish, patisserie and game, this is bigas, hydration levels and autolyse; they’ll professional level cookery for the curious novice. practice folding, proving and slashing, and work their way towards four hero loaves. Leiths course and class calendar pages 26-31 Turn your magazine 90 degrees to view.

View all our courses and classes online at leiths.com 25

How to Cook Sauces 10.00 - 14.30 £155.00 of Soufflés The Secret 10.00 - 14.30 £155.00 and Artisan Breads: Sourdough 10.00 - 16.00 2 days, Thurs & Fri £430.00 Day Masterclass Two Thursday 07 at Leiths:A Masterclass Patisserie 10.00 - 14.30 £155.00 09 Saturday of India Tastes Fresh with Atul Kochhar 10.00 - 14.30 £195.00 Thursday 14 An Evening at Leiths: Dishes of Israel 18.45 - 21.15 £95.00 16 Saturday Healthy and Delicious Entertaining 10.00 - 14.30 £155.00

Online Essential Accreditation 09.30 - 17.00 2 days, Sat & Sun £600.00 Thursday 23 An Evening at Leiths: Italian Cookery 18.45 - 21.15 £95.00 Friday 24 of Thailand A Taste with Andy Oliver 10.00 - 14.30 £155.00 25 Saturday Nutrition in Culinary Practice: -The Accreditation Evening Course 18:30 - 21:30 (daytime if a Sat) Thurs & 2 Sats 10 weeks, Tues, £3,145.00 the Around Food from Street with Jennifer Joyce World 10.00 - 14.30 £155.00 Monday 27 Day Workshop Food Styling: Two 09.30 - 16.30 2 days, Mon & Tues £675

Let’s Cook! Easter Baking Let’s for Teenagers 10.00 - 15.00 Cooking with Confidence - Part 2 18.45 - 21.15 6 weeks, Wednesdays £100.00 £545.00 Cook! Italian for Teenagers Let’s 10.00 - 15.00 £100.00 08 Wednesday Knife Skills - Jointing Poultry Thursday 09 - Cook Together Let’s and Children Parents 10.00 - 14.30 15 Wednesday Cooking with Confidence - Part 1 18.45 - 21.15 6 weeks, Wednesdays Thursday 16 Pasta Perfection 10.00 - 14.30 & Filleting Fish 10.00 - 14.30 £155.00 £155 adult, £75 child £545.00 £155.00 WEEKLONG

WEEKEND

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EVENING

2020 WEEKDAY WEEKDAY

10 weeks, Tues, Thurs & 3 Sats 10 weeks, Tues, £3,330.00 Evening Course 18:30 - 21:30 (daytime if a Sat) For class details search online Leiths.com Course & Class Calendar For class details search April An Evening at Leiths: Friday 03 Cyrus Todiwala’s 04 Saturday Essential Cooking Certificate: Wednesday Wednesday Persian Cookery 18.45 - 21.15 £95.00 Innovative Indian 10.00 - 14.30 £180.00

26 View all our courses and classes online at leiths.com

Indian Cookery with Angela Malik 10.00 - 14.30 £155.00 How to Cook Curries 10.00 - 14.30 £155.00 10.00 - 14.30 £155.00 with Omar Allibhoy Spanish Tapas Revolution Spanish Tapas Sunday 17 Assessment in Marine Cookery See website for times 3 days, Sun, Mon & Tues £950.00 20 Wednesday An Evening at Leiths: South East Asian Feast 18.45 - 21.15 £95.00 Thursday 21 Dairy and Gluten From: Free 10.00 - 14.30 £155.00 23 Saturday Knife Skills – Fruit, and Herbs Vegetables 10.00 - 13.30 £120.00

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2020 Fresh Flavours of Sri Lanka Fresh 10.00 - 14.30 £155.00 at Leiths:A Masterclass Plant based Foods 10.00 - 14.30 £155.00 Artisan Pasta Making with Ursula Ferrigno 10.00 - 14.30 £155.00 Thursday 30 Cooking for Vitality: A Healthy Balance 10.00 - 14.30 £155.00 May Friday 01 The Leiths Ultimate Afternoon Tea 10.00 - 14.30 £155.00 02 Saturday Knife Skills - Jointing Poultry & Filleting Fish 10.00 - 14.30 £155.00 Tuesday The Art of Food Presentation: to Elevate your Dish Techniques 10.00 - 15.30 £155.00

Look out for further classes and courses being announced on our website throughout the year. Prices correct at time of publishing. Prices correct the year. Look out for further classes and courses being announced on our website throughout

Mauritian Cooking with Shelina Permalloo 10.00 - 14.30 Fabulous Fish 10.00 - 14.30 Spring Entertaining 10.00 - 14.30 £155.00 £155.00 £155.00 Friday 17 A Celebration of Grains and Plant Food with Jenny Chandler 18 Saturday and Baking Bread Gluten Free 10.00 - 14.30 21 Tuesday Japanese Cookery Gomi with Yuki 10.00 - 14.30 22 Wednesday Nutrition in Culinary Practice: -The Accreditation 10:00 - 16:00 Wednesdays 10 Weeks, 10.00 - 14.30 £155.00 £155.00 £155.00 £3,145.00

10.00 - 14.30 £155.00 £155.00 £155.00 £100.00 £100.00 The Essential Vegan One Pot Dishes with Alan Rosenthal 10.00 - 14.30 Patisserie Perfection with Edd Kimber 10.00 - 14.30 Cook! Middle Eastern Let’s for Teenagers 10.00 - 15.00 Cook! Thai Cookery Let’s for Teenagers 10.00 - 15.00 £120.00 Vegetables and Herbs Vegetables 10.00 - 13.30 Flavours of South East Asia 10.00 - 14.30 Monday 06 Knife Skills – Fruit, 07 Tuesday How to Cook Sauces £155.00 10.00 - 14.30 £155.00

View all our courses and classes online at leiths.com 27

Intermediate Cooking Skills - Part 2 09.45 - 17.00 5 days, Mon - Fri £840.00 Flavours of Sicily with Ursula Ferrigno 10.00 - 14.30 £155.00 Monday 13 Key Cooking Skills - Part 2 09.45 - 17.00 5 days, Mon - Fri £820.00 14 Tuesday Mastering Indian Cookery with Angela Malik 10.00 - 14.30 £155.00 FoodLets Cook! Street for Teenagers 10.00 - 15.00 £100.00 Thursday 16 The Flexible Pescatarian with Jo Pratt 10.00 - 14.30 £155.00 18 Saturday The Leiths Ultimate Afternoon Tea 10.00 - 14.30 £155.00

2020 Summer Puddings 10.00 - 14.30 £155.00 Flavours of Israel 10.00 - 14.30 £155.00 Pasta Perfection 10.00 - 14.30 £155.00 July 01 Wednesday Cooking for Vitality: A Healthy Balance 10.00 - 14.30 £155.00 Thursday 02 Cakes How to Cook Vegan and Desserts 10.00 - 14.30 £155.00 Friday 03 at Leiths:A Masterclass Plant Based Foods 10.00 - 14.30 £155.00 04 Saturday One Pot Dishes with Alan Rosenthal 10.00 - 14.30 £155.00

Knife Skills - Jointing Poultry How to Start Up a Successful Food Business: Day Workshop Two 10.00 - 17.00 2 days, Sat & Sun £495.00 Online Essential Accreditation 9.30 - 17.00 2 days, Sat & Sun £600.00 & Filleting Fish 10.00 - 14.30 £155.00 Thursday 11 Knife Skills – Fruit, and Herbs Vegetables 10.00 - 13.30 Friday 12 The Flexible Vegetarian with Jo Pratt 10.00 - 14.30 13 Saturday of Thailand A Taste with Andy Oliver 10.00 - 14.30 £120.00 £155.00 £155.00 WEEKLONG

WEEKEND

EVENING

WEEKDAY WEEKDAY

10.00 - 14.30 £155.00 10.00 - 14.30 £155.00 Indo-Persian Cookery with Saliha Mahmood Ahmed How to Cook Sauces £155 adult, £75 child £100.00 £155.00 and Children Parents 10.00 - 14.30 for Teenagers 10.00 - 15.00 to Cakes and Baking 10.00 - 14.30 For class details search online Leiths.com Course & Class Calendar For class details search - Cook Together Let’s Flavours of Sicily with Ursula Ferrigno 27 Wednesday Cook! Moroccan Let’s Thursday 28 Cook! Cakes for Teenagers Let’s 10.00 - 15.00 Friday 29 Guide The Beginner’s 30 Saturday in Wines WSET Level 1: Award 09.00 - 17.00 10.00 - 14.30 £155.00 £100.00 £185.00

28 View all our courses and classes online at leiths.com

How to Cook Curries 10.00 - 14.30 £155.00 Kitchen Survival Kit: 18 - 25s 10.00 - 15.30 5 days, Mon - Fri £705.00 Flavours of Sri Lanka Fresh 10.00 - 14.30 £155.00 Monday 20 Advanced Cooking Skills - Part 2 09.45 - 17.00 5 days, Mon - Fri £870.00 21 Tuesday Cook! Indian Let’s Cookery for Teenagers 10.00 - 15.00 £100.00 Thursday 23 Cook! Spanish Let’s for Teenagers 10.00 - 15.00 £100.00 Friday 24 - Cook Together Let’s and Children Parents 10.00 - 14.30 £155 adult, £75 child 25 Saturday Knife Skills - Jointing Poultry & Filleting Fish 10.00 - 14.30 £155.00

Key Cooking Skills - Part 1 09.45 - 17.00 5 days, Mon - Fri £820.00 at Leiths:A Masterclass Meat Dishes for Spring & Summer 10.00 - 14.30 £155.00 Monday 06 Assessment in Marine Cookery See website for times & Weds 3 days, Mon, Tues £950.00 Intermediate Cooking Skills - Part 1 09.45 - 17.00 5 days, Mon - Fri £840.00 07 Tuesday Making -Bread Enriched Doughs and Bigas 10.00 - 14.30 £155.00 Friday 10 Cook! Sushi Let’s and Japanese for Teenagers 10.00 - 15.00 £100.00 11 Saturday of Indian Tastes Fresh Cookery with Atul Kochhar 10.00 - 14.30 £195.00

Look out for further classes and courses being announced on our website throughout the year. Prices correct at time of publishing. Prices correct the year. Look out for further classes and courses being announced on our website throughout

Fabulous Fish 10.00 - 14.30 Knife Skills - Butchery The Everyday Vegan Escape to Provence £155.00 10.00 - 14.30 £180.00 11.00 - 14.30 £100.00 10.00 - 14.30 £155.00 16 Tuesday An Evening at Leiths: Spanish Feast 18.45 - 21.15 Thursday 18 of Soufflés The Secret 20 Saturday Indian Cookery with Angela Malik 10.00 - 14.30 Thursday 25 An Evening at Leiths: Classics Bistro French 18.45 - 21.15 27 Saturday in Wines WSET Level 1: Award 09.00 - 17.00 £95.00 10.00 - 14.30 £155.00 £155.00 £95.00 £185.00

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2020 12.00 - 14.30 £100.00 £155.00 10.00 - 14.30 £155.00 10.00 - 14.30 £155.00 Wines from Around the Around Wines from with Amelia Singer World Mauritian Cooking with Shelina Permalloo 10.00 - 14.30 Summer Entertaining The Essential Vegan £195.00 £155.00 with Steven Lamb 10.00 - 14.30 Making to Bread 10.00 - 14.30 Tuesday Tuesday June Kitchen The Indian Vegetarian Thursday 04 Pickles and Kimchi 06 Saturday Home Smoking and Preserving 09 Tuesday Guide The Beginner’s with Atul Kochhar 10.00 - 14.30 £195.00 10.00 - 13.30 £100.00

View all our courses and classes online at leiths.com 29

Indian Cookery with Angela Malik 10.00 - 14.30 £155.00 Artisan Pasta Making with Ursula Ferrigno 10.00 - 14.30 £155.00 Knife Skills - Jointing Poultry & Filleting Fish 10.00 - 14.30 £155.00 Food Photography: Day Workshop Two 10.00 - 16.00 2 days, Sat & Sun £405.00 10.00 - 16.00 10 weeks, Tuesdays £3,145.00 The Accreditation 19 Saturday at Leiths:A Masterclass Plant Based Foods 10.00 - 14.30 £155.00 26 Saturday in Wines WSET Level 1: Award 09.00 - 17.00 £185.00 29 Tuesday Nutrition in Culinary Practice:

Fabulous Fish 10.00 - 14.30 £155.00 How to Cook the Perfect Steak 10.00 - 14.30 £155.00 Mauritian Cooking with Shelina Permalloo 10.00 - 14.30 £155.00 Friday 04 Flavours of Sicily with Ursula Ferrigno 10.00 - 14.30 £155.00 05 Saturday Guide The Beginner’s Making to Bread 10.00 - 14.30 £155.00 08 Tuesday of Indian Cookery Tastes Fresh with Atul Kochhar 10.00 - 14.30 £155.00 09 Wednesday at Leiths:A Masterclass Meat Dishes for Autumn & Winter 10.00 - 14.30 £155.00

Cookery for Teenagers 10.00 - 15.00 £100.00 12 Wednesday Cook! Italian for Teenagers Let’s 10.00 - 15.00 Thursday 13 Cook! Modern Vegetarian Let’s Friday 14 Pasta Perfection 10.00 - 14.30 18 Tuesday Cook! Thai for Teenagers Let’s 10.00 - 15.00 19 Wednesday Cook! Cakes for Teenagers Let’s 10.00 - 15.00 Thursday 20 Healthy and Delicious Entertaining 10.00 - 14.30 Friday 21 Street Cook! More Let’s Food for Teenagers 10.00 - 15.00 £100.00 £155.00 £100.00 £100.00 £155.00 £100.00 WEEKLONG

WEEKEND

EVENING

WEEKDAY WEEKDAY

Let’s Cook! The Cookery Tool Cook! The Cookery Tool Let’s Box for Teenagers 10.00 - 15.30 4 days, Mon - Thurs £615.00 £100.00 Cookery for Teenagers 10.00 - 15.00 For class details search online Leiths.com Course & Class Calendar For class details search Monday 27 Kitchen Survival Kit: 18 - 25s 10.00 - 15.30 28 Tuesday Cook! Mexican Let’s 29 Wednesday Baker Cook! Teen Let’s Thursday 30 Cook! French Let’s Friday 31 How to Cook Sauces 5 days, Mon - Fri £705.00 for Teenagers 10.00 - 15.00 £100.00 10.00 - 15.00 £100.00 10.00 - 14.30 £155.00

30 View all our courses and classes online at leiths.com

Prices correct at time of publishing. Prices correct

Look out for further classes and courses being announced on our website the year. throughout 10.00 - 16.00 & Thurs 2 days, Wed £430.00 Day Masterclass Two Cooking with Confidence - Part 1 18.45 - 21.15 6 weeks, Tuesdays £545.00 30 Wednesday and Artisan Breads: Sourdough

Free From: Dairy and Gluten From: Free 10.00 - 14.30 £155.00 The Chocolate Lover’s Guide to Desserts 10.00 - 14.30 £155.00 Thursday 10 -The Art of Food Presentation to Elevate your Dish Techniques 10.00 - 15.30 £155.00 Friday 11 The Flexible Vegetarian with Jo Pratt 10.00 - 14.30 £155.00 12 Saturday of Thailand A Taste with Andy Oliver 10.00 - 14.30 £155.00 16 Wednesday How to Cook Desserts 10.00 - 14.30 £155.00 Thursday 17 Flavours of South East Asia 10.00 - 14.30 £155.00 Friday 18 at Leiths:A Masterclass Seasonal Fish & Seafood 10.00 - 14.30 £155.00

2020

Lets Cook! The Cookery Tool Lets Cook! The Cookery Tool Box for Teenagers 10.00 - 15.30 4 days, Mon - Thurs £615.00 Monday 24 Essential Cooking Certificate: Daytime course 09.30 - 17.00 4 weeks, Mon - Fri £3,330.00 25 Tuesday and Baking Bread Gluten Free 10.00 - 14.30 26 Wednesday Pickles and Kimchi 10.00 - 13.30 Thursday 27 The Essential Vegan September 02 Wednesday Knife Skills – Fruit, and Herbs Vegetables 10.00 - 13.30 Thursday 03 at Leiths:A Masterclass Patisserie 10.00 - 14.30 £155.00 £100.00 10.00 - 14.30 £155.00 £120.00 £155.00

2020 £155.00 £120.00 £155.00 Flavours of Israel 10.00 - 14.30 Knife Skills – Fruit, and Herbs Vegetables 10.00 - 13.30 Revolution Spanish Tapas with Omar Allibhoy 10.00 - 14.30 £100.00 for Teenagers 10.00 - 15.00 August 01 Saturday Friday 07 Knife Skills - Jointing Poultry 11 Tuesday Cook! Middle Eastern Let’s and Filleting Fish 10.00 - 14.30 £155.00 Box for Teenagers Tool The Indian Vegetarian Kitchen The Indian Vegetarian Monday 03 Cook! The Cookery Let’s with Atul Kochhar 10.00 - 14.30 £195.00 10.00 - 15.30 4 days, Mon -Thurs £615.00

View all our courses and classes online at leiths.com 31 Photo Joanna Collinson.

32 View all our courses and classes online at leiths.com New York’s monster cookies

By Joanna Collinson

Something big is lurking in New York and Happily, you don’t need to travel all the way it’s causing a sensation. Cookies of monster to New York to try the behemoths of the cookie proportions have been cropping up at world. You can now go (at least) two rounds bakeries across the city, inspiring awe and with these heavyweights at home, thanks devotion in all who taste them. These cookies to this recipe I’ve tested. In the USA, these are oversized, thickset, soft-centred and just would be made with Graham crackers, crying out to be eaten with a glass of milk, which are similar to our Digestive biscuits. followed by a nap. It’s not just size that makes If you do manage to find some in the UK these cookies stand out, although weighing and fancy having a go with the real deal, in at around six ounces, they certainly aren’t substitute the Graham crackers for the for the faint hearted. Their soft, almost Digestive biscuits and omit the honey. cake-like texture and their ability to carry The recipe is easily scaled up if you’re a huge variety of fillings make them baking for a party…or just want to create all-round crowd pleasers. a stash in the freezer.

The first to offer these titanic confections was Manhattan’s Levain Bakery, whose signature chocolate chip and walnut flavour is arguably the most sophisticated in town. Serving up cookies of a similar size and style in Queens SEE RECIPE is Chip NYC. While Levain offers a restrained ON NEXT selection of somewhat grown-up flavours, PAGE Chip lets you indulge your inner child with flavours such as funfetti, s’mores, and peanut butter and jelly. Having amassed a huge following on Instagram, Chip watched as their devotees queued around the block when they opened their first Manhattan store in 2018.

View all our courses and classes online at leiths.com 33 Method 1. Using the paddle attachment in a stand Monster mixer or an electric whisk, cream together the butter, sugars, ground cinnamon, vanilla paste, honey and salt until fluffy. s’mores 2. Beat in the egg until the mixture goes a few shades paler. 3. Sieve together the plain flour, cornflour, cookies baking powder and bicarbonate of soda. Beat the dry ingredients into the mixture, then switch to a wooden spoon and mix in the crushed biscuits and chocolate chips. Ingredients 4. Split the dough into 4 portions for the 55g unsalted butter, softened full New York experience or 8 for a more 55g soft light brown sugar manageable cookie. Roll each portion into 50g caster sugar a ball, put them in a container where they ½ tsp ground cinnamon can rest without touching each other and ¼ tsp vanilla paste refrigerate them, covered, for at least 12 1 tsp honey hours (if that sounds like too long to wait, 1 tsp sea salt flakes you can bake them sooner, they might 1 egg just spread a little more in the oven). 145g plain flour 5. When you’re ready to bake the cookies, 20g cornflour preheat the oven to 180°C (160°C fan) and ¾ tsp baking powder line a baking tray with baking parchment. 1 tsp bicarbonate of soda 6. When up to temperature, space the cookies 200g dark chocolate chips out on the lined baking tray and bake for 60g finely crushed Digestive biscuits 22mins for the larger size or 15mins for Mini marshmallows the smaller size. 7. Two thirds of the way through the cooking time, remove the cookies from the oven and quickly squish a few mini marshmallows onto the top of each cookie, then return ‘These cookies are to the oven. 8. When the cooking time is up, remove from oversized, thickset, the oven and leave to cool on the tray for soft-centred and just 10mins to allow the chocolate to solidify. 9. Owing to the soft-centred nature of these crying out to be eaten cookies, they don’t keep particularly well, so are best eaten the same day as they with a glass of milk, are made. However, the portioned dough can be kept in the freezer for up to 3 months followed by a nap.’ and just thawed and baked when needed.

Joanna Collinson went on our Food Writing Retreat with Andy Lynes. Andy’s a fantastic writer; he’s been a regular voice in BBC Good Food, Metro, The Independent and The Telegraph for more than 20 years. This creative and challenging course includes writing exercises, group feedback, and insight from guest speakers such as Laura Rowe, editor at Olive magazine. For future course dates, keep an eye on leiths.com/courses/food-media.

34 View all our courses and classes online at leiths.com Exploring

SEE RECIPE Sri Lankan ON NEXT PAGE Flavours

By Shanika Basnayake But what is Sri Lankan cuisine all about?

As recently as five A teardrop-shaped island off the south coast years ago, Sri Lankan of India, Sri Lanka is often referred to as cuisine did not have the pearl of the Indian Ocean. Compared much of a presence on to Southern Indian cuisine, Sri Lankan food the British food scene, is generally spicier, using different flavours often being mistaken and ingredients. Being a tropical island, for Indian regional coconuts naturally play an important role. cuisine. Friends The milk is often added to curries, and the would ask me freshly grated flesh is used to make to recommend Sri Lankan restaurants, Pol sambol – a vivid, spicy relish that lifts and I would find myself at somewhat of any meal. The Maldive fish flakes added a loss. This all changed in 2015 with the to this relish give an intense hit of flavour. arrival of Hoppers in Soho, where diners Sri Lanka has an abundance of distinctive fruit feasted on the restaurant’s namesake hoppers and vegetables, including jackfruit, breadfruit, (moreish bowl-shaped pancakes made from okra, bitter gourds and plantains. Curries are rice flour and coconut milk, sometimes with the most prevalent of all Sri Lankan dishes; an oozy golden egg yolk in the middle) these owe their character to freshly ground alongside a range of other familiar Sri Lankan spices and distinctively flavoured curry leaves. favourites. Sri Lankan restaurants continue to open up; I love Kolamba, near Carnaby A typical Sri Lankan meal will include several Street, where the dishes taste home cooked. curries, including a meat or fish dish and one or two vegetable dishes (one most likely These days you can walk into Waitrose being a spiced lentil dish known as Parippu). or Sainsbury’s and find a Sri Lankan Sambar It’s important to have a variety of textures Veg Pot in the ready meal section. Marks as well as flavours, with at least one soupy & Spencer’s Taste Asia range includes curry to help moisten the rice or bread. a Sri Lankan King Prawn Curry. It’s not just A selection of side dishes and condiments the supermarkets that have made the most (sambols, chutneys or pickles) are served of this emerging trend – the meal delivery kits as accompaniments. are getting in on the action too. Gousto have had “Aromatic Sri Lankan Chicken Curry” My absolute favourite Sri Lankan dish is my and “Sri Lankan Crab Curry” on their menus, mum’s mutton curry – the recipe for which and Hello Fresh have a whole range of Sri I am delighted to share. Lankan dishes in their recipe hub. You can even take a Sri Lankan cooking class at Leiths!

View all our courses and classes online at leiths.com 35 36 View all our courses and classes online at leiths.com Amma’s Mutton Curry

“Amma” means “mother” in Tamil and Sinhalese, Method the two most common languages spoken in Put the onions, chillies, ginger and garlic into Sri Lanka. This mutton curry was my mum’s a food processor and pulse until you get a attempt to recreate a taste of home when she coarse paste. Heat the oil in a large saucepan first moved to England in 1970. Over the years, over a medium to high heat. Add the curry it has changed and evolved to make use of leaves, cinnamon sticks, lemongrass, cloves the ingredients that were readily available and cardamom to the oil – it should sizzle to her (the English mustard and soy sauce slightly. Once you to start to smell the delicious are relatively recent additions!) however aroma, add the onion paste and stir through. the flavour remains Sri Lankan at its core. Once slightly softened, add the curry mix The quantities and measurements I’ve given and stir to combine. Add the mutton along are only guidelines – my mum’s most important with the chilli powder, curry powder, turmeric bit of advice is to always adjust to your and salt. Stir occasionally and when the own taste, so that your preferred balance meat has browned all over, add the chopped of flavours comes through. tomatoes, mustard, soy sauce, vinegar and tamarind paste. Give it a good stir Serves 6-8 and simmer uncovered for 30-40 minutes. Adjust the seasoning to taste and serve Ingredients with rice or flatbreads. 1½ onions, chopped 2 green chillies, roughly chopped Tips 2 thumb-sized pieces of ginger, peeled • The other half of the onion can be used and roughly chopped in a fresh tomato and onion sambol to 9 cloves of garlic, peeled serve as an accompaniment. 2 tbsp vegetable oil • My mum swears by Larich Mutton Curry Mix 5g curry leaves but any spice paste will do; they will all give 2 cinnamon sticks, broken up a bit slightly different results – find your favourite 1 stick of lemongrass, bruised and quartered and make it your own! 6 cloves • You could use lamb instead of mutton, 12 cardamom pods, crushed and husks but I find that mutton stands up better to removed the robust flavours and has a more suitable 100-150g of Larich Mutton Curry Mix texture once cooked; goat is also a good 1kg mutton leg with bones, diced and trimmed alternative. of fat 2 tsp chilli powder About the author 2 tsp roasted curry powder Dr Shanika Basnayake studied medicine ¼ tsp turmeric at Oxford before working in geriatric and 1 tsp salt respiratory medicine at Hammersmith Hospital 1 x 400g can chopped tomatoes and in Psychiatry at Charing Cross Hospital. 1 tsp English mustard She has recently been on our Food Writing 2 tsp soy sauce Retreat with Andy Lynes, and is currently 1 tsp vinegar a student on our Three Term Diploma in 1 tsp tamarind paste Food and Wine.

Intrigued? If you love the taste of Sri Lankan cuisine and wish to cook authentic dishes at home, don’t miss Fresh Flavours of Sri Lanka, running on 2nd May and 25th July at Leiths. Photo Shanika Basnayake.

View all our courses and classes online at leiths.com 37 This map shows the London Underground / Leiths Loves: Rail station nearest to the listed market. London Food Markets

1 West Hampstead Farmer’s Market Spend a Saturday celebrating the best of seasonal produce, from wild garlic in March, to fresh game in October. (Saturdays) West Hampstead

2 Portobello Vegan Night Market 1 London’s only regular vegan night market is a plant-based paradise where, vegan or not, you’re guaranteed to eat and dance the night away. (Various dates) 2 Ladbroke Grove 3 3 4 Portobello Market Legendary for its antiques and bric-a-brac, Portobello Market 5 6 also offers an immense choice of fresh fruit and vegetables. You’ll love the assortment of family-run street food stalls which have been there for decades. They really know their stuff. (Mon-Sat) Notting Hill Gate 14

4 5 6 Brook Green Market and Kitchen The Food Market Chiswick Duke of York Square Market A Saturday delight brimming Feel connected to the countryside Spoil yourself with a whole- with organic produce and the in the heart of Chiswick. In this some afternoon sampling freshest fish around; take farmyard setting, you can enjoy artisanal and locally Friday’s catch straight home anything from hot, homemade produced meat, game, fish, bread, and onto your plate. (Saturdays) sausage rolls to handmade sushi. cakes and much more, before Shepherd’s Bush Market (Sundays) hitting the shops on the King’s Turnham Green Road. (Mon-Sun) Sloane Square

38 View all our courses and classes online at leiths.com 7 8 9 Canopy Market Kings Cross Brick Lane Food Hall Victoria Park Market A foodie heaven providing all A lively hotspot for international Test your taste buds with new the eats. Indulge in fresh pasta, culinary delight, situated in flavours at this thriving market hand-filled cannoli, sourdough The Old Truman Brewery’s in Hackney; enjoy your Kombucha grilled cheese toasties, much loved Boiler House. on tap and discover an array prize-winning croissants (Sat & Sun) of fresh start-ups. (Sundays) and so much more. (Fri-Sun) Old Street Bethnal Green Kings Cross St. Pancras

10 Borough Market Dating back to the 11th Century and now housed in buildings from the 1850s, this iconic market is still the place to soak up the best of London’s food and drink suppliers. (Mon-Sat) London Bridge

11 Brockley Market 7 A vibrant wonderland of fresh produce and on-trend traders. 8 9 Roam around weekend-style with a glass of natural wine or a pint of local craft beer in hand. (Saturdays) New Cross

12 10 Crystal Palace Food Market Support all things local at this charming community food market. Celebrate produce sourced from tiny organic farms, fruit and veg grown at the local allotment, and homemade pickles 11 and preserves made by residents. (Saturdays) Crystal Palace

13 14 13 12 Northcote Road Market Historically a humble fruit and veg Brixton Village and Market Row market, Northcote is now packed Enjoy the creative atmosphere with fresh bread, cured meats, and start the day the right way baked goods and a tempting hog with a classic brunch and a cup of roast stall. (Mon-Sun) house roasted coffee. (Mon-Sun) Clapham Junction Brixton

View all our courses and classes online at leiths.com 39 40 View all our courses and classes online at leiths.com Meet our Alumni: Alistair the Herb Hero

Our love affair with global food has brought the realisation that herbs are fundamental ‘I grew up on Jekka’s to great cooking; from the energizing parsley of a Lebanese tabbouleh to the sprinkling Herb Farm in Bristol, of oregano on a pizza. Herbs can be the star or the hidden hero of a dish. Imagine a Caprese so good food was in salad without the basil; it’s a non-starter, and don’t forget the rosemary for your roast my blood. We worked lamb, not to mention the mint sauce. hard but we ate well.’ With that in mind, one Leiths alumnus has While I was studying at Leiths, I was also now dedicated his career to herbs, and his planning new ventures for the farm. From background in science allows him to dig cookery classes to corporate events and our gift deeper into their fascinating properties. shop, I knew we needed to innovate, and I‘d often Alistair McVicar tells us his story. take business calls in the corridors of Leiths! I finished the Diploma in 2019 and going back to At school, I couldn’t decide whether to become Bristol felt right. My parents have created a scientist or a chef. I did some work experience a unique space at Jekka’s; our Herbetum is home in a Michelin starred restaurant and found it to more than 300 types of culinary herb plants exhausting, so I headed to university to study and I wanted to safeguard it for the future. Oceanography. I wanted to help understand and protect the ocean, and went on to achieve Herbs are the backbone of our masterclasses a doctorate in climate change. After that, at Jekka’s. It’s a fully immersive experience, I used my experience in data science to build with students learning about herbs and bringing a career as a management consultant. them to the fore in their cooking. Recipes have included Bay infused crème anglaise, Lemon thyme That could have been the end of my story, but I tarte tatin, Ginger rosemary chocolate truffles couldn’t seem to stop adding food experiences to and our take on Ursula Ferrigno’s Rosemary my life. I took Rick Stein’s fish course in Cornwall, spelt bread. got the train to Seville to spend a week at Finca Buenvino, and cooked at Ballymaloe in Ireland. After lunch, mum takes guests on a Jekka’s Herbetum tour. She outlines the different herb I grew up on Jekka’s Herb Farm in Bristol, so good families and highlights the culinary and medicinal food was in my blood. We worked hard but we ate properties of her favourite plants. well; I remember fruit de mare, crème brûlée, and my grandmother’s rosemary roast potatoes. I am continually learning more about the importance of herbs and I write blogs to share One day, while working in consultancy, I heard my what I find out. For example, thyme aids digestion mother Jekka McVicar discussing food on BBC and helps break down fatty foods, which is why Radio 4. I realised how much I missed the herb it is found in rich foods such as stocks and stews. farm, and decided to go back, but it felt important to develop my own food expertise first. That’s how I ended up at Leiths!

View all our courses and classes online at leiths.com 41 With a background in business, I’ve been keen to expand our offering. Last year, we launched ‘I’ll never stop finding a unique range of herbal infusions. Our Summer Garden infusion contains lemon verbena, which new ways to use herbs.’ is calming and aids digestion, and our Eastern Promise tea uses tulsi, a plant that has been Like an inventor in a toolshed, I have a feeling used in the treatment of a number of diseases I’ll never stop finding new ways to use herbs. for centuries. If you fancy getting involved yourself, why not try my grandmother’s recipe for Lemon We believe it is important for children to stay verbena crème brûlée, which I’ve shared connected to the land, so another innovation on the Leiths blog. is our new adult and child masterclass. We‘ll teach children and their parents (or chosen @a.mcvicar adult) to grow herbs in the morning, and in the www.alistairmcvicar.com afternoon we will cook with them. There will @jekkasherbfarm be Basil biscuits and Marigold scones, www.jekkas.com which are sure to intrigue the youngsters.

42 View all our courses and classes online at leiths.com Eco-conscious Eating

I may not work in climate science any longer, but the environment is never far from my mind. ‘I like to follow what Back in 2012, when I was doing my PhD, I wrote an article on the impacts of climate change on I call a ‘planetary the global food supply chain, along with Sir Professor Brian Hoskins. Sadly, not a lot has health diet’.’ changed in the political arena since then, but the I am not vegan, but I only eat meat from time science has become more robust, and the effects to time. I like to follow what I call a ‘planetary of climate change are now being felt acutely. health diet’. Here are my tips:

• Grow your own food. Not only is it healthier, it also improves biodiversity and the ecosystem by supporting pollinators and other wildlife. A recent article in Imperial’s newsletter links pollinators to vitamins in plants, which I find fascinating.

• When you buy food, check the food mileage and understand how perishable your food is. Less perishable food can be shipped (rather than flown) which has a smaller carbon footprint. However, on the whole, try and buy locally and in season.

• If you eat meat, eat less meat, and increase your consumption of nuts and pulses.

• Buy organic, free range or locally sourced meat. Enjoy food and do not be constrained by what is in the supermarket; finding new ingredients in local farm shops makes experimenting with recipes a joy.

Many of us are looking for ways to eat more sustainably and reduce food and packaging waste, but busy lifestyles can make it hard to stay on track. We think the key is to slowly incorporate small changes; some are no hardship at all, and many have additional benefits! What do you think? We’d love it if you shared your ideas with us on social media channels using #GreenerEating and tagging @LeithsCooking.

View all our courses and classes online at leiths.com 43 Lunch Through a Lens

By Liv Shaheen

Our food photography teacher Charlie How would you describe the industry Richards is a master of the sumptuous, when you were first starting out as can’t-stop-staring food image. His work a food photographer? is routinely featured in Good Housekeeping The industry was much smaller when I started and The Sunday Times, so it seems slightly and everyone knew everyone. That still seems unreal that I’ll be taking his course to be the case today, but what really surprised in ten days. I wanted to find out a little me was just how friendly everyone was and more about this renowned talent. continues to be. It’s a very competitive industry but photographers, art directors and food Charlie, what initially stylists all get along very well. London is a big, sparked your interest anonymous city but the industry feels small in food photography? and welcoming. My former career was in biological imaging, so my original plan was to move into medical or forensic photography.

After taking a photography degree, I assisted a number of different photographers who were involved in areas such as food, still life, cars and fashion. I spoke to a police forensics officer, and experienced scientific photography in areas such as parasitology, but weighing everything up it was really very clear – I loved food and I loved the industry!

Food photography is so natural and colourful, and a very important part of everyday life. Working with food stylists, chefs, designers and art directors was always a joy, with everyone being very friendly and passionate about what they did, so for me it was an easy decision. ‘I loved food and I loved the industry!’

44 View all our courses and classes online at leiths.com What would you say are some of the key ‘London is a big, trends in food photography today? Oh they keep changing! I stick to what I know anonymous city but and how I want to shoot! There’s a current trend for harsh lighting and ‘quirkiness’, but for me, the industry feels food is so natural and colourful, why would you make it look artificial? It needs to look appetising small and welcoming.’ and make you want to eat it, surely. That said, What are the biggest changes you have I have some interesting ideas in the pipeline witnessed in food photography throughout for 2020…perhaps they will be quirky and your career? harshly lit too… When I started I was shooting film and I had one camera (an old Rolleiflex), a lightmeter How do you envisage the future of food and a tripod. That was pretty much it. After photography? Do you predict any a few shoots I started with digital, but back future trends? then it wasn’t as refined as it is today. The advent Maybe mobile phones will replace simple digital and domination of digital has been a huge change. cameras, and apps that can improve lighting, The amount of kit required today is a financial composition and colour will mean amateur shots burden, but equally, good digital cameras are are able to compete with professional imagery. much more affordable now that the technology I know of one cookbook that was shot on a phone has moved on. It can be difficult to keep up recently (not by me I might add – and I don’t with the latest developments in social media. think the publisher even knows, so I can’t say It doesn’t come naturally to everyone, yet clients who) and if that is possible, then the work that expect photographers to understand what is left for the high-end and expensive cameras, works on social. with large production costs such as studios and lighting, is going to get squeezed. That said, there is still plenty of work out there and no shortage of opportunities. Everyone has to eat, so perhaps the industry will go from strength to strength!

What advice would you give to any aspiring food photographers out there? Don’t obsess about kit. When you’re starting out, keep it simple and start with one camera and more importantly one good lens. Assist as many different photographers as you can. Be friendly, work hard and build it up from there. Oh, and don’t eat the food a food stylist has prepared BEFORE it is shot by the photographer if you are assisting – as I learnt the hard way!

Wondering how Liv got on when she took our Food Photography course? Visit Leiths.com/blog to read her story. Our next Food Photography course with Charlie Richards will run on Saturday 26th and Sunday 27th September. Photo Charlie Richards for Good Housekeeping. Photo Charlie Richards

View all our courses and classes online at leiths.com 45 Wise Words

Our managing director, Camilla, grew up amongst hand-painted plates and state-of- the-art food processors in her Dad’s cookware shop, Divertimenti. From taking the Diploma herself, to cooking in top restaurants and writing cookbooks, to leading Leiths for more than a decade, she‘s got a pretty good handle on the food industry, and has been a friend and sounding board to many food industry names. We knew she’d have some excellent advice to share with us.

It’s a much-debated subject, but how do you describe the pros and cons of a culinary education versus being self-taught? Being self-taught can bring tremendous freedom the Intermediate Term, giving students the to a chef’s journey. Many who choose this route chance to meet with top chefs, restaurant are hugely creative and bring forth innovation groups and private chef agencies, as well as in whatever they pursue. However, every year food editors from magazines and Leiths alumni we have restaurant chefs coming to Leiths who have started businesses. because they feel like they have hit a glass ceiling. It’s often a case of lacking solid training in What’s the best advice you can give someone foundation skills and the science behind food. graduating from Leiths? Spread your wings. After graduation, working Although some chefs manage to do the research freelance over the summer months is a wonderful and teach themselves, most benefit from being way to gain varied experience. Be open to many in a learning environment with a professional roles. Options are abundant and no two kitchens teacher guiding them through both theory or businesses are the same. and practical application. It can be challenging to develop a full range of skills in a restaurant There is a chef shortage in the UK so be brave, kitchen, as the restaurant will often focus on hone your skills first, prove your competence one or two concepts or cuisines. in the kitchen and seek creative roles in an environment that feels right and challenges On the Diploma, students learn a full set of skills, you to grow and continuously learn. preparing them for success in each and every type of kitchen. They have the opportunity What’s your opinion on stages or unpaid to experiment, making mistakes and learning internships for your graduates? from them, without it affecting customers Stages are a valuable way to understand the or business. different styles of kitchen. Even if it is unpaid, these experiences can give you a chance to see We also help our graduates to make connections. if that environment suits you. However, your Last year Sarit Packer came to talk to our skills are valuable, so I wouldn’t recommend students about leading a thriving female-driven getting on a hamster wheel of unpaid work. kitchen; whilst Ben Tish showcased the concept Up to two weeks is worthwhile and a reasonable behind his exciting new opening, Norma. timeframe to discuss the prospect of a paid We run a really well attended careers fair in position with a potential employer.

46 View all our courses and classes online at leiths.com Where do you love to eat out? River Café – always on my list. ‘Hone your skills Norma – my favourite new opening. Maroush – for a Lebanese Shawarma. first, prove your This has been a staple for me since sixth form and acted as my version of street food as a teen. competence in the I will never stop craving this. The Wolseley – perfect for a special kitchen and seek Afternoon Tea. creative roles in an The Dusty Knuckle Bakery – for their dreamy focaccia. environment that feels This is an excerpt from an right and challenges interview published on the CounterTalk website. you to grow and Set up by Ravneet Gill in 2018, Countertalk features job advertisements continuously learn.’ from companies Ravneet can vouch for, networking supper clubs and interviews with inspiring chefs. The team promote supportive, professional working kitchens.

Photo Charlie McKay. Tasting samples in the demonstration theatre.

View all our courses and classes online at leiths.com 47 Images courtesy of thehoxton.com.

48 View all our courses and classes online at leiths.com Time to Mingle Where to find the best food industry networking events.

When you work in the food industry, Countertalk – networking can be a brilliant way to exchange 3 for food industry movers and shakers ideas, champion others, meet like-minded countertalk.co.uk friends and have a bit of fun. Here are some of our favourite events… Ravneet Gill is a pastry chef and the founder of the Countertalk careers app and website. Hoxton Hotel – Her exciting event series connects chefs and 1 for the focused foodie enthusiast food industry professionals, providing education, promoting the industry and fostering new thehoxton.com talent. Through industry chats and communal With nine hotels across the globe (three of which breakfasts, Countertalk dives into the issues are in London) the Hoxton team host a series everyone wants to unpick. of food related events throughout the year. They excel at creating intimate spaces, allowing Genomic Gastronomy Events – you to delve into fresh topics and meet new 4 for food futurists and sustainability buddies via cooking classes, guest appearances, champions pop-up supper clubs and cocktail tasting sessions. genomicgastronomy.com YFood – This artist-led think tank examines the 2 for budding food tech pioneers biotechnology and biodiversity of the human food system…which sounds a bit like jargon yfood.com but the events are really fun, informative and Not only do YFood host London Food Tech Week, down-to-earth. The Leiths team visited ‘FOOD: they also run YFood Insight and Innovation Day, Bigger than the Plate’ at the V&A and we loved plus YFood Tech Wednesdays in London and the playful way they shared in-depth research Manchester. With fascinating talks from food tech by creating memorable, interactive experiences. pioneers, Q&A sessions and well-chosen drinks, these events will connect you with the companies, Ladies of Restaurants – technologies and trends that are shaping the 5 for ladies living that hospitality life future of food. ladiesofrestaurants.com The Ladies of Restaurants gang are working to fix the gender gap in the hospitality industry. The group host events, workshops, training sessions, field trips and networking events. Welcoming women working in all areas of the food and drink sector, LoR is led by founder Natalia Ribbe - a FOH guru in her own right - and Grace Welch.

View all our courses and classes online at leiths.com 49 Design a food career that fits you perfectly Open the top-rated Our wide range of courses destination restaurant lets you create your own in a beautiful region of programme, whether you want the Himalayas. Lead a to study healthy cooking with trendsetting waste-free renowned nutritionists, learn kitchen. Become Head from a top food photographer, Chef by age 30. Cook or ask our visiting restaurant gorgeous vegan food consultant how to make your on a private island. Trace business thrive. your culinary heritage and Whether you’re starting publish your own cookbook. out or changing careers, Launch a boutique hotel and if you love the idea of a get listed in the Michelin career in food, we’ll help Guide. Reinvent the wedding you make it a reality. catering company. Make editor on a food magazine.

Leiths alumnus Pete Dreyer, Food Writer at Great British Chefs magazine.

Leiths graduates are some of the most passionate and original food professionals around, and we can provide all the guidance and challenge Leiths alumna Rose Ashby, Head you need to join their ranks. Chef at Spring, with Skye Gyngell. We offer a full time Diploma course and so many flexible Kids cookery maestro Earleen Taylor training options. You can in her student days at Leiths. even study online or in the evenings, and there are “Everybody looks up to Leiths to visa-friendly options for produce the best graduates.” international students too. – Yotam Ottolenghi “If ever anybody comes to me for a job and I hear they’ve trained at Explore your options. Call us to arrange Leiths, I want them.” an interview, or visit Leiths.com to book – Rick Stein onto an open evening.

For inspiring graduate stories search #MadeAtLeiths

50 View all our courses and classes online at leiths.com How to find us

By Bus By Tube The following buses stop near Leiths: Stamford Brook (District line) – Routes 94 and 237 stop on Goldhawk Road. 10 minute walk. Route 266 stops on Askew Road. Goldhawk Road (Hammersmith and City Line) – 15 minute walk or 5 minute bus journey on By Car route 94 or 237. Metered parking is available outside school. Shepherds Bush (Central line) – 15 minute Current prices are £2.90 per hour (July 2019). bus journey on route 94 or 237. There is no charge for parking after 5pm or at the weekend. We are not in the By Overground Train congestion zone. Shepherd’s Bush – 15 minute bus journey on route 94 or 237.

WORMHOLT RD

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Stamford Turnham Brook Green GOLDHAWK RD A402 Ravenscourt Park KING ST A315

View all our courses and classes online at leiths.com 51 leiths.com

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Explore your options. Call us to arrange an interview or visit Leiths.com to book onto an open evening.

Booking information

All classes and courses with Enthusiasts Courses Professional Courses the exception of professional Courses must be paid for All professional course courses can be booked in full at the time of booking. bookings must be online. accompanied by a signed Cancellation enrolment form and a deposit. Online leiths.com All enthusiast class and course Please book an appointment bookings are bound by our at the school to discuss your By Telephone 020 8749 6400 Enthusiast Course Terms and suitability for our professional Monday – Friday 9.00 – 17.00 Conditions, which include our courses. cancellation policy. To view these in full, please visit In Person www.leiths.com/about/terms. Cancellation Leiths Reception, All professional course bookings are 16-20 Wendell Road, Refunds cannot be offered bound by our Professional Course Terms and Conditions, which include London W12 9RT on any missed sessions our cancellation policy. To view Monday – Friday 9.00 – 17.00 of multi-part courses. these in full, please visit www.leiths.com/about/terms. By Email leithscook Booking Enquiries: Information correct at time of going leithscooking to print. Leiths reserves the right to [email protected] change course and class dates, leithscooking General Enquiries: prices and recipes/menus or cancel [email protected] Leiths School of Food and Wine courses if necessary. leiths.com

SIGN-UP TO OUR EMAIL NEWSLETER

Explore your options. Call us to arrange an interview or visit Leiths.com to book onto an open evening.

Booking information

All classes and courses with Enthusiasts Courses Professional Courses the exception of professional Courses must be paid for All professional course courses can be booked in full at the time of booking. bookings must be online. accompanied by a signed Cancellation enrolment form and a deposit. Online leiths.com All enthusiast class and course Please book an appointment bookings are bound by our at the school to discuss your By Telephone 020 8749 6400 Enthusiast Course Terms and suitability for our professional Monday – Friday 9.00 – 17.00 Conditions, which include our courses. cancellation policy. To view these in full, please visit In Person www.leiths.com/about/terms. Cancellation Leiths Reception, All professional course bookings are 16-20 Wendell Road, Refunds cannot be offered bound by our Professional Course Terms and Conditions, which include London W12 9RT on any missed sessions our cancellation policy. To view Monday – Friday 9.00 – 17.00 of multi-part courses. these in full, please visit www.leiths.com/about/terms. By Email leithscook Booking Enquiries: Information correct at time of going leithscooking to print. Leiths reserves the right to [email protected] change course and class dates, leithscooking General Enquiries: prices and recipes/menus or cancel [email protected] Leiths School of Food and Wine courses if necessary.