Leiths Education

Venison, Carrot Purée, Artichoke & Pickles 🥒

This is the kind of dish you learn to cook on the Leiths Culinary School Professional Certificate. Venison with carrot purée, artichoke and pickles. Not just a beautiful plate of food, but a lesson in the skills and intensity of learning that set professional training apart. Butchery, purée work, precision plating, balancing flavours, every element demands focus and technique.

The Professional Certificate is where passion meets professional-level skill. If you’re serious about food, this is where it gets real.

Lobster. 🦞 Tomalley Beurre Blanc. Pickled Magnolia.
This is the level you reach on the Leiths Culinary School Diploma Certificate. Every element on the plate has a purpose from the richness of the Beurre Blanc to the floral acidity of the Pickled Magnolia cutting right through it. 💙🌸

This is what classical technique looks like when you make it your own.

Have you heard of megrim?
 
This undervalued flat fish is caught around the UK coast – yet most fish eaters here have never tried it. That's starting to change.
 
We're proud to have worked alongside .heroes and on a brilliant project bringing megrim (also known as Cornish sole) into school kitchens for the first time. Over 800kg will reach 48 schools across the southeast of England, giving 2,400 children the chance to cook and taste it.
 
We also collaborated with Fish Heroes on a free downloadable recipe pack for UK schools – featuring megrim baked en papillote with fennel and tomato. Simple, delicious and a great introduction to a fish worth knowing.

It’s the simple things - starting the day right at Leiths Culinary School. 🥓

She trained at Leiths. Then she opened Shwen Shwen and picked up a Michelin Bib Gourmand, Condé Nast Chef of the Year, and a National Restaurant Awards nomination along the way.

On Tuesday 15 September, comes back to Leiths Culinary School for an evening of demonstrations, stories and the kind of cooking knowledge you won’t find in a cookbook. Fizz on arrival, samples throughout, recipe pack to take home.
Link in bio to book. 🍽️

ASET funding is now open and if you’re a Food or Home Economics teacher, or training to become one, this could help fund your Level 7.

The All Saints Educational Trust offers individual awards supporting teacher training and professional development in Food and Home Economics education. One of our current Level 7 students came to the course as a practising GCSE Food teacher with a Geography background – no formal cooking training and says it has transformed both her practical skills and her sense of where she wants her teaching career to go.

Applications for 2026–27 close 5pm, 1 September 2026. Go to leiths.com to find out more about our Level 7 Advanced Certificate.

This week we welcomed Ollie Dabbous to Leiths Culinary School for a masterclass that reminded everyone in the room why the details matter.💙
The dish: lightly brined and steamed turbot, a tulip filled with crab and scallop mousse, and a light bisque made from the turbot bones with lemon verbena – split with lovage oil so it arrives at the table marbled green and white. Extraordinary technique, extraordinary result. 🦀🐟