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CHEF SKILLS UNIT 12: BAKING Revisiting baking - Soda Bread made using the “rubbing-in method”. Soda Bread with Stilton, Dates and Walnuts leithsonline leithsc...

CHEF SKILLS UNIT 12: BAKING Revisiting baking - a cake made using the “muffin method” which includes making two caramels. Caramelised Banana Cake with Cream C...

Chef Skills passed 🎉 #leithsonline

Last day at leithscooking 🥲 Chef skills in Patisserie 2024 🩵 #leiths #leithsonline #london #leithsdiploma #patisserie

CHEF SKILLS UNIT 11: OFFAL Learn how to cook offal: eating offal uses all of the animal, helping to reduce food wastage. Chicken Liver Pâté with homemade toast...

CHEF SKILLS UNIT 11: OFFAL Learn how to cook offal: eating offal uses all of the animal, helping to reduce food wastage. Calf’s Liver with Pecan, Orange and Th...

Cured salmon canapés #leithsonline

Homemade donuts #leithsonline

CHEF SKILLS UNIT 10: LAYERED PASTRIES Learn how to make more technical layered pastries. Eccles Cakes (made with homemade Flaky Pastry) leithsonline leithsco...

CHEF SKILLS UNIT 10: LAYERED PASTRIES Learn how to make more technical layered pastries. Pork & Fennel Sausage Rolls (made with homemade Flaky Pastry) leiths...

Day 22 of becoming a homemade chef with a little help from Leith’s School of Food & Wine. Shellfish week wouldn‘t be complete without this classic! #culinary...

My first dish on leithsonline Plant-based Cookery course and my first attempt at cooking tofu. A brilliant alternative to a full English 😊 #plantbaseddiet #leit...

CHEF SKILLS UNIT 9: ITALIAN MERINGUE Learn how to make Italian Meringue, a more technical, stable and commercially used meringue. Italian Meringue Grissini l...

CHEF SKILLS UNIT 9: ITALIAN MERINGUE Learn how to make Italian Meringue, a more technical, stable and commercially used meringue. Baked Alaska with Gingerbrea...

Day 20 of becoming a homemade chef with a little help from Leith’s School of Food & Wine. Another shot at choux pastry - but make it savoury this time! #culi...

Day 18 of becoming a homemade chef with a little help from Leith’s School of Food & Wine. It’s the end of fish week and I gutted, scaled and filleted round fis...

THE ART OF FOOD PRESENTATION TECHNIQUES TO ELEVATE DISHES Demystify the art of restaurant-quality plating and food presentation and learn to elevate the plate....

Day 17 of becoming a homemade chef with a little help from Leith’s School of Food & Wine. It’s fish week and I learned how to fillet flat fish, turning it int...