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CHEF SKILLS UNIT 7: FISH PREPARATION AND COOKING This unit focuses on fish preparation and fish cookery, utilising grilling and poaching as methods of cooking. ...

Leiths Online Cookery School Essential Cooking Course The final unit before the assessment Unit 23 - Dinner Party Watercress, pea, and mint soup with marinad...

We love to see all the brilliant creations our Leiths Online students are creating at home on our courses. Check out #leithsonline to see for yourself! A big th...

Week 4🍋 #leithsonline #london #pastry #patisserie #leithsdiploma

Italian meringue grissini and chocolate sorbet #leithsonline

Last week I messaged my family asking for a couple to volunteer to join us for a lavish 3-course meal on Sunday as I prepared one of the final units on the late...

Rare thick-cut aged beef sirloin + spicy herby chimichurri + creamy rich homemade stracciatella + buttery potatoes + homemade scooping ciabatta on the side An...

CHEF SKILLS UNIT 6: GRAINS Learn how to use grains that are nutritious - high in protein, fibre, complex carbohydrates, vitamins and minerals - are versatile an...

CHEF SKILLS UNIT 6: GRAINS Learn how to use grains that are nutritious - high in protein, fibre, complex carbohydrates, vitamins and minerals - are versatile an...

CHEF SKILLS UNIT 6: GRAINS Learn how to use grains that are nutritious - high in protein, fibre, complex carbohydrates, vitamins and minerals - are versatile an...

✨ Vanilla Panna Cotta ✨ Orange-infused Poached Rhubarb ✨ Finely diced Stem Ginger ✨ Almond Crumble A softly set creamy wobble, a contrasting biscuity bite an...

Leiths Online Cookery School Essential Cooking Course Unit 22 - Gluten-free week Chocolate Roulade So fragile. The roulade is filled with whipped cream....

CHEF SKILLS UNIT 5: EGG-BASED DESSERTS Learn how eggs are versatile ingredients that can leaven, lighten and enrich. Use eggs to thicken a Bay Bavarois and lig...

Seared Pork Fillet & Grape Agrodolce A rather classy dish paired with the most luxurious creamed potato (I’m calling it creamed potato because it befits the d...

CHEF SKILLS UNIT 5: EGG-BASED DESSERTS Learn how eggs are versatile ingredients that can leaven, lighten and enrich. Use eggs to thicken a Bay Bavarois and lig...

Leiths Online Cookery School Essential Cooking Course Unit 23 - Gluten-free week Gluten-free bread leithscooking #Leithsonline #bread #glutenfree #buckwh...

Catching up on some photos from week 11 of leithscooking essential II course. The theme was creamed and melted cakes with tips on baking techniques. ~ Victor...

CHEF SKILLS UNIT 4: FRENCH PASTRIES Learn how to make Pâte Sablée and Pâte Sucrée, high fat content pastries, renown for being tricky to make. Pâte Sucrée, Cho...