#LeithsOnline

NUTRITION IN CULINARY PRACTICE UNIT 11: COOKING WITH PROTEINS To put some nutritional theory on proteins (from Unit 10) into practice. Poached Chicken with Pre...

Leiths: Week 12 👩🏻‍🍳 We’re halfway through! That came out of nowhere. All about timing this week (you’ll see my brain breaking trying to do the maths to calc...

Tired but happy as I’ve passed my Two Day Chef Skills👩🏻‍🍳Assessment and Accreditation ‘Weekend’ at Leiths School of Food and Wine in London. Fantastic day yest...

Essential Cooking / Unit 12: Time Planning & Roast Chicken Session 2 - Roast Chicken & Accompaniments Roasts are a very familiar territory for me but, as with...

Leek and potato soup week two of leithsonline #leekandpotatosoup #soup #food #foodphotography #photography #foodies #foodgram #foodstyling #leithsonline #leiths...

Leiths: Week 11 👩🏻‍🍳 Let them eat cake - and boy have we enjoyed a lot of cake! We made a melted sticky ginger cake (using opiesfoods Stem Ginger, my new fav...

With Mothers Day on the horizon here’s a recipe for your repertoire to knock her socks off: Sweetcorn fritters with Chilli Jam. Want to make this dish? Head on ...

Essential Cooking / Unit 11: Creamed & Melted Cakes Session 1 - Gingerbread Cake Session 2 - Victoria Sponge Cake Session 3 - Carrot Cupcakes A shift back fro...

A couple of weeks ago, I went to London to complete my first cookery course and gain accreditation. It was a fabulous 2 days at Leiths, and I passed my theory a...

Lunch! But make it a Leiths Online lunch. You will never have a bowl of leek and potato soup so full of flavour as this one. #leithsonline #soup #recipe #coo...

Leiths: Week 10 👩🏻‍🍳 All I can say is YOU’RE WELCOME for every single one of these faces. Seafood. I struggled this week! Everything turned out fine in the e...

Leith’s session 4: Shortcrust Pastry 🍰🍓🫐 This session was learning about short crust pastry. First I made a leek and gryere tart which was delicious. In areas...

MyFirstSourdough™️ Very happy with my first sourdough attempt, quite nice colour, blistering, and sour flavour. Some minor shaping issues and would have liked s...

Essential Cooking / Unit 10: Shellfish - Crustaceans & Molluscs Session 2 - Moules Marinière and Garlic Bread Session 3 - Prawns with a Gremolata Crumb Session...

ESSENTIAL BREAD & PATISSERIE UNIT 9: FOUGASSE Using steam to create an open texture and a beautiful crust. Fougasse leithsonline leithscooking leithseducation...

NUTRITION IN CULINARY PRACTICE UNIT 9: COOKING WITH OILS Learn how cooking healthy food doesn’t mean you can’t use oil, it just means that you need to think mor...

Let's check in with Zoe Ombler, AKA the epicureansailor who earned her Chef Skills accreditation in 2022 and has been working as a private chef, running cookery...

NUTRITION IN CULINARY PRACTICE UNIT 9: COOKING WITH OILS Learn how cooking healthy food doesn’t mean you can’t use oil, it just means that you need to think mor...