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Leiths School of Food & Wine

Leiths School of Food & Wine was founded in 1975 by restauranteur, cookery writer and TV chef, Prue Leith. Leiths continues to be one of London’s leading cookery schools, running a wide range of training courses for chefs from across the world, including the likes of Diana Henry, Lorraine Pascale and Gizzi Erskine.

Leiths’ courses are aimed at a range of different abilities, from amateurs to career cooks, but each one always encourages and develops the same enthusiasm and passion for good food and wine. Leith’s students benefit from their highly experience teachers who are all professional chefs, as well as the many renowned chefs, cookery writers and Masters of Wine who regularly give demonstrations and lectures.

Leiths’ first book, LEITHS BOOK OF DESSERTS was published in 1997 by Bloomsbury Publishing. Since then Bloomsbury have published the hugely successful LEITHS COOKERY BIBLE (2003) and a number of others: LEITHS FISH BIBLE (2005), LEITHS VEGETABLE BIBLE (2008), LEITHS SIMPLE COOKERY (2008), LEITHS MEAT BIBLE (2010), and, more recently, LEITHS BAKING BIBLE AND LEITHS TECHNIQUES BIBLE, which were both published in May 2012.

LEITHS: HOW TO COOK was published by Quadrille in September 2013.

Leiths is run by Managing Director Camilla Schneideman.

@Leithscookery


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