On 23rd September 2025, I will being a Culinary Diploma at Leith’s School of Food & Wine. I will chart my progress, experiences, stories of success and failure on these pages.
Leith’s Advanced Term – Week 8
This week was a tale of two halves: two days of assessment to start the week and two days of canapé prepping and partying to end. The assessment involved several new skills most of which we were attempting for the first time. Day one was a prep session but still required exam conditions of no…
Leith’s Advanced Term – Week 7
The week of the Opera Gateau! As the name implies, this cake is one dramatic, decadent diva. No lowly cake status here, but a gateau, or more specifically an entremet. A complex, multi-layered dessert, the name of which literally refers to ‘between servings’. Wikipedia describes an entremet as an edible scenic display, always spectacular, often…
Leith’s Advanced Term – Week 6
A slimmer’s portion of a week with just two days in school and the rest of the week half term fun in the (very hot) sun with the kids. The heat provided the perfect conditions for making a speedy focaccia. Rather than the usual two day process, I had delicious bubbly focaccia in just 12…
Leith’s Advanced Term – Week 5
The end of half term and a huge highlight to finish on: an all day chocolate extravaganza with the entire year group (see pic for how delighted we are to be reunited). Pastry expert, Caz, and side-kick, Ryan, together chaired a chocolate World Cup in addition to attempting to temper chocolate and build an opera…
Leith’s Advanced Term – Week 4
Some high highs this week: making croissants (successfully) for the first time and a shift at The River Cafe which threatens to break my resolve of not working in restaurants. The croissants were a 3 day labour of love. Day 1: make the detrempe and the butter block; day 2: laminate with four rolls and…
Leith’s Advanced Term – Week 3
I end week three with brain and belly full. So much to learn and eat and so little time. Our sessions in the kitchen this term are intense with multiple techniques to master and deliver within ever shortening service windows. In the classroom, new techniques and ideas abound. We end the day at capacity only…
Leith’s Advanced Term – Week 2
Necessity, arising from the tube strike, combined with a burst of beautiful spring sunshine has led me to change my commute to and from Leith’s. So long slow chug on the District line, hello bright and breezy walk along the Northcote Road, quick stint on the Mildmay line, and a final characterful trot through Shepherd’s…
Leith’s Advanced Term – Week 1
Two words to describe advanced term at the end of week one: complexity, refinement. The tone was set by the head of school on our first day back: the final term will require all our energy, commitment and focus if we are to achieve our potential. In the kitchens, the complexity of the recipes has…
Stage at Toklas – Day Three
Henceforth, I shall be finishing all of my dishes with a healthy dribble of extra virgin olive oil. My main take-away from three days at Toklas: extra virgin makes everything shiny and delicious. A case in point: the ricotta and orange cake with is drizzled with both an orange syrup and extra virgin before serving.…
Stage at Toklas – Day Two
I don’t think I’ll ever get used to the smell of a walk-in fridge. It’s dead air infused with stored food. A paradoxically stale odour. Working on larder section today, I was in and out of the fridge on repeat, mostly holding my breath. Perhaps I’m not cut out to be a pro kitchen chef.…
Stage at Toklas – Day One
One of the great (and not so great) things about having children is that they provide very effective distraction. In the morning hubbub of multiple breakfast courses and packed lunch prep I didn’t have time to feel nervous about the start of my stage at Toklas. It wasn’t until I was standing in the kitchen,…
Leith’s Intermediate Term – Week 10
The final week of Intermediate term before our exams! No tapering down for us; the week was as full, stretching and inspiring as every other this term. Monday started with a guest dem from Noble Rot Executive Chef, Adam Wood. This is a chef you would want to work for: focused on creating a positive…
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