Leiths School of Food and Wine

• Location: London, England
• Age of students: from 18 years old,
• Type of study: blended,
• Language of instruction: English.

Leiths School of Food and Wine is one of the most respected culinary establishments in the United Kingdom. Founded in 1975 by renowned chef and food writer Prue Leith, the school has been providing high-quality culinary education for over four decades, offering a wide range of courses for aspiring chefs, home cooks, and culinary professionals.

The mission of the Leiths School of Food and Wine is to inspire aspiring chefs and gourmets, to give them the opportunity to fulfill their culinary dreams. The school strives to provide a supportive and inclusive learning environment that fosters creativity, passion, and excellence. Experienced teachers work tirelessly to provide Leiths School of Food and Wine students with a well-rounded education covering all aspects of the culinary arts, from basic techniques to advanced skills.

Leiths School of Food and Wine's comprehensive curriculum covers everything from basic cooking techniques to advanced cooking skills. During the education, special attention is paid to the use of high-quality seasonal ingredients and sustainable cooking methods.

At Leiths, the emphasis is on cooking simple ingredients from scratch and executing techniques correctly, even with the most basic equipment. Students on the Diploma program have opportunities to cook sous vide and use Thermomix and Pacojet machines.

In a published student account, preparing for class involved a daily work plan, extra reading on theory, and instructional videos. Practical sessions began with a discussion of the day’s goals and expected results. Students were usually given a set time to serve their dishes and received feedback immediately afterward.

On the Level 7 Advanced Certificate course, mornings are dedicated to theory, while afternoons provide practical training to reinforce the skills and techniques covered.

• Leiths’ partner school program serves students aged five to eighteen. It includes Level 2 & 3 accredited qualifications, life-skills courses, and extracurricular clubs,
• The PGCE in Food and Nutrition prepares food and nutrition teachers and was developed in partnership with the University of Roehampton. The program combines specialist training with school placements.

A graduate’s restaurant, Shwen Shwen, received a Michelin Bib Gourmand and Michelin’s Opening of the Year award. Its other honors include Condé Nast’s Best New Opening award, Trailblazer of the Year at the National Restaurant Awards, and Menu of the Year at The Cateys.

In 2022, a graduate won Young Pastry Chef of the Year, an award for the best young talent in pastry.

• The school is the permanent home of HP’s National Book of Bakes, a collection of hundreds of family recipes,
• In a published account, a Diploma student described the uniform: a chef’s jacket, checkered pants, a neckerchief, a hat, and an apron,
• The first Honorary Culinary Diploma in Leiths’ history was awarded at the 2026 graduation ceremony.

Leiths School of Food and Wine does not provide accommodation, however, it can provide prospective students with a list of local rental properties, rooms and student residences.

Events are held throughout the year at the Leiths School of Food and Wine, including Open Days, Talks, Q&A sessions, career workshops.

The school hosted a Careers Fair attended by industry professionals and Leiths graduates.

• Leiths was found to exceed expectations at its ISI inspection in November 2024 and Extended Monitoring Visit in May 2026. The May 2026 report rated the quality of the curriculum, teaching, and learners’ achievements as excellent,
• Leiths List Connect, the school’s in-house recruitment agency, helps students find work experience and jobs tailored to their interests. Support is available to both students and graduates after they finish their studies,
• According to one graduate’s account, two teachers worked in the classroom at the same time,
• Students learn to use resources efficiently and reduce kitchen waste,
• Anyone reporting harassment or sexual misconduct is offered support by the Designated Safeguarding Lead, a Deputy Designated Safeguarding Lead, or one of the school’s Mental Health First Aiders.

Leiths School of Food and Wine is located on Wendell Road, east of Shepherd's Bush, near Ravenscourt Park. It is easily accessible by tube (via Stamford Brook, Goldhawk Road or Shepherd's Bush) and by ground transport. For those who prefer to travel by car, there is a cashless parking lot nearby.

Leiths School of Food and Wine is located on four floors of a bright building on a quiet street. There are four kitchens, three of which are used for full-time students, and the fourth for recipe development, workshops, photography and other activities. The kitchens are equipped with equipment that meets the highest requirements of the industry. All students are educated in their own self-contained workstations, professional gas ovens and hobs are designed for a couple of students.

On the ground floor, there is a demonstration kitchen where Leiths teachers, guest chefs and guest speakers give workshops and lectures. The room is equipped with LCD screens and cameras installed on the stand so that students can follow each stage of work in great detail. There is a library on the top floor where students can take a break from working at the stoves and browse through an extensive collection of cookbooks – both classic and contemporary.

The school has a student dining room and a changing room.

Stamford Brook station is about a 15-minute walk from the school. From Goldhawk Road, the journey takes about 20 minutes on foot or 5 minutes on bus route 94 or 237. From Shepherd's Bush, it is about a 15-minute ride on bus route 94 or 237. Parking near the school is free after 5pm and on weekends.

Education at the Leiths School of Food and Wine is organized all year round, but there are also higher education courses that last from September to June and are divided into 3 terms.

Additional costs:

• Registration fee,
• Deposit,
• Visa,
• Medical insurance,
• Residence,
• Nutrition,
• Transport,
• Educational materials and overalls,
• Set of kitchen tools,
• Activities and excursions,
• Personal expenses.

The cost includes all core teaching, ingredients used in practical sessions, and access to the school’s professional facilities and resources. Some uniform and equipment items are also included, depending on the chosen qualification. Details are provided upon enrollment.

The deposit to secure a place is paid per certificate or for the full Leiths Culinary Diploma, which comprises all three certificates.

Payment is accepted by bank transfer or debit or credit card, excluding American Express. The school office is open Monday to Friday, 8:45am – 4:45pm.

At Leiths School of Food and Wine, we believe that candidates should be sure that they have found the right educational institution for their studies. Therefore, the school offers several ways to get to know each other:

• Informal meeting. This is an interview that takes place both in person and online. During the interview, candidates have the opportunity to ask questions and discuss their needs with a senior lecturer.
• Open evenings. The school regularly organizes open events where candidates can get acquainted with the cuisine, meet with students and interact with teachers in person.
• Culinary Experience Day is a trial day during which the candidate can feel like a student at the Leiths School of Food and Wine.

After the candidate has passed the individual interview, they will be able to enroll in the chosen course and receive a diploma/certificate of study. To secure a place, you must provide a completed registration form and pay a deposit.

Leiths School of Food and Wine's alumni include some of today's most renowned culinary professionals, top-notch chefs, food writers, and restaurateurs.

• A 2019 Culinary Diploma graduate became recipe development manager at HelloFresh,
• Another 2019 Diploma graduate worked on television productions including Saturday Kitchen, Cooking with the Stars, MasterChef, and Studio Ramsay,
• Two Diploma graduates joined the pastry team at The River Café in London shortly after graduating in 2021,
• A 2018 graduate joined Harrods and progressed from Commis to Chef de Partie,
• One graduate progressed from Chef de Partie to Head Chef at The Black Swan at Oldstead.

The curriculum is organized in English, so applicants must submit documents proving English proficiency: at least 6.0 in IELTS for an Essential or Foundation certificate or 6.5 for longer courses. A score of 6.5 corresponds to level C1 on the CEFR.

Leiths offers payment plans for culinary training. Options depend on the chosen certificate and course length. Signing up earlier may allow for more payments with smaller installments. A larger initial deposit reduces subsequent payments.

• The Core and Professional Culinary Certificates are usually paid for over three months,
• The full Culinary Diploma can be paid for in six installments over six months.

• Guardianship services during the studies
• Student supervision