ICSA Member Profile: Leiths School of Food and Wine, London

A global reputation and a household name in food

Leiths School of Food and Wine was established by Prue Leith in 1975 and is the most prestigious and respected cookery school in the country. Leiths is also a founder member of ICSA, holding an ‘Academy Member’ rating as one of the select group of ICSA schools to run cookery courses leading to professional qualifications.

Professional Courses, Short Courses and a brand new range of online courses

Leiths provides professional training for career cooks, short courses for amateurs, corporate team building events, recruits cooks for short or long-term appointments and produces a number of cookery books on a variety of topics… and now, Leiths has gone digital, with an exciting new range of online courses allowing you to learn from the comfort of your own kitchen.

An impressive alumni list

Leiths teaching staff are trained professionals with first-hand experience of restaurants and commercial catering.  Renowned chefs, cookery writers and Masters of Wine regularly demonstrate or lecture at the School. However, nowhere is Leiths’ status as a world-leading academy more apparent than in its impressive list of alumni, which includes names like Lorraine Pascale, Gizzi Erskine, Henry Harris, Matt Tebbut, Angela Malik, Diana Henry and even the Duchess of Cambridge. Many of our ICSA member cookery school owners and Chef tutors also benefitted from courses and careers at Leiths. They are now sharing their knowledge and experience with a whole new generation of domestic and professional cooks nation-wide.

Visit the Leith’s Cookery School ICSA profile here.