Hot cross buns are always one of the highlights of Easter. ⁠.⁠.Get into the spirit with our classic recipe for plump and airy buns, with perfect, precise crosses. ⁠.Click here for the full recipe:

Do you know your focaccia from your ciabatta? Bigas from your poolish? . Rise to the challenge and take a look at our range of breadmaking classes at Leiths here, available at all levels: Photos by @emmottelainea

What do you want to know?.

The cartouche, that handy parchment-paper friend. We can get quite a pace up making them, we have made quite a few. Here's our 'how to' just for you. For more easy to follow guidance on classic cooking skills, head to our website:

Artisan Month has arrived at Leiths! We are celebrating the know-how of artisanal produce with our guest teachers @theboywhobakes @lambposts @cuttingthecurdcheesemaking and our resident team of expert Leiths teachers. Head to the link to find out more:

Pancake Day (aka Shrove Tuesday) is nearly here!⁠ Let us show you how to get your pancakes perfect every time with our easy method that relies on a special tip for resting the batter. Head to the link for the recipe now: ..#PancakeDay #ShroveTuesday

We are excited to announce our alumni guest speaker for our Diploma Virtual Open Evening,@saskia.sidey.⁠ To hear more about Saskia’s journey, join our Diploma Virtual Opening by heading to the link and signing up now: #Leiths #MadeAtLeiths #CulinarySchool

To add a restaurant ready finish to your next dish, try chopping your herbs in a classic, chiffonade style. For more easy to follow guidance, head to our dedicated How To Section now: #Leiths #Culinary School #ChefsSkills

Is it time to make your culinary dreams a reality? Join us at our first Diploma Virtual Open Evening of the year on Wednesday 2nd of March at 6.30pm. Head to the link to sign up for all our spring/summer 2022 diploma introduction events: #CulinarySchool

A Peruvian-inspired feast and pisco sours; your Valentine’s menu with love from Leiths. Each recipe has been specially crafted by Leiths tutor Jane Montgomery, and designed so that all the hard work can be done ahead of time. You can find the recipes here:

Healthy has never looked so good. To master your skills in cookery and nutrition, try our online Nutrition in Culinary Practice course run in partnership with @purepackage. Head to the link to find out more, and sign up today: #HealthyCooking

Congratulations to Leiths alumna Natalia Middleton for being recognised as one of @codehospitality’s 30 under 30! 👏. #madeatleiths #30under30 #ukhospitality #leithsdiplomalife

For our final Veganuary recipe we're sharing these delicious mushroom and chestnut rolls with a homemade brown sauce. ⁠.Rich with umami flavour, you can get the recipe here: .⁠.#Leiths #CookingSchool #Veganuary #PlantBased

Is this the year to launch your own food, drink or hospitality business? Absolutely, says Chris Barber, Leiths Food Business Ambassador and consultant to food and hospitality businesses. Check out these tips, then secure your place on the course now:

It’s that time again to toast the Scottish poet Robert Burns for Burns Night. This year, plant-based eaters can enjoy a special vegan menu created by Leiths alum and Ballintaggart Farm and Cook School Executive Chef, Chris Rowley, found at this link:

Next up in our Veganuary recipe series is the aromatic and flavorful baby beetroot, pistachio oil and tofu salad. Check out the full recipe here: Don’t forget to snap a pic and tag us for a chance to win a place on our Essential Vegan class.

There’s no shying away from flavour for our next Veganuary-inspired recipe. Topped with toasted almonds, and sultana-studded bulgur, these Chermoula coated aubergines pack a real (plant-based) punch. Head to link for the full recipe:

It’s simple to make your kitchen more sustainable with tips from our resident ambassador for sustainable cooking, @marciecooks. Head to the link to find out more about the 4-part, weeknight course that will have you cooking more sustainably in no time:

It’s back to school for our three term diploma students today. For their intermediate term, our students can look forward to learning how to craft beautiful brioche, prepare partridge, master a soufflé and so much more. Head to the link to find out more:

We’re shaking up the Sunday roast this Veganuary with the first instalment of our weekly plant-based recipe series, Beetroot and Mushroom Strudel with Roasted Carrots and Onion Gravy. Head to the link for the full recipe: #Leiths #Veganuary

The countdown is on to roast potatoes, herby stuffing and turkey slices swimming in gravy. With the Leiths Ultimate Guide to Christmas Cooking, there’s still time to make the Christmas meal of your dreams a reality. Head to the link to find out more: