When Prue Leith and Caroline Waldegrave opened Leiths School of Food and Wine in 1975, British food was a standing joke. French chefs ruled supreme, while the Brits were putting cheese and pineapple on sticks and buying their olive oil at the pharmacy. Leith and Waldegrave knew it was time for change.

Fast forward nearly fifty years and everything has changed. Our produce is first rate, our restaurants world class, and our chefs in high demand across the globe. We like to think that Leiths School of Food and Wine has played some part in that transformation.

You only need look at the school's alumni and where they are today. Leiths graduates can be found leading Michelin star kitchens, editing food magazines, writing bestselling cookbooks, and catering private parties; they’re setting up social enterprises, styling food for TV, cooking at farms, festivals, football stadiums; they’re creating viral recipes on social media, recording podcasts, and hosting sell-out supper clubs. Chef and activist Olia Hercules, Henry Harris of Bouchon Racine, Matt Tebbutt of Saturday Kitchen, chef Gizzi Erskine, Westcombe Dairy cheesemaker Tom Carver, Maria Bradford of Shwen Shwen, and Nat Middleton, head of food education at Food Behind Bars, are just some of the amazing individuals who’ve come through the school's doors.

As you can see, there really is no such thing as a typical Leiths student. They come to the school from different backgrounds and with different career goals. Some are straight out of school; others braving a longed-for career change. Many juggle jobs, families, and other responsibilities alongside their studies. Whatever your circumstances, there’s a course at Leiths for you; full-time or part-time, online or in person, or a bit of a mix.

The flagship course, the Three Term Diploma in Food and Wine, is the industry-leading full time cookery course for aspiring food professionals. Some students, with relevant experience can take it in two terms; others might follow only the Foundation, Intermediate or Advanced term.

For something even more flexible, you can take the Essential Cooking Certificate and Chef Skills part-time, online or evenings only. And for pro cooks looking for a C.V. boost or sideways move, the school has up-to-the-minute specialist courses in nutrition, plant-based cookery, patisserie, and wine- tasting. The specialist staff won’t only teach you how to cook, they'll also show you how to run a kitchen, start a business, set career goals, diversify, and be ready to enter and maybe even transform the food industry.

Thinking of taking your first step towards a new career but not sure where to start? Leiths are holding a Professional Courses Open House at the school in west London on Monday 24th April 2023, from 6.30pm to 8.30pm. It’s a great opportunity to see the school, have a tour of its teaching and demonstration kitchens, pick the brains of its teachers, and ask current students absolutely anything. There will be food and wine to taste and, if that’s not enough, all attendees will receive a Leiths voucher worth £150 off a professional course or £50 off a home-cook course.

Sign up to attend the event here.