Learning From Scratch: Doing It The Leiths Way


If you read my little corner of the web regularly or Follow me on Twitter you’ll know that as October 1st drew around I started to get very excited about food.

Hold up, you’re thinking, you already get ridiculously excited about food, you massive fatty. How is this news?

To that question, my lovely readers, the answer is this: I was starting full-time professional culinary school, specifically at the renowned Leiths School of Food & Wine in London, and that is a reason to get very excited if there ever was one.


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