Ambition Knows No “Boundary” At Leiths

In celebration of its 40th anniversary, leading UK cooking school Leiths, has joined forces with multi-award winning hotel Boundary Restaurant, Rooms, Rooftop to create a unique training programme for students on the renowned Leiths Diploma in Food and Wine.

Boutique design hotel, Boundary is home to three unique restaurants and six Leiths students will be chosen to spend time training in the Boundary kitchens under the careful guidance of talented head chef Frederick Forster.  Leiths and Boundary share a grounding in classic techniques, combined with contemporary, refined recipes, making this the idea partnership for the skills development of Diploma students.

Camilla Schneideman, Managing Director of Leiths says; “Being able to work with Boundary is such an incredible opportunity for our students.  We pride ourselves on our thorough training in techniques and skills, so for our students to be able to put these skills into practice in a live restaurant environment is something you can't put a value on.  Frederick is such a skilled chef, and for him to have such confidence in our students, and allow them to cook and serve food so early on in their training is a great compliment.”

Diploma students were treated to a cookery demonstration by Frederick Forster on 19 November to showcase the best of Boundary cuisine and invited to apply for the coveted positions.  The first stage will commence on Wednesday 7 January, and students will be cooking and serving Boundary dishes in the restaurant on 4 consecutive evenings.  A second placement will take place in April when students will be able to develop the skills they have learnt on the Diploma and they will complete their experience at Boundary in July when they will be given the fantastic opportunity to design the menu with Frederick Forster.

Frederick adds “I am looking forward to seeing how the students develop over the year and build upon their skills and training by teaching them our dishes.  I believe that by the end of the experience we will have competent and skilled chefs who will be able to meet the challenges of a busy London restaurant.”

The students will be recording their progress on the Leiths blog, and guests and member of the public are invited to select the dishes prepared by the students from the Boundary menu.

To find out more about Frederick Forster's demonstration to Leiths students, read Florence Cornish's account of his visit on the Leiths blog (


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