Twitter Q&A: #AskLeiths Your Questions This Friday

On Thursday, hopeful students all over the UK will pick up their A-level results.

Whilst the typical university route is incredibly valuable for a huge number of people, it isn't necessarily the best option for everyone, so it helps to know more about the other forms of higher education that are available.

The nine month professional diploma at Leiths School of Food and Wine is one of those alternatives.

If you're considering taking the Leiths Diploma, we'd like to make sure you have all the information you need to make an informed choice.

That's why we're holding a Twitter Q&A from 2 – 4pm on Friday 19th August.

The session offers prospective students the chance to ask questions and have them answered in real time by Camilla Schneideman, the Managing Director of Leiths.

To take part, all you have to do is tweet a question to @leithscooking with the hashtag #AskLeiths between 2 and 4pm this Friday. Camilla will respond directly to you as quickly as possible, to help you in your decision.

Before tweeting, we recommend you look at our detailed course page by clicking here.

If your interest is piqued, we invite you to book a tour of the school and your interview by calling 020 8749 6400 or emailing

Look out for us in Friday's issues of the Evening Standard and Metro. You'll be able to read even more about the course as well as hearing from Mary Harding, Student of Year 2016, who will share her Leiths journey.

About the diploma

The three term Diploma, starting in the Autumn, comprises of the Foundation, Intermediate and Advanced Certificates. However, it can also be achieved in two terms, starting in January, if you have enough knowledge of cookery, previous culinary training, or sufficient practical experience to omit the Foundation Term.

“We do not simply train you to be a chef,” says Camilla. “We focus on training multi-skilled, resourceful culinary professionals; teaching the classical skills that you'll rely on whilst putting an emphasis on delicious, unfussy cooking where ingredients come first.

“Our modern approach encompasses world cuisines from Peruvian to Moroccan and a full complement of culinary techniques.”

If you want to find out more about Chef Wise go to the Chef Wise web site just follow the links below.


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