Cinnamon vanilla toasted oats make the most important meal of the day the most beautiful…

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I don’t know about you dear reader, but there’s something about the scents of cinnamon and vanilla that I find equally comforting and alluring. Their warmth and sweetness invoke memories of apple crumble baking in the kitchen on a rainy afternoon or Christmas mulled-spiced mugs of wine enjoyed by the fire while the snow falls softly outside or fat golden churros eaten greedily straight from the pan as generous tumblings of sugar spill over your fingers and make your lips impossible-to-ignore lickable.

Now whilst I’ve nothing against advocating traditional comfort food, alcohol or Mexican doughnuts for breakfast, I should probably reassure you that this is in fact a little post campaigning for the use of these flavours in a much healthier, quicker & simpler sunrise routine… Read More

10 fingers going in…10 fingers coming out! The only real result you want from a knife skills course…

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Today was a good day. I am officially no longer the slowest chopper in the west. I’m clearly nowhere near being the fastest but it will no longer be the case going forward that grand, lofty, 50 feet oak trees will grow in the time it takes me to slice and dice a salad bowl.

God bless Leiths and the blade happy chefs who work there.

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An Introduction to Baking at Leiths, week 1…

So after a blissful month at Le Cordon Bleu, a four week ‘Introduction to Baking’ course at Leiths had quite a lot to live up to. When I picked all these courses, I knew that LCB and Leiths were two of the most well known and successful cooking schools and their reputation made feel fairly safe in booking classes with them. I don’t think I was expecting to love LCB quite as much as I did, therefore I trotted off to Goldhawk Road and the first class at Leiths with sky high expectations…

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