Leiths Graduation & Awards Winners

After three terms of intensive training at internationally acclaimed cookery school Leiths School of Food and Wine, Leiths diploma students had their own reason to celebrate on 4 July as they toasted their graduation. Ninety-six students in total were judged to have gained the theoretical knowledge, technical wizardry and creative skills to take them from cook to professional chef.

There ceremony itself was followed on 8 July by an awards lunch at Ember Yard to recognise the most exceptional students in this year’s class, with staff, sponsors and Leiths alumni all out in force to congratulate the new generation of exciting culinary voices. Executive chef Ben Tish produced a beautiful tasting menu that included Smoked Bream Carpaccio with Pomegranate, Coriander and Bottarga, Quince Glazed Ibérico Pork Ribs and Celeriac Purée and Muscovado Panna Cotta with Thyme Shortbread, Milk Sorbet and Lemon, all washed down with Laurent Perrier Brut Champagne and Louis Latour Viré-Cléssé and Aloxe Corton Les Chaillots 2007 wines.

Laurent Perrier’s Best Student of the Year overall went to Cate Dixon, who was presented with an all-expenses-paid trip for two to the private Laurent-Perrier cellars in Tours-sur-Marne and overnight stay in Reims, as well as a magnum of Champagne to drink to her success!

The Louis Latour Wine student of the Year, Rachel Yurkowski, scored an impressive 100% in the WSET intermediate level wine exam and has won a trip for two to Beaune; she will enjoy a two-day tour of the prestigious vineyards and cellars at Maison Louis Latour.

Finally, the coveted six-month internship at BBC Good Food magazine was awarded to Chelsie Collins, who was chosen by editor Gillian Carter to get this unique opportunity to gain an insight into the world of food journalism at Britain’s best-selling food magazine.

Be sure to look out for these hot young names coming to a magazine or kitchen near you!

Leiths School of Food and Wine, 6–20 Wendell Road, London, W12; www.leiths.com; 020 8749 6400

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