Leith’s, one of the UK’s leading venue catering companies, is delighted to announce that they will be continuing a collaboration with the acclaimed Leiths School of Food and Wine in 2017, welcoming students to their restaurant kitchens to intern.

In 2016, ten students joined Leith’s teams across the business, including one who was invited to stage across the busy restaurants at Glyndebourne, gaining valuable experience of professional kitchens as part of their year-long Diploma course.

Camilla Schneideman, managing director of Leiths School of Food and Wine says, “Work experience is an essential part of the Leiths Diploma. We teach our students to cook to a high standard and to tight deadlines in our busy teaching kitchens, but there is no substitute for the real world experience of cooking for discerning customers in a prestigious venue.

“We train our students to cook delicious, unfussy food where the ingredients come first, using good professional techniques. This was Prue Leith’s ethos from the start, and we believe it has been the key to both our companies’ success.”

Julian Wilson, executive chef of Leith’s Dining at Glyndebourne, added; ‘I’ve been working in this industry for over 25 years now, and it’s important to me to be able to pass on my knowledge and experience to the next generation. Our student, Isabelle, was a pleasure to work with, and keen to learn, and her time with us really deepened her understanding of being part of a professional kitchen team. I’m looking forward to this great partnership continuing in the years to come”.

Leith’s Dining was created in 1962 by Prue Leith CBE, who believed in simple modern British food, and serving exceptional food, be it a sandwich, a three-course meal or a wedding reception. Leith’s Dining can now be found at seven leading heritage venues across the UK, from Hever Castle to Glyndebourne.

The School of Food and Wine was founded by Prue in 1975 and also continues to share her core beliefs in the excellence of simple, British and international food.