Leith's Dining partners with Leith's School of Food and Wine to offer stages to students
Catering company Leith's is collaborating with Leiths School of Food and Wine in 2017 to offer students placements in its kitchens.
Last year, 10 students joined the teams in Leith's kitchens and gained experience from working within a professional kitchen.
Camilla Schneideman, managing director of Leiths School of Food and Wine said: "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 founded in 1962 by Prue Leith and now operates in seven heritage venues across the UK including: the Edinburgh International Conference Centre; Glyndebourne in East Sussex; Hatfield House in Hertfordshire; Hever Castle, Kent; Leeds Castle; the QEII Centre in London's Westminster; and the National Motor Museum, Beaulieu in the New Forest.
The School of Food and Wine was launched by Leith in 1975.
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