Fiona BurrellLeiths School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly cometitive food and wine business and begin a rewarding career. There is a commitment to classical techniques and methods but with a fresh and modern approach. The guiding principle of the teaching at Leiths School is to impart enthusiasm for the trade and instil a lasting love of good food and wine in students. Read More Read Less