Prue Leith

Prue Leith founded the Leith's group (including Leith’s School of Food and Wine, the Michelin Star restaurant, Leith’s, and a catering company with contracts for the Orient Express Train, the Queen Elizabeth II Conference Centre and the Edinburgh International Conference Centre, in total employing 500 people. She has been Chair of the environmental charity, Forum for the Future, the RSA, Ashridge Management College, 3E’s Enterprises (a not-for profit turning round failing schools) and the School Food Trust, tasked with the reform of school catering. She chaired Focus on Food, the Soil Association’s partner in the Food for Life initiative in schools, and has been a board member of British Rail, Safeway, Halifax, Whitbread, Woolworths, Omega and Belmond Hotels. A prolific food writer, she has also published a memoir, Relish, and five novels (with a sixth, The Food of Love, published on 17thSeptember) and is a judge on BBC’s Great British Menu.

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Features & Stories

Newsletter: Cooking for health with Prue Leith and the NHS + the glory of cake tins

“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.

Top of the class: student recipes

‘Easy recipes for home leavers’ is the subtitle of the latest cookbook to be added to ckbk, Sophie Grigson’s Students’ Cookbook. While tastes and preferences may vary – mince or lentils? eggs or aquafaba? – a student menu needs easy, thrifty, healthy, fun dishes using simple techniques. ckbk is full of confidence-boosting recipes for those who may now be cooking for themselves for the first time.Know a student heading to college? Why not send them a gift subscription to ckbk with 25% off!

Q&A with Prue Leith and Peta Leith

Prue Leith, a presenter of The Great British Bake Off, has partnered with her niece, Peta Leith, a professional pastry chef, to write The Vegetarian Kitchen. Kerstin Rodgers interviewed the pair over Zoom about their collaboration, how they handled lockdown, friendship with food-writing legends Mary Berry and Elizabeth David, and what life is really like in the Bake Off tent.