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Culatello, – Italy’s best kept secret

  • Christine Madison
  • 8 November, 2012
  • 0 Comments

“It isn’t just meat, its myth” is Massimo Bottura, Italian three star Michelin chef’s description of his country’s best kept secret. Culatello is not a name often heard outside Italy…

Sustainable Fish

  • Adele
  • 8 November, 2012
  • 0 Comments

Bottomless Resource Reached? By Chef Andre Botha The ocean has always been viewed as a bottomless resource; but the reality is that marine resources are finite. Our oceans supply food…

Sustainable caviar dreams

  • admin
  • 10 August, 2012
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Author: Adele Stiehler Caviar is one of the oldest surviving processed foods in the world. It was mentioned in writing as early as the third century BC, Batu Khan enjoyed…

Pick ‘n Pay School Chefs Cook up an Italian storm

  • admin
  • 10 August, 2012
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Author: Maria Radcliffe Pick ‘n Pay School Chefs Competition Video As with the previous two years when the first week in August rolled around, it meant that the Prue Leith…

Prue Leith Food and Wine experience 2012

  • admin
  • 10 August, 2012
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Author: Maria Radcliffe In the June holidays Prue Leith once again gathered a group of students and headed down to Cape Town for a week’s worth of wine tasting and…

Lending a helping hand on Nelson Mandela day

  • admin
  • 10 August, 2012
  • 0 Comments

Author: Maria Radcliffe Wednesday 18th July marked the 94th Birthday of Nelson Mandela, and along with this the great initiative that is Nelson Mandela Day. Prue Leith Chefs Academy was…

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