Prue Leith
Chef • Restaurateur • Author • Broadcaster • Campaigner
Dame Prue Leith is a towering figure in British food and culture—a chef, writer, restaurateur, and broadcaster whose career spans over six decades. With her trademark glasses, sharp wit, and boundless energy, Prue has become one of the most recognisable and respected voices in the culinary world.
Born in South Africa, Prue moved to London in the 1960s and quickly made her mark on the food scene. She opened Leith’s, her Michelin-starred restaurant in Notting Hill, at a time when few women held leadership roles in professional kitchens. In 1975, she founded Leiths School of Food and Wine, which has trained generations of chefs, food writers, and passionate home cooks—many of whom now shape the food industry in their own right.
Beyond the kitchen, Prue has had a prolific writing career, publishing cookbooks, memoirs, and a string of successful novels. Her writing is known for its warmth, intelligence, and deep understanding of the pleasures and politics of food.
In recent years, Prue has reached new audiences as a judge on The Great British Bake Off, where her no-nonsense feedback and genuine enthusiasm have made her a national favourite. She also served as a judge on Great British Menu and has been a regular presence on television and radio for decades.
Prue’s influence goes far beyond entertainment. She has chaired the Royal Society of Arts, been a board member of major organisations like British Rail and Safeway, and served on numerous government bodies focused on food, education, and public health. A passionate campaigner for better school meals and food education, she has long advocated for cooking to be a core life skill.
In 2010, she was appointed CBE, and in 2021, she was made a Dame Commander of the Order of the British Empire for services to food, broadcasting, and charity.
Today, Dame Prue Leith remains as engaged and energetic as ever—writing, speaking, judging, and championing causes close to her heart. Her legacy is one of creativity, resilience, and an unwavering belief in the power of good food to bring people together.
I was unable to get a good quality video of this recipe, so I’ve included it here:
Chef’s Emma Crowhurst and Maxime Clark
Apple and Walnut Marmalade
Leith’s School of Food and Wine
Ingredients:
900g/2lb apples
110g/4oz unsalted butter
Juice and zest of 1 lemon
225g/8oz brown sugar
225g/8oz walnuts, roughly chopped
30ml/1oz brandy
Method:
1.Quarter and core the apples.
2.In a large saucepan, melt the butter with the lemon juice and zest. Stir in the sugar and add the apples cover and cook very gently until just soft. Remove the lid and reduce the excess liquid over a high heat. Allow to cool.
- Add the roughly chopped walnuts and serve with the bread and Roquefort cheese.