Prue Leith

Prue Leith – Life, Career, and Famous Quotes

Prue Leith (born February 18, 1940) is a South African-British chef, restaurateur, author, educator, and TV personality. Explore her remarkable journey in food, broadcasting, writing, and her lasting influence.

Introduction

Dame Prudence “Prue” Leith is a towering figure in the world of food and media. Born in South Africa in 1940, she has built a multifaceted career as a chef, restaurateur, caterer, cookery educator, television judge, columnist, novelist, and advocate for food education. Her life story is one of perseverance, reinvention, and an abiding belief in the power of good food to shape communities and lives.

Early Life and Family

Prue Leith was born on 18 February 1940 in Cape Town, Western Cape, South Africa.

Her father, Sam Leith, was an executive with African Explosives (a company making dynamite for mining), and her mother, Margaret “Peggy” Inglis, was an actress.

As a child, Leith attended St Mary’s School, Waverley, a private girls’ boarding school in Johannesburg run by Anglican nuns. University of Cape Town, though she did not settle on a single academic path. Sorbonne in Paris, which sharpened her love for cuisine and French culinary traditions.

Her upbringing in apartheid-era South Africa shaped her perspectives on race, privilege, and opportunity. Her mother was outspoken against apartheid policies, once coming home with her coat covered in eggs thrown by protestors.

Youth and Culinary Education

In 1960, Leith moved to London to attend the Cordon Bleu Cookery School, marking her formal entry into culinary training. Leith’s Good Food.

Her early years in London were formative: she experimented with styles, developed a nose for flavor, and built networks in the food industry.

Career and Achievements

Restaurant & Catering Ventures

• In 1969, she opened Leith’s, her own restaurant in Notting Hill, London. Over time, Leith’s earned Michelin recognition and became well-known for quality and innovation.

• In 1975, she founded Leith’s School of Food and Wine, a cookery school for both professionals and serious home cooks.

• She sold the restaurant and school interests in 1995, though her influence continued through education and publishing.

Broadcasting, Writing & Media

• Leith has been a food columnist for major British newspapers including Daily Mail, Sunday Express, The Guardian, and Daily Mirror.

• She has authored numerous cookbooks, including Leith’s Cookery Bible, as well as novels such as Leaving Patrick, Sisters, A Lovesome Thing, The Food of Love trilogy, The Prodigal Daughter, and more.

• Her memoir, Relish, was published in 2013, offering reflections on food, family, and a life in the kitchen.

• On television, Leith served as a judge on The Great British Menu for eleven years, before joining The Great British Bake Off in 2017 (replacing Mary Berry when the show moved to Channel 4).

• She also appeared on My Kitchen Rules (UK version) and other TV cookery formats.

Education, Advocacy & Public Roles

• Leith has been deeply involved in food education and policy. As chair of the School Food Trust (2007–2010), she worked to improve the quality of meals served in schools in the UK.

• She founded the charity Focus on Food (now part of the Soil Association), promoting cooking classes and food teaching in schools.

• She was a nonexecutive director on multiple companies including British Rail, Safeway, Whitbread, Woolworths, the Halifax bank, and Belmond Hotels.

• She has held leadership roles in educational institutions — e.g. serving as Chancellor of Queen Margaret University, Edinburgh (2016–2024).

• Leith has also been active culturally and artistically—leading the campaign for the Fourth Plinth in Trafalgar Square (London) and promoting contemporary sculpture.

Honors & Distinctions

• She was appointed Officer of the Order of the British Empire (OBE) in 1989 for services to food journalism and broadcasting.

• In 2010, she was appointed Commander of the Order of the British Empire (CBE) for her services to food.

• In 2021, she was elevated to Dame (DBE) for services to food, broadcasting, and charity.

• She holds many honorary degrees and fellowships from UK universities.

Historical Milestones & Context

• Prue Leith’s life spans significant changes in food culture: postwar Britain’s shifts in diet, the rise of television cooking shows, the gourmet food movement, and increasing interest in culinary education.

• Her move from South Africa to the UK in 1960 placed her amid changing gastronomic expectations and challenges.

• She broke gender and professional barriers — for instance, becoming the first woman on the British Railways Board in 1980, overseeing catering reforms.

• Her work in school food reform, culinary education, and public broadcasting reflects broader cultural priorities around health, public welfare, and access to good food.

Legacy and Influence

• Leith’s enduring legacy rests partly on her educational institutions: the original Leith’s School of Food and Wine and her namesake chefs’ academy in South Africa continue to train generations of chefs.

• In broadcasting, she helped popularize cooking as public entertainment and mentorship through television.

• Her writing—both non-fiction and fiction—bridges food, narrative, and human experience, contributing to culinary literature.

• Her advocacy in school meals and food policy has impacted how institutions think about nutrition, food sourcing, and food education.

• As a woman in leadership roles across business, media, and food, she is a role model for those breaking boundaries in traditionally male domains.

Personality and Talents

Prue Leith is often described as energetic, bold, curious, and outspoken. She has said she cannot easily say no, and her curiosity has driven her many ventures.

She combines creative sensibility (as a cook and writer) with business acumen (running companies, serving on boards). She is also known for her wit, her colorful style—especially her signature bright glasses—and her willingness to engage publicly on issues she cares about.

Her voice—both literal and rhetorical—is confident and generous, often offering critiques in baking shows or public forums that are firm but encouraging.

She has also spoken frankly about her failures—as when her Kensington Gardens restaurant venture flopped—and how she learned from them.

Famous Quotes of Prue Leith

Here are a few quotes attributed to Prue Leith that reflect her philosophy:

• “I have a lot of energy and I can’t say no.”

• “When I walk into a room, I scan it to see what I can tidy.”

• “I was astonished to find that intelligent people took food very seriously.”

• “What customers wanted was a burger … we lost money hand over fist.” (reflecting on a failed restaurant)

• On fashion: “Wear glasses as a fashion statement … I have about 20 pairs, all in the most vulgar colours.”

These quotes reveal her directness, her keen observation, and her acceptance of imperfection.

Lessons from Prue Leith

• Embrace multidimensionality: Leith did not restrict herself to “just chef” or “just author”—she blended many roles and reinvented herself.

• Invest in education: She consistently prioritized training others, believing that knowledge and skill empower communities.

• Learn from failure: Her openness about business flops shows that setbacks are part of growth.

• Advocate beyond the kitchen: She used her platform for food policy, public welfare, and cultural life.

• Maintain energy and curiosity: At advanced age, she continues to launch projects, write, and speak publicly.

Conclusion

Prue Leith’s life is a testament to how food can be a gateway into many worlds—education, media, policy, culture, and community. From Cape Town to London, from cooking schools to TV studios, and from restaurants to charitable work, she has left an indelible mark on how people think about what goes on the plate, in the classroom, and on the public stage.