Max Clark graduated with a Diploma in Food and Wine at Leiths School in 1988. She has worked as a chef for the Roux Brothers and Covent Garden’s Sanctuary spa. She has worked as a teacher and buyer for Leiths for 25 years and today manages its amateur one-day workshops. Her delicious recipes have featured in the Daily Mail, The Times, The Independent and Leiths Cookery bible. She is co-author of Leiths Meat bible and Leiths Vegetable bible and is a contributing author to Leiths latest series of cookbooks.