The Myres Culinary breaks are a new activity on offer at the luxurious, nine-bedroom retreat in Fife. They aim to offer guests a unique epicurean experience at the same time as the five-star luxury and pampering that a break at Myres usually entails.

The Culinary Experience is the brainchild of Myres chef and Scottish cookery writer, Christopher Trotter. Christopher has a distinguished pedigree in Scottish cookery as the founder of ‘Scotland’s Larder’ in Upper Largo, one of the first restaurants and delis to showcase Scottish produce. He is also the author of two cookery books for the National Trust for Scotland.

Christopher is passionate about food and especially local produce and he is itching to spread the message to visitors from far and wide.

‘I just love cooking, and I love sharing that with people,’ he says. ‘I’m also hugely passionate about Scottish produce.’

Although the experience takes place in the beautiful and rather grand surroundings of Myres, the style of the cookery course itself is a little more down to earth. This is not for fans of numerous, complicated ingredients and a scientific approach to cooking.

Christopher offers the chance to learn simple and accessible recipes and aims to renew guests’ enthusiasm for real cooking rather than food to impress. He is quick to point out that he is no Heston Blumenthal. His ideas are more akin to Nigel Slater whose down-to-earth comments on food include, ‘after all, what we are doing is just cooking something to eat.’

Culinary breaks at Myres encompass everything from hands-on demonstrations to wine tastings, to days out in the Fife countryside. Favourite excursions include a trip to Crail harbour where guests can sample locally caught

SEE AUGUST 2005 EDITION OF SCOTTISH FIELD TO READ FULL STORY

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