Edinburgh New Town Cookery School marks 10 years
The trainer of professional chefs, the Edinburgh New Town Cookery School is marking 10 years in business with the launch 10 new courses.
Since opening, the School has run over 2,500 courses, teaching more than 12,000 professionals, beginners and keen amateurs to cook who between them they have enough cracked eggs to make sufficient mayonnaise to paint the White House eight times.
The new courses, which include: a Middle East Workshop; evening Techniques Tuesdays teaching core skills such a how to cook the perfect steak; demonstrations; supper clubs and Fringe events, will add new flavour to the already popular calendar of courses at the School.
With students who have appeared on MasterChef, opened their own restaurants, written best-selling cookery books, or worked in the food industry, ENTCS has established itself as the finest cookery school in Scotland. It has also become renowned as a venue for high end private cookery experiences and corporate events.
Principal Fiona Burrell said: ‘The last 10 years have been hugely rewarding for us. We have seen many successful chefs graduate from our three and six month courses, as well as helped many keen cooks find a love of the kitchen.
‘To mark our birthday we are launching a series of 10 events and new courses, many due to popular demand. We hope to open the doors to our kitchen to many new cooks this year and for many more.’
ENTCS is a professional cookery school based in Edinburgh’s New Town. The school was founded by Fiona, formerly principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for 30 years. With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.
Edinburgh New Town Cookery School Principal Fiona Burrell (L) and her Vice Principal Annette Sprague (Photo: Lesley Martin)
To celebrate ten years of operation, through 2020 ENTCS will be holding some new and special events:
Spring Demo and Dine, 12 March, 6–9pm, £55
In this first of a series of four pop-up suppers for 2020, attendees will be travelling to the Middle East to explore and taste a range of delicious recipes. On arrival there will be a welcome drink of wine, beer or a soft drink and an amuse bouche. Each of the three courses will be demonstrated and then served. Extra wine and beer will be available for sale.
The Launch of Techniques Tuesdays, 14 April, 6.30–8.30pm, £55
In a series of evening classes, they will be concentrating on cooking techniques. The first one is how to cook The Perfect Steak. Attendees will look at different cuts of beef steak (Ribeye, Rump, Sirloin, Fillet, Bavette) and learn what to look out for when choosing a steak. They will demonstrate how best to cook each steak. Each person will cook their own sirloin steak to serve with a sauce of their choice and accompaniments. This will be served with a glass of wine. Subsequent sessions will be covering sauces, pasta making and fermentation.
Summer Buffets – Demonstration and lunch, 22 May, £55
The school are often asked for advice on what to cook and how to prepare for a Summer buffet and in this 1 ½ hour demonstration they will show how to make the most of seasonal produce, how much can be made in advance and what needs to be done at the last minute. This will be followed by lunch in the dining room with wine.
Summer Demo and Dine, 25 June, 6–9pm, £55
Another pop-up supper which will follow a different theme to the first Spring event but will concentrate on summer seasonal produce
Journey to the Middle East, 18 July, 9.45am–4pm, £160
Attendees will be cooking recipes Syria, Turkey, Lebanon and Iran amongst others.
Scottish Baking Festival Events, 8, 15 and 22 August, price and timings to be confirmed
During the festival in August the school want to celebrate and showcase Scottish baking. They will bring this up to date with a demonstration of baking and preserves to be followed by afternoon tea.
Autumn Demo and Dine, 10 September, 6–9pm, £55
This Pop Up Supper will be based around the amazing harvest of seasonal foods available in Autumn.
Wine matching dinner with Richard Bouglet, 22 October, price and format to be confirmed
Richard Bouglet, a director and co-founder of L’Art du Vin, will select wines to pair with the school’s menu and will explain during the evening how best to pair wines with food.
A Taste of Italy, 14 November, 9.45am–4pm, £160
On this one day workshop, attendees will be cooking dishes from different regions of Italy which will include making pasta.
Winter demo and dine, 3 December, 6–9pm, £55
In the run up to Christmas the school will cook a menu that can be repeated over the Christmas holidays but there will not be a turkey in sight!
Find out more HERE.
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