Learn from our experienced and friendly teachers in a relaxed and supportive environment right in the heart of Edinburgh City centre. Each week, you’ll build on skills from the previous session, and at the end of every class you’ll take away everything you’ve cooked to enjoy at home.
The classes start at 6pm and run for 2 hours, making it an ideal way to learn new skills in a way that fits around your lifestyle.
What you’ll learn:
Over the course of five weeks, you’ll gain a solid foundation in:
Some examples of dishes made include:
“I would like to say thank you so much to all of your professional team, it was a very enjoyable course. I learnt new useful techniques, which I am going to use in my kitchen. Friendly, welcoming atmosphere, excellent demonstrations! I really enjoyed every minute of it.” – Irina Gray
The recipes made on this course contain the following: GLUTEN, EGGS, SOYA, SESAME, MILK, MUSTARD, SULPHITES, FISH AND MAY CONTAIN NUTS
This course is not suitable for vegans or vegetarians.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 5.45pm and the class will begin at 6pm. The class will be finished by 8.00pm.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
