Growing up in Portugal, with a Portuguese Father and Eurasian Mother, the rich culinary heritage of Kei’s roots are clear in all that he creates. Kei had the privilege of training with many great chefs throughout his career, such as Chef Mel Nunis from Malacca and Goan Chef Savio Azaredo – drawing inspiration from the rich flavours and cuisines he had studied when launching his popular London supper club, aptly named ‘Kei’s Kitchen’.
Upon relocating to Edinburgh, Kei began hosting pop-up restaurants and was soon convinced by his patrons to open his own. This led to the establishment of the multi-award-winning Macau Kitchen in 2019. Named one of the top 20 restaurants in Scotland (2026), Kei’s food is a must-try.
Menu:
This immersive culinary experience include a five-course tasting menu, a glass of fizz on arrival, two glasses of wine (one red and one white with dinner), and an intimate, interactive live demonstration from a celebrated chef.
The recipes made on this event are subject to change frequently, please get in touch with any allergies or dietary requirements before booking a place.
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 attendees with severe or life-threatening allergies.
This event is suitable for attendees over the age of 16.
“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.
