Cook with confidence
A diverse range of courses offer something for every level of ability, from chefs to home cooks and students to food enthusiasts.
Create. connect. elevate.
Professional Courses
Our professional programme is an immersive, hands-on cookery experience based in the heart of Edinburgh’s vibrant food scene. You will learn in our bright, fully equipped kitchens, with precision instruction from our expert tutors in small classes, gaining technical skill, confidence and the mindset of a modern chef.
Classes & Experiences
Explore our range of exciting food and drink centered classes and experiences. We have something for every interest and skill level, and are proud to cater to special diets wherever possible to make everyone feel at home in our kitchens.
Venue hire
Host your unforgettable event in the heart of Edinburgh and combine a strategy session with a wine or whisky tasting, follow a training day with a cookery class, or kick off your product launch with a sizzling chef demo.
Upcoming events
-
Chef’s Table with Kei de Freitas (Macau Kitchen)
£10516th Jun 2026, 6:30 PMDemonstrationEventTastingEveningOver 16sAdd to basket -
Baking Masterclass with Peter Sawkins
£14030th May 2026, 2:00 PMClassEventOver 16sAdd to basket -
The Big Comedy Cook Off
£208th Aug 2026, 2:00 PM + 3 more datesEventHalf dayOver 16sAdd to basket -
Professional Courses Open Evening
£022nd Jun 2026, 5:30 PM + 1 more dateEventOpen EveningHalf dayAdd to basket
“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.”
Sam Yorke
“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”
Emily Crisp
“…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.”