“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.”
During the session you can hear her ‘behind the scenes’ experience from being on the Outlander set, training the cast as well as discussing the real-life healing plants from Scotland that inspired Diana Gabaldon.
“He was breathing more easily now and held out a hand to let me rub marigold ointment into the knuckles.” ~Outlander, Diana Gabaldon.

Claire will demonstrate how to make a simple medicinal salve, which is one of the most used and arguably most important remedies from the Outlander series: Calendula Salve (aka marigold ointment in the books). This potent remedy features many times throughout the series, and for a good reason too!
You’ll go home with your own jar of this wonderful remedy as well as a recipe to make your own at home.
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.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
“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.