The Edinburgh New Town Cookery School has joined forces with Queen Margaret University in a deal which will see first year students from the university complete almost 90 hours in the cookery school’s kitchens.
The businesswoman behind the cookery school, Fiona Burrell, is keen to position the company as a professional choice for those Scots looking to pursue a career in the food industry.
Burrell opened the cookery school during December 2009 having previously worked for 12 years in London at the prestigious Leiths School of Food & Wine.
After a difficult first year the school has seen a big change in 2011. It has taught a number of professionals looking to retrain and its short cookery courses on topics such as baking, curries and French cuisine has also proved very popular.
The corporate hospitality sessions are also becoming more popular and Burrell is hoping that the deal with the university will help to establish Edinburgh New Town as a venue renowned for quality training.
The cookery school is based in Edinburgh city centre in a venue which spans five floors and offers fantastic views of the Firth of Forth. It adopts a professional and practical approach that aims to equip student with the skills required to cook with confidence.