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Edinburgh’s hidden cookery school gem

There must be something in the air in Edinburgh as its two most prolific football teams took to Hampden Park at the weekend to do battle for the Scottish F.A. Cup. Following the Jambo’s victory parade in the sun yesterday afternoon on the open-top bus, the rest of Scotland’s capital gets back to work, today, with offering a cracking cookery course deal through Groupon for the Coulston Cookery School.

The bigger the deal you take out, quite simply, the more you save from their set price list of fine dining cookery classes. A single place entitles you to a 58% discount, two people will benefit from 60% off and, if you book a private session for up to ten people, the group will save almost two thirds, snapping up a whopping 63%, the prices coming in at £50, £95 and £450 respectively.

But there is more to the cookery school than just learning how to cook haute cuisine.

The Haddington rural estate in which the cookery school is set not only provides a venue for the private functions it hosts and idyllic atmosphere for cookery lessons, but its vast land beside the retreat has plenty of room to grow the vegetables used in the cookery classes. These sit well beside the other locally-sourced ingredients that all go in to making this a real adventure into the world of fine dining.

And for the savings, you won’t simply be thrust in at the deep end or wondering whether you’ve managed to achieve the high expectations set by one of Edinburgh’s most sought after cookery courses.

Prior to you getting your hands dirty (not literally, obviously), there is a meet and greet session over tea where you get to know the other students taking the class with you and an informal drop in by one of the chefs.

You then move ion to the kitchens themselves, where an initial demonstration will prime you in order that you can take on the three course meal challenge that the teachers, all master chefs themselves, will set you. Once you’re done and your creations are taken through to the dining room other master chefs and chefs of the future will sample your delights, appraising your efforts with critical eyes, nose and taste buds.

So if you fancy learning to cook in an estate that boasts 700 years of fine dining history or are simply heading off to Edinburgh and are looking for something to do other than the usual tourist ventures associated with Scotland’s capital city, the Coulston Cookery School seems to have it all wrapped up.

If Scotland’s a jaunt too far, don’t forget we have our own choice of classes on

Cookery Courses News

Adelaide press join forces in February with cookery courses

Australia – the home of barbequed shrimp, amber nectar and patisserie chefs?

Yes, you read that right. The Advertiser and Sunday Mail regularly run a hugely discounted taste of the best grub from down under series with a Mini Cookbook Collection available to its readership through token collection.  The final $2 price tag is all they pay per 20-recipe book over the counter at participating news outlets around the city with the first installment totally free and gratis.

The cook book collection this time around features some 200 recipes contributed by Australia’s top chefs, including Gary Mehigan and George Calombaris, in a 10-book collection available daily from February 4th-13th inclusive.

One interior designer has become so besotted with cooking that she has given up her well-remunerated career to indulge in the art after attending a basic cookery course at Regency TAFE (Training and Further Education). There are a whole host of cookery classes offered at this level across Western and Southern Australia, which, once passed, will qualify the student to cook at commercial level within the industry.

For thirty year old April Olores, however, it has become much more than just a vocational cooking course – surrending her career to further herself as a chef is testament to that.

In a recent interview in the Adelaide News headlining the promotion of this month’s Mini Cook Book series Ms Olores explains how she plans to quickly develop her career further.

In her current role, working at the Adelaide Entertainment Centre, she admits that the prep and serving of desserts for the functions and events they host is her absolute favourite aspect of her new career choice. Hence the desire to teach others the delicacies of patisserie cooking in the future.

Although it has always been her dream to be a professional cook, it is programs like Australian Masterchef that hit UK screens recently and the My Kitchen Rules series that have been her aspiration and inspiration to go live that dream.

As with all experts in the cullinary arts, as much as Ms Olores professes to enjoy food, from the sourcing of ingredients through their preparation and the actual cooking and serving, it is the satisfaction she derives from actually seeing her customers eat the food that she is passionate about that makes it all worth while.

If you’re itching to head down the cullinary road but are not quite ready to pack the full time job in just yet to follow your dream, check out our selection of cookery courses to see which one you’re sweet on.