The understanding of where our meat comes from and how to break it down is a fundamental skill to us here at the school. These days, our meat is found hidden away behind packaging with labels that can often mislead. Over the course of the day, we will work with a number of cuts, both demonstrated and hands-on, to understand the intricacies of butchery as well as getting involved with all of the cooking, enjoying a number of dishes together.

Vegan food may have previously been considered bland or mainly repetitive salads; however, these days have changed!  More and more people are changing their diets for a mixture of health, environmental, and ethical reasons.

In this one-day cookery class, we will show you how to cook whole plant foods which are delicious and nutritious.  We will work with starchy and non-starchy vegetables, grains, legumes, mushrooms, fruits, nuts, seeds, herbs and spices.

We have wonderful vegan recipes fit for every occasion, whether you are new to veganism or just wish to expand your recipe repertoire.

Bread in some form has existed in almost every culture since we were able to create fire. Something that is often shrouded with mystery, bread-making is actually a wonderfully rewarding past-time with the correct recipes and knowledge. Join us for a day of kneading, proving and baking together with plenty to take home at the end of the day. 

Love fish but just don't know how to prepare it and cook it?! Then this is the course for you. The British Isles enjoy a huge variety of fish, from the warmer waters of the English Channel to the cold waters of the North Sea. In this course we will show you a number of simple fish preparation techniques, as well as cooking and eating a number of dishes together.

Hosted by Shona Sutherland, of Taystful in Perthshire and member of the Scottish Federation of Chefs, this hands-on, full day class is a wonderful introduction to the incricate and delicious world of chocolate. Over the course of the day, you will discover the origin and process of chocolate making, together with a number of take-away skills including tempering and moulding.  

Refreshments and lunch will be provided on the day.

NB Not suitable for sufferers of allergens: soya lecithin, milk, gluten, nuts, eggs or peanuts, as traces or substantial amounts are present in the ingredients we use. Artificial colourings will also be used.