NOTE! This site uses cookies and similar technologies.

by continuing to use the site you are consenting to this. Learn more

I understand

How we use cookies

A cookie is a small file which asks permission to be placed on your computer's hard drive. If you continue to use the site, the file is added and it helps us to analyse web traffic.

We use traffic log cookies to identify which pages are being used. This helps us analyse data about web page traffic and improve our website in order to tailor it to visitor needs. We only use this information for statistical analysis purposes and then the data is removed from the system.

Overall, cookies help us provide you with a better website, by enabling us to monitor which pages you find useful and which you do not. A cookie in no way gives us access to your computer or any information about you, other than the data you choose to share with us.

Most web browsers automatically accept cookies, but you can usually modify your browser setting to decline cookies if you prefer. This may prevent you from taking full advantage of the website.


    beetroot 3490809 1920


    2019 is an incredibly exciting year for us here at the school, as it welcomes the arrival of our new portfolio of professional cookery courses.


    Edinburgh School of Food & Wine has offered food education of some kind since its establishment well over 30 years ago and the culinary landscape has changed dramatically over this time, almost always for the better. In the early days of the school, chalet hosts and ski seasons made up almost all of our business, with our average student being a school leaver making the most of their gap year and learning a life skill. Whilst these students still play a vital role in what we do, the school now welcomes many more career changers and aspring food entrepreneurs.


    1994 harked the arrival of Ready, Steady, Cook, sparked a huge increase in food programmes across all media which has gone on to bring us the likes of Great British Bake Off, Professional Masterchef, Hell's Kitchen and Chef's Table. This brought with it a positive increase in profile around the role of working with food, counter-balanced with the increasing risk of food being portrayed as art, putting distance between television and real life.


    Now, in 2018, we fast-forward to a world where (thanks in part to the aforementioned media profile) the consumer knowledge of food and cooking is more comprehensive than it has ever been. Alongside this, provenance and animal welfare have attracted the spotlight as more people question where their food comes from and how it has been treated along the way. A rise in flexitarianism and veganism are proof of how concerned people are with the ongoing industrialisation of food. Naturally, this is a concern or ours too, as we continue to support local suppliers and teach a balanced approach to food throughout all of our courses here at the school.


    To reflect these changes, Edinburgh School of Food & Wine is proud to share the launch of our 6-Week Foundation in Nutrition & Plant-Based Food. Beginning in November 2019, this course promises to be unique in the UK and will teach students a range of skills including broths, fermenting and raw desserts as well as sessions focusing on food styling, sustainability and spices. Weekly nutrition workshops will talk about holistic nutrition, gut health and using food as medicine amongst others.


    The course will see students enjoy 6-weeks of hands-on cooking, recipe development, creativity and nutritional workshops which will give each student a comprehensive understanding of the goodness of food, the importance of selecting great ingredients and how to prepare and create stunning dishes that are in keeping with our need to introduce more plants into our diets. With over 120 hours of learning, this full-time course is loaded with information and technique to support the aspiring plant-based chef, as well as offering existing cooks the opportunity to learn a new skill.


    This course promises to be the most exciting and progressive course the school has seen in recent times and we are accepting applications now.


    We hope that you will join in our excitement around this course and would welcome any questions that you might have, either by calling the office on 0131 333 5001 or emailing This email address is being protected from spambots. You need JavaScript enabled to view it.