Making the most of the world-class shellfish, dairy, meat and vegetables that we enjoy. Join us for a number of recipes exploring what our country has to offer, celebrating Scotland’s natural bounty.
Previous dishes on this course have included:
Portobello Mushrooms stuffed with Dunsyre Blue cheese, topped with a brown butter crumb and served with a Watercress Salad
Venison Sausage, with Rumbledethumps and a Haggis Cream Sauce
Poached Pear in Ginger Wine served with Heather Honey cream and Oat Tuille
What is included:
All equipment and ingredients required to prepare the days menu.
An ESFW apron to wear on the day
Expert tuition from our experienced and friendly chef tutors and assistants
A full day of hands-on cookery
A printed recipe booklet detailing the dishes covered
Refreshments throughout the day and a glass of wine with lunch
We can accommodate guests following a vegetarian, vegan or GF diet, please ensure this is noted at booking so we have information in advance.
If the course is full, please email us on email@example.com and we can add you to a waiting list.