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    Blog

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    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.

    education, chef school, culinary school, professional cookery, chef, skills, scotland, uk, edinburgh

    Since our establishment in 1986, Edinburgh School of Food & Wine has seen many trends come and go, weathered many storms and created and nurtured numerous students who have gone on to incredible success in the hospitality industry.

    As many of you will know, the industry is facing tough times ahead with an existing skills shortage set to worsen as the uncertainty of Brexit continues in the short to medium term. On the bright side, there has never been such a depth and breadth of fantastic operators in this sector- from food trucks to popups, vegan burgers to nose to tail dining, there really does seem to be something for everybody out there at the moment.

    To celebrate this, and to look to create and inspire a new generation of skilled cooks and chefs, Edinburgh School of Food and Wine has created a new structure to our Culinary Academy courses by offering a 9-month Complete Diploma in Modern Gastronomy, made up of 8 modules, which can be enjoyed either individually or together.

    Our updated Diploma in Professional Cookery is cleaner, sharper and more focused than ever; giving students the essential cookery skills that they need to work in a professional food environment. This can be taken either in our 6-week Foundation in Professional Cookery or our 12-week Diploma in Professional Cookery.

    As always, our hugely popular Professional Patisserie courses will cover off the skills and techniques necessary to work in the food industry as a pastry chef and patissier and can be enjoyed at Foundation or Diploma level.

    In 2019, to address the ever-changing food scene, as well as looking to support and continue our nation's food culture, we have added two brand new courses to our portfolio; our Foundation in Nutrition and Plant-Based Food 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.

    In addition, we will be offering our Foundation in Artisan Food Production, a 6-week course covering off a range of traditional skills including dairy and cheese-making, charcuterie, sourdough bread, fermenting and preserving. This course, unique in the UK, will offer students a fabulous understanding of the various methods and techniques of food preservation that have created Scotland's food culture through a number of visits and workshops with local and artisan growers and producers as well as getting hands-on with the cooking, and tasting!

    As ever, we will be supporting aspiring entrepreneurs in our 1-week How to Start a Food Business course, which will cover financial forecasting, PR & Marketing masterclasses and workshops with local, successful business people.

    Whether students choose to join us for a short, 6-week Foundation or join the courses together to create a longer course of study, we are accepting applications now for January 2019 and beyond.

    If you feel we are able to support you with you studies, be it a career change, new business development or career progression, please don't hesitate to get in touch either via This email address is being protected from spambots. You need JavaScript enabled to view it. or by calling the school office on 0131 333 5001. We would love to welcome you to Edinburgh School of Food & Wine to join our extended family.

     

    Ian Pirrie, Principle

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