The award winning Edinburgh New Town Cookery School (ENTCS) occupies a gorgeous Georgian townhouse situated in the heart of Scotland’s Capital city.
The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years. She is a published author and contributor to various cook books.
ENTCS offers a diverse range of cookery courses suitable for every age and ability level, whether for would be professional chefs, gap year students or food enthusiasts, there is something to whet every appetite and cater for every need – whether it’s improving skills, providing a springboard to a new career, or just indulging a passion for great cookery. Graduates of the professional courses have secured places in some of the UK’s top kitchens.
The most popular courses are the one and three month certificate and six month diploma; alongside day and evening leisure courses which cover a full range of skills from bread making; patisserie, fish and shellfish or cuisine from around the world e.g. French, Spanish, Vietnamese or Thai.
ENTCS provides wonderful opportunities for children and teenagers to learn cookery and for those heading to University. The school is also a great venue for corporate teambuilding or bespoke events to suit all with an interest in food and wine.