Media Release: Make 2016 the year you learn to cook

Pan Fried Sea Bass, with Crispy Pancetta and Pea Puree_small

LEADING UK cook school, Edinburgh New Town Cookery School (ENTCS), has launched its 2016 programme of professional and leisure courses.

Offering everything from the three month intermediate cookery course which will lead to a career in cookery, to short themed course on a Saturday for time-stretched home cooks, ENTCS brings the finest teaching standards to all students.

The three-month intermediate cookery course is designed for people with a solid knowledge and ability in basic cookery.

It’s ideal for those wishing to take their cookery skills to the next level or for competent cooks who wish to have a formal training.

Students have the opportunity to cook on many different cooker types including Aga, induction, ceramic and gas.

The course is full-time from 9.30 am to 4 pm each day and starts on 4 January. For complete beginners, ENTCS offers a Beginners Evening Class from 6 January – 3 February.

Additional courses aimed at learning a new skill to take home, include: a series of beginners’ and intermediate evening classes; Japanese, Vietnamese, Mediterranean and French cooking; and those which bring a particular skill such as gluten-free cooking, patisserie or knife skills and cookery techniques.

Principal, Fiona Burrell, comments: “Our 2016 programme puts everyone on the right path to becoming a successful cook.

“Whether students want to learn knife skills or life skills, our courses bring the highest standard of teaching and can either lead to careers in some of the UK’s top kitchens, or just bring a professional approach to your home cooking.

“We have a passion for food and a passion for teaching, and mixing them together makes for inspiring training.

“We bring a unique approach to our professional courses and offer a high pupil / teacher ratio, plus an approach that uses the best quality ingredients and top of the range equipment.”

The cook school has seen many of its graduates join kitchens such as the Fat Duck at Bray, Ottolenghi and Chez Roux and learning to cook, at whatever level, brings a life change.

ENTCS was founded by Fiona Burrell, formerly Principal of Leiths School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for 30 years.

Fiona is ‘hands-on’ and is ably supported by a highly-motivated team.

With enormous experience, she has a very clear vision of what the students need to learn and the best way to teach it.

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