Basic ingredients: A welcome newcomer to Scotland’s culinary scene, ENTCS is a slick operation run by Fiona Burrell and a team of mainly female chefs, similar to London’s Leiths in its model. The school is based in the city centre, ranged over five floors with excellent facilities and a demonstration theatre that fits 50 people. On the menu is a broad spectrum of cookery courses and activities for both home cooks and serious chefs. For example, there are baking and tapas day courses (priced about £150) as well three-month certificate and six-month diploma courses.
They say: We teach classic and creative cookery in a professional but informal atmosphere.
We say: The Beginners courses run over several weeks and two to three day Essentials workshops offer both a good grounding in the basics of cooking and value for money. The Wine School wing of the operation is run by Tom Bruce Gardyne. Oh, and don’t forget to check out the panoramic views across the Firth of Forth.
Discover more about the school’s chef and founder Fiona Burrell
0131 226 4314; www.entcs.co.uk/