Tag: hospitality

That’s the Spirit! Walker’s Shortbread partners with The Scotsman Group to create the ultimate festive serve

Experience the magic of shortbread with Walker’s 125 Old Fashioned, a limited-edition whisky-based cocktail with a twist! Now available in 28 Scotsman Group bars across Scotland.

Walker’s Shortbread has joined forces with leading leisure operator The Scotsman Group, to create a special serve to kickstart Edinburgh’s festive season in style.

Introducing The Walker’s 125 Old Fashioned: a limited-edition whisky-based cocktail that honours Walker’s impressive 125-year heritage while spreading the joy of shortbread over the festive season and winter months.

Making and sharing shortbread is an age-old Christmas tradition in Scotland and Walker’s is bringing this to life with a modern twist. Inspired by the mighty ‘Old Fashioned’, The Walker’s 125 incorporates delicious Walker’s Shortbread fingers, The Glenlivet Founders Reserve and Liquid Oats Honey to create a luxurious cocktail that is the ultimate toast to the holiday season.

The Walkers 125 is now listed on menus at 28 Scotsman Group bars across Scotland, including in stunning venues in Edinburgh such as The Scotsman Bar, The Grand Café and The Ghillie Dhu. The Walker’s 125 is available to order in selected Scotsman Group venues until 31st January 2024.

Walker’s all-butter shortbread dates to 1898, when 21-year-old Joseph Walker opened the doors of his own bakery with a loan of £50 and the ambition to bake ‘The World’s Finest Shortbread’. Over a century on, Joseph’s grandchildren and great-grandchildren have remained true to his original ideal – to bake ‘The World’s Finest Shortbread’.

Sarah Macaulay, Head of Marketing at Walker’s Shortbread, said: “At Walker’s, we love that our shortbread is enjoyed at Christmas and that it plays a part in generations of families’ festive traditions.  As December marks the end of our 125th anniversary celebrations, it’s only right that we create a cocktail with another Scottish icon; single malt Scotch whisky.

“That’s why we’ve teamed up with The Scotsman to not only create The Walkers 125, but also to serve it in 28 of their unique and popular venues across Scotland. It’s the perfect tipple for anyone in Scotland enjoying the festivities and looking for a unique whisky-based cocktail to try.”

The Walker’s 125 Old Fashioned is a well-balanced cocktail with sweet creamy notes of honeysuckle and a long-lasting finish of toffee notes, finished with a satisfying Walker’s shortbread crunch.

Roddy Coyle, Head of Beverage Operations at The Scotsman Group, said: “It’s a pleasure to be partnering with Walker’s Shortbread to bring The Walkers 125 to life. Shortbread is a classic treat and one of the nation’s favourite – so we wanted to create a cocktail fit for its worthy title and Walker’s Scottish heritage.

“Scotland is known for its impressive and high-quality whisky, making The Glenlivet Founders Reserve an obvious choice to form the base of the cocktail. The vegan Liquid Oats Vanilla & Honey Liqueur is a nod to our nation’s love for oats – and of course, we’ve incorporated Walker’s delicious shortbread fingers to level up the recipe and give it the special Walker’s touch!”

Please drink responsibly and for advice or support about drinking alcohol please visit drinkaware.co.uk.

Edinburgh:

  • The Scotsman Bar
  • The Grand Café
  • The Granary
  • Inn on the Mile
  • The Murrayfield
  • Southpour
  • Ghillie Dhu

Gordon Ramsay’s Festive Fundraiser returns to Edinburgh

Gordon Ramsay Restaurant Edinburgh venues have welcomed the return of their ‘GReat Donate’ festive fundraiser, to raise money for specialist charity Spina Bifida Hydrocephalus (SBH) Scotland.

The fundraiser launched during the 2022 festive season, coinciding with the launch of Gordon Ramsay’s Street Burger restaurant in the St James Quarter. They raised an incredible £15,642 as a result which Gordon and Tana Ramsay then generously matched to give the charity an extra special funds boost.  

This year, a £1 voluntary donation will be added to diner’s bills at the St Andrew Square restaurant and St James Quarter restaurant until the end of December 2023.

The funds raised will help SBH Scotland provide vital support to over 4,000 children, young people and adults across Scotland who are affected by the lifelong, complex conditions of spina bifida and/or hydrocephalus.

Gordon Ramsay became SBH Scotland’s first ever Honorary Patron back in 2003 when he met the organisation’s Chairperson, Dr Margo Whiteford CBE, at the Great North Run. For 20 years, he has continued to support SBH Scotland through charitable donations and appearances.

A spokesperson from Gordon Ramsay’s restaurants said: “SBH Scotland are a fantastic charity which makes a real difference to the lives of so many families across Scotland who are affected by spina bifida and/or hydrocephalus.

“We’re delighted to bring back our Festive Fundraiser to our Bread Street Kitchen & Bar and Street Burger restaurants in Edinburgh and we hope our diners will be happy to make a small gesture this Christmas, that’ll have a big impact on families across Scotland.

Lawrence Cowan, Chief Executive of SBH Scotland, said: “As our Honorary Patron, Gordon has been a great friend of our charity for nearly two decades and we couldn’t be more thankful for his and Tana’s continued generosity.

“Over the years, Gordon has taken time out from his busy schedule to host gala dinners, launch appeals including the campaign to build our Family Support Centre, and personally meet with the families we support.

“Right now, people need our support more than ever. Christmas can be a difficult time and with the burden of the cost-of-living crisis looming heavily in families lives, our finance, benefits and specialist support services are needed more than ever. Through this campaign people can help make sure that no one affected by spina bifida and/or hydrocephalus feels alone.

“We rely on donations to make sure our lifeline support continues, so being able to work with the brilliant teams at Gordon Ramsay Restaurants again means a lot to us and the families we support.

“We thank all the diners visiting Bread Street Kitchen or Street Burger this festive season. Every £1 donated matters to a family in need. It’s a chance to enjoy great food and support a great cause this Christmas.”

For more information on why SBH Scotland and Gordon’s festive fundraiser is so important, please visit: https://www.sbhscotland.org.uk/we-need-you  

Andrew Fairlie Scholarship winners announced

The Hospitality Industry Trust (HIT) Scotland has announced two worthy recipients of the fourth annual Andrew Fairlie Scholarship.

Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College and Rachel Bremner, 34, Commis Pastry Chef at The Balmoral, were the talented chefs who most impressed the expert industry judges.

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to a chef working in Scotland, carrying on the legacy of Andrew Fairlie’s commitment to nurturing culinary talent in Scotland.

The finalists had to prove their worth in a skills test, and were challenged to create a dish with potato as its star ingredient while incorporating Scottish dairy. They had the further challenge of delivering an impressive surprise dish using hand-dived scallops. 

Darren Seggie impressed the judges with his creative potato-based dessert comprising butter gold potato pudding and espuma, sourdough crumble and ice cream and caramel sauce. While Rachel Bremner blew everyone away with her dish – potato and egg yolk ravioli, crispy potato skins and potato espuma. 

The final skills test took place at Perth College UHI with the winners announced afterwards during a ceremony at Gleneagles.

The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. The panel was headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie; alongside fellow 2 Michelin-starred chef Sat Bains; 1 Michelin-star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee; and Masterchef The Professionals winner and National Chef of Scotland, Gary Maclean.

The winners will be taken on an incredible 2-day educational trip to France with Grande Cuisine, and gain hands-on experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, an international stage, as well as receiving a bespoke chef’s jacket from Goodfellows. These highly informative experiences will be taken over two years, allowing both talented scholars to develop their learnings over an extended period of time.

The scholarships are offered in partnership with HIT Scotland, an industry charity with which Andrew Fairlie was closely connected. Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “Our five finalists have competed fiercely and fairly today and they have all given it everything to win this year’s Andrew Fairlie Scholarship. Everyone competed with great character and commitment and showed a real respect for one another this afternoon.

“The chefs should all be extremely proud of themselves for getting to the final but must also take great pride in how they handled the pressures of the day and in the fabulous dishes that they all produced. This was a tough one to find just one winner today as everyone cooked so well and all had showed great application in getting this far.

“We had no choice but to award two deserving winners… This year’s winners not only submitted immaculate application packs but followed this through and showcased themselves clearly as the best on the day with clean, precise and creative cookery”. 

David Cochrane, HIT Scotland Chief Executive, added: “It was a true delight to see our group of finalists demonstrate a passion for cooking that Andrew Fairlie would be proud of.

“A huge congratulations goes to Darren and Rachel, who have demonstrated exceptional skill, creativity, and dedication to their craft. They have bright culinary futures ahead!”

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Offering our kitchens and facilities to support HIT Scotland and being part of the Andrew Fairlie Scholarship is very important to us, as he was our well-respected alumnus. 

“Hosting for the third time, we have really enjoyed watching the finalists create their fantastic dishes, they’re at the top of their game and their efforts demonstrate to our students the very top of industry standards. Huge congratulations to the two winners!” 

The 2023 finalists were:

  • Daniel Robb, 27, Chef de Partie at Gleneagles 
  • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral
  • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College
  • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End
  • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel. 

Serenade your senses at Le Petit Beefbar’s new swinging Sunday Jazz Lunch

Guests will experience the best of British Jazz every Sunday, with the line up including Glaswegian sax player Konrad Wiszniewski who has previously serenaded the Queen and joined Labrinth on his UK tour and many more!  

Settle into the model of steak restaurant sophistication at Le Petit Beefbar as it serves up its brand-new Sunday Jazz Lunch. Guests can enjoy plates oozing with slow roasted black Angus beef or free-range chicken with Wagyu beef dripping roast potatoes from the new Sunday Roast menu against the backdrop of the sultry sound of the very best in British jazz.  

Le Petit Beefbar offers a modern-day approach to the traditional steak restaurant and an elegant brasserie-style dining spot, bringing ethically sourced produce and an array of exciting dishes to the heart of this historic city. 

Executive Chef Matthew Parker and Head Chef Jakub Konrad have worked alongside Beefbar’s Group Executive Chef Thierry Paludetto and Riccardo Giraudi on a menu that combines the best parts of a classic Sunday roast with the elegance, luxury, and indulgence of Le Petit Beefbar.  

Dishes on the Sunday lunch menu include slow roasted black Angus beef striploin served alongside a Yorkshire pudding, Wagyu beef dripping roast potatoes, carrots, broccolini and roasted shallots covered in a rich, bone marrow gravy.

The roasted free-range chicken is served with Beefbar sauce and all the trimmings while vegetarians can enjoy the game-changing New Redefined Meat Bavette  for their main course.

Diners can expect brunch cocktails including the Kobe Mary, a unique take on the traditional recipe with Kobe-infused vodka, tomato juice and Le Petit spice mix and the Rosemary Mimosa, with orange juice, Moët & Chandon Brut Imperial Champagne and rosemary syrup. 

For those who wish to indulge in dessert, classic Le Petit Beefbar favourites will be available includingFrench toastwith caramelised brioche, yoghurt ice cream and a generous serving of salted caramel sauce and gelato mentacato al minuto, fior di latte gelato and a selection of sauces and toppings. 

Throughout the course of December and beyond, Le Petit Beefbar will play host to a roster of locally renowned jazz musicians who  will take to the stage, entertaining  and captivating guests, accompanying their Sunday roast in style.  

Douglas Whates and Euan Stevenson will kick off the month on 3rd December , setting the perfect ambience, elevating guests dining experience and creating the ultimate Sunday setting backdrop.

Lorna Reid will be serenading  diners on December 10th, accompanied by Campbell Normand on the keys. Saxaphonist Konrad Wiszniewski will captivate guests on 17th December, one of Scotland’s most celebrated Jazz musicians who has most notably performed for Her Majesty The Queen and The Duke of Edinburgh. 

Konrad has performed all over the world, recorded and toured with artists, such as pop producer Labrinth and Curtis Stigers to name a few, serving up an international sound to the Sunday Jazz lunch offering.   

Le Petit Beefbar General Manager, Jean-Francois Greyer said: “For so many, Sunday Lunch is a sacred part of the week, an opportunity to come together with friends and family to catch-up on a busy week over delicious, indulgent food and drink. 

“We wanted to create a Sunday Lunch experience that not only offers the best quality dishes such as our slow roasted black Angus beef striploin and flavorsome, seasonal produce but also a stand out ambience that keeps guests coming back for more.  

“We can’t wait to welcome locals and visitors to enjoy unforgettable, mouth-watering food and cocktails and the best of the British jazz scene with a Sunday session that will end your week in style.”   

The Le Petit Beefbar  Sunday Jazz Lunch is available every Sunday from 12.30 – 2.30pm. 

Winners of the first ever Scottish Chefs Nespresso Professional Student Coffee Challenge revealed

Ana Fernandez Santoz, Niamh Bortherston and Mairi Edwards from Edinburgh College, Milton Campus awarded prize by Michel Roux

Scottish Chefs, (Federation of Chefs Scotland) the organisation representing Scottish chefs, teamed up with Nespresso Professional for the first ever student coffee challenge.

The winning team from Edinburgh College, Milton Campus each received an invite to the Scottish Culinary Team dinner at Prestonfield House Hotel where they met Michel Roux, Patron of Scottish Chefs, and were presented with a signed book from him, plus a Nespresso M100 coffee machine for their college.

Teams were made up of three students, all in full time catering and hospitality college courses, and were given two hours to produce an afternoon tea selection alongside Nespresso coffee.

The winning menu from Ana Fernandez Santoz, Niamh Bortherston and Mairi Edwards was made up of Tiramisu x Mont Blanc, Coffee Apple Choux au Craquelin, Smoked Mackerel and Beetroot Tart and Puff Vegetable Samosa.

The judging panel of Joe Queen, Chair of The Scottish Chefs Culinary Committee, Kevin MacGillivray, International World Chefs Accredited Judge, Derek Johnston, the first winner of BBC MasterChef The Professionals, and Donna Dowson, Head of Sales UK, Nespresso, noted the winning team’s overall balance between sweet & savoury and the variety of pastry skills displayed by the students.

The standout item was the Smoked mackerel with beetroot with judges saying the flavours were an excellent combination.

Donna Dowson, Head of Sales UK, Nespresso, said: “It was a privilege to support this competition, and help support the next generation of culinary superstars. It was inspiring to see the high standard on display and such imaginative menus to complement our coffee.

“When food is this delicious, being able to offer the best coffee is something we feel extremely passionate about, and we hope this is the first of many competitions to come.”

Joe Queen, Chair of the judges, said: “We are absolutely delighted to partner up with Nespresso on this new competition and help ignite their imagination of the students to develop new ideas and combinations to bring the Nespresso coffee into their creations. 

“The judges were really impressed with the quality and flavours produced on the day form the winning team from Edinburgh college.”

Game On! Flight Club Edinburgh is officially open

Flight Club’s new, highly anticipated venue in Edinburgh is NOW OPEN! The award-winning bar infamous for reinventing darts for the 21st Century and encouraging fun ways to socialise, has officially opened its doors to the public at the newest St James Quarter location. 

Flight Club’s unique concept will supercharge the social scene in Edinburgh, bringing groups of friends together with multiplayer games, show-stopping cocktails and tasty bites: all under one roof. From small plates to meat and vegetable sharing to pizza, washed down with one of the signature cocktails or cocktail slushies. 

Whether you’re a seasoned dart sniper or have never thrown a dart before, Flight Club extends a warm welcome to all. Instant scoring eliminates any need for counting and reimagines matches into fast-paced, exciting events, with many players finding themselves unexpectedly hooked. 

This lively bar is sure to establish itself as a hub in Edinburgh’s social landscape, with an impressive number of 18,000 guests already booked in for unforgettable experiences of Social Darts, cocktails and brunch.

Located in the bustling St James Quarter, Flight Club boasts an impressive array of 10 oches (Social Darts playing areas) and a stunning bar, ideal for soaking up the atmosphere and toasting to success (or commiserating losses!).

Flight Club is the ultimate destination for all group sizes, from couples to corporate events, multiple oches are effortlessly connected for an immersive experience, perfect for team building, weekend brunches, company socials or Christmas bookings (Christmas bookings now open for up to 250 people). 

CEO, Steve Moore, said: “We can’t wait to welcome everyone, Edinburgh is such an incredible city, we’re really proud of the venue and look forward to showing it off in all its glory!”

Flight Club is located at Level 3, 300-306 St James Crescent, EH1 3AE and is open every day from 11.30am until Midnight.

To book your spot, visit here. Reservations are now open.

The Botanist Hosts Festive Workshops Throughout November and December

The festive season is just around the corner, which means it’s officially time to get excited for Christmas!

To help create lasting memories throughout the season, award-winning bar & restaurant The Botanist is hosting a series of creative workshops and competitive events throughout November and December. 

From wreath-making and bauble-painting to Christmas quizzes and a festive twist on its signature musical Botanist Bingo, the botany-inspired venue has created cosy events perfect for catching up with friends or winding-down with colleagues after a busy year, all whilst enjoying the Botanist’s feel-good food and expertly crafted drinks.  

Wreath Making 

What better way to cosy up and get into the festive spirit than by crafting your own botanical Christmas wreath with natural seasonal foliage? 

In partnership with a local Florist, guests will get everything they need to create a perfect handmade decoration, ready to hang in the home throughout the festive season. Alongside the workshop, the ticket includes a selection of bar nibbles and either a glass of wine or a bottle of Peroni Red. 

For available dates and times and to book your spot, visit: The Botanist Wreath Making 

Baubles and Brunch 

Want to give your Christmas decorations a personal touch this year? Book a table with friends for The Botanist’s Baubles and Brunch and enjoy a choice of brunch dish whilst you get creative painting your own festive design on a Christmas bauble, ready to hang on your tree throughout the festive season or gift to a friend.  

Tickets are priced at £20 per person and include a dish from The Botanist’s brunch menu, a bauble and painting equipment. For available dates and times and to book your spot, visit: The Botanist Baubles & Brunch  

Christmas Quiz 

‘Tis the season for getting together with loved ones for festive cheer (and friendly competition!) 

Enjoy an evening of seasonal trivia at The Botanist’s Christmas quiz nights throughout the season. Entry is FREE and the bar & restaurant’s host will be giving away tasty prizes, so this is not one to miss.  

For event dates and to book, visit: The Botanist Christmas Quiz 

Christmas Botanist Bingo 

On Wednesday 6th December, The Botanist’s monthly musical Botanist Bingo has a festive takeover. Know your Wham from your Mariah? Be quick with your bingo dabber as the bar’s resident musicians belt out Christmas classics live, corresponding to the artists on the card in front of you.  

Entry is FREE and there are prizes to be won for the first to get one line, two lines or a full house. Visit https://thebotanist.uk.com/botanist-bingo to secure your spot.  

The bar & restaurant is also set to launch a limited-edition cocktail menu for Christmas with details of the seasonal drinks coming soon. 

Toast the 10th edition of Sherry Week

6th – 12th November: Discover Sherries with food across the UK

Across the UK, sherry lovers are ready to toast Sherry Week 2023, happening from 6th to 12th November.

This year is the tenth anniversary of the largest annual festival of Sherry Wines in the world, which sees a week-long series of events planned nationwide. 

Tastings and pairing dinners in bars, restaurants and wine shops are being hosted for food and wine fans looking to discover the full range of Sherries and find out what makes them a perfect match for big food flavours.

All Sherry Week UK 2023 events are on the dedicated website where fans of Sherry can find out more and book tickets to wine tastings, food pairings and cultural events, plus plenty more besides. 

Sherry-lovers looking to sip their way around Edinburgh can follow specially designed routes – or ‘Sherry Rutas’ – that take in a number of bars, restaurants and wine stores across the capital.

 The Sherry Week website lists events and venues, helping locals in Edinburgh to choose and book as applicable, and then simply glide from one Sherry pairing menu or tasting, on to the next, experiencing the scope of versatile Sherry wines and matched gastronomy.

A few Edinburgh highlights of this double-digit birthday – expected to be the biggest, most exciting and best tasting Sherry Week yet – include:

·        Sherry Week In-store Sampling at Woodwinters– withthree different Sherries open to taste all week, along with a selection of cheese and olives to pair;

·        Store Tastings at Great Grog Wine– complimentary and with small tapas pairings;

·        A 4-Course Sherry Dinner at McLarens On The Corner – a guided discovery of why Sherry is a favourite wine for food pairings;

·        A Sherry Pairing Experience at Fin & Grape – a very special pairing flight paired with delicious sharing plates;

·        A Tapas Sherry Experience at Indaba Café Bar – with five incredible tapas plates and five delightful Sherries.

First launched in 2014 as a word-of-mouth series of events over the course of one week, Sherry Week has grown exponentially. 

The past nine years have seen half a million wine-lovers participating in more than 18,000 events in 40 countries and 4 continents* – all with the Jerez-Xérès-Sherry and Manzanilla D.O.’s official stamp of approval.

Sherry Week’s total tally of impressions on Twitter is an astonishing 157 million, with almost 74,000 social media posts with the hashtag #sherryweek, and over 240,000 likes on Instagram**.

More exciting events and activities are being announced from now right up to Sherry Week.

Visit www.sherry.wine/sherryweek to find out about and book onto Sherry Week events and create your own Edinburgh Sherry Ruta.

*Source: sherry.wine website

** Sources: BrandMentions, Tweetbinder, Twitter, Google Analytics

Edinburgh New Town Cookery School launches festive courses

Festive Foodies at Edinburgh New Town Cookery School  

Edinburgh New Town Cookery School (ENTCS) has launched its always popular 2023 Christmas courses and gift vouchers – ideal presents and experiences for foodies. 

This year’s December courses include inspiration for entertaining with the Christmas Canapes demonstration with a glass of fizz; Christmas Baking, which includes homemade mincemeat and a Christmas Cake;  a new Gluten Free Christmas Baking Day and the ever-popular children’s baking morning and afternoons.    

For those keen to build more cooking into their Christmas repertoire and learn some new dishes, there are also opportunities to learn easy entertaining from the experts with the Christmas Entertaining demonstration and lunch, which is always a good way to catch up with friends ahead of the season.  

Fiona Burrell, principal of ENTCS, comments: “The smells of Christmas baking are always wonderful and it’s a good time to find some inspiration, learn new skills or just enjoy meeting up with friends.  A Christmas course is a great way to entertain the kids or just learn from our friendly, expert teachers.” 

ENTCS also offers vouchers which are the ideal foodie Christmas present. Whether it’s to learn a new skill, help a friend to fall back in love with cooking, or encourage teenagers to learn their way around the kitchen, a voucher just lets them choose.  ENTCS offers courses at all levels from beginner to professional and the vouchers are redeemable in 2024. The school is also expert in providing corporate away days and teambuilding events, so is a good option for a Christmas party with a difference, or to entertain clients.  

ENTCS is a professional cookery school based in Edinburgh’s New Town.  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 over thirty years.  

Her enormous experience, has given Fiona a very clear vision of what the students need to learn and the best way to teach it. With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.  For more details: www.entcs.co.uk   

 

Festive courses this December include: 

Christmas Baking Day 

Saturday 2nd December 2023; 9.45am – 3.30pm 

Spend a day at The Edinburgh New Town Cookery School baking lots of treats for Christmas. On this one day Christmas Baking Day we will show you how easy and quick it is to make your own mincemeat and pastry so that you will never use shop bought again, we will be making a Christmas cake with a difference – it contains chocolate as well as fruit – and we will make stollen, a European favourite Christmas cake/bread. 
Cost £185 

Christmas Canapés Demonstration 

Wednesday 6th December 2023;  10.30am – 12.30pm

A morning’s treat, starting with coffee and shortbread and ending with a glass of fizz, the Christmas Canape demonstration at Edinburgh New Town Cookery School is an entertaining morning. The demonstration starts at 10.30am and lasts 2 hours, during which you will be shown how to make several festive savoury and sweet canapes which you will taste at the end of the demonstration with a glass of prosecco. 
Cost: £60 

Christmas Entertaining Demonstration and Lunch 

Thursday 7th December 2023; 10.30am – 1.30pm

At Christmas time it is good to have a few tasty but easy recipes up your sleeve whether for canapés, starters, main courses, puddings or for using up leftovers. These recipes will become reliable standbys. Most of the recipes can be prepared in advance but the others are quick and easy to put together. Come and join us and bring friends so that you can have your own pre- Christmas celebration. 
Cost: £75 

Gluten Free Christmas Baking 

Saturday 9th December 2023; 9.45am – 3.30pm

Christmas is a time when the house is usually full of baking to offer family and friends over the holiday period. Just because you are a coeliac or intolerant to gluten doesn’t mean you should miss out. On this day we will be showing you how to bake a variety of gluten free bakes from yeasted dough, gluten free home-made mince pies and a lovely Christmas Cake. 
Cost £185 

Children’s Christmas Baking Morning / Afternoon 

Thursday 21 / Friday 22 December 2023 ; 9.30am – 12.00pm / 1.30pm – 4pm 

For children who love baking, and for parents who are looking for a different way to entertain their children during the holidays, these December half day courses are the perfect antidote to winter holiday boredom. Children learn how to make delicious cakes and biscuits which they can pack up and take home. They may turn out to be the perfect Christmas present for Granny! 
Cost: £60 

Easy Entertaining 

Sunday 17th December 2023; 9.45am – 2.30pm 

Learn to cook new dishes at a Sunday practical cookery class in our stunning kitchens. These cookery courses are designed to inspire you with new ideas for dinner party dishes. 
Cost: £130 

Full details of the Christmas courses, and a flavour of the 2023/2024 programme, are available on the Edinburgh New Town Cookery School website – http://www.entcs.co.uk/calendar 

Edinburgh chef is in the running for this year’s Andrew Fairlie Scholarship

Rachel Bremner, Commis Pastry Chef at the Balmoral, is a finalist

The Hospitality Industry Trust (HIT) Scotland is proud to announce five finalists for the fourth annual Andrew Fairlie Scholarship. The event will take place on Wednesday 22nd November 2023. 

Five talented chefs have been shortlisted to compete in a skills test for the chance to become an Andrew Fairlie scholar and take part in once-in-a-lifetime culinary educational experiences. 

Among them is Edinburgh’s Balmoral Commis Pastry Chef Rachel Bremner (above).

The Andrew Fairlie Scholarship is an invaluable opportunity for chefs seeking first-hand experience within some of the world’s most renowned establishments, offering the ultimate education for up-and-coming chefs. 

Launched in 2019, the late Andrew Fairlie was a key figure behind the scholarship initiative. The scholarship is offered in partnership with HIT Scotland, an industry charity with which Andrew was closely connected.

Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

The five skilled chefs competing for this ‘ultimate scholarship’ are: 

  • Daniel Robb, 27, Chef de Partie at Gleneagles  
  • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral 
  • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College 
  • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End 
  • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel. 

Competition details 

On Wednesday 22 November, Perth College UHI will host the skills test and judging portion of the day, with the winner’s announcement being made at Gleneagles. This year, the finalists have been challenged to create a dish with potato as its star ingredient, as well as incorporating Scottish dairy. 

An all-star panel of the country’s finest chefs will judge the 2023 competition. 

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred Chef Sat Bains, 1 Michelin star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee, and Masterchef winner and National Chef of Scotland, Gary Maclean. 

The winner of this year’s Scholarship will be taken on an incredible 2-day educational trip to France with Grand Cuisine, and gain hands-on experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, an international stage, as well as receiving a bespoke chef’s jacket.

These highly informative experiences will be taken over two years, allowing the scholar to develop their learnings over a period of time. 

David Cochrane, Chief Executive of HIT Scotland, said: “This is a unique opportunity for chefs in Scotland to not only hone their culinary skills but to also carry forward the remarkable legacy of Andrew Fairlie.

“It is a gateway to a world of fantastic industry opportunities that can enhance their careers and personal development.  

“We remain committed to showcasing the exceptional talent in Scotland while continuing to champion Andrew’s incredible legacy. Best of luck to all of our finalists!” 

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “Our five finalists have earned their rightful place in this year’s Andrew Fairlie Scholarship final.

“I can feel how they have all been inspired by the brief – they have challenged both themselves and the humble potato to be as good as they can be. 

“I often talk about simple things that are brilliantly done and they have all shown their understanding of this in their well thought out recipes. I now look forward to seeing the chefs recreating these dishes on finals day.”

Finalist Darren Seggie commented on being shortlisted: It is an incredible honour for me to have been shortlisted for the Andrew Fairlie Scholarship.

“Andrew Fairlie as a chef, the restaurant and Gleneagles as a whole have always been held in the highest regard to me, it holds a special place in my heart and to be associated with it in any way is a dream come true.”

Finalist Daniel Robb said: “Being shortlisted will give me the chance to showcase my skills and capabilities to the judges and having the opportunity to show my creativity and passion through my dish is something I’m really excited about.

“I’m very excited to be a part of the final and make my family, colleagues and myself proud.”

Finalist Rachel Bremner added: “I am incredibly proud and grateful to be shortlisted. I could not have done this without the support from everyone at the hotel, both past and present.

“I am looking forward to meeting everyone else who was shortlisted and seeing what they came up with in their interpretation of the brief.”

Finalist Rita Varga said: “Being shortlisted for this prestigious scholarship is fantastic. I am happy that I can be part of it because I highly respect the work HIT Scotland does and how they bring hospitality together.

“This is also an opportunity to learn and develop. It makes me feel lucky that I have a chance to show my skills.”

Chef Spud Henderson – speechless!