45 Educators providing Courses in Edinburgh

edinburgh food social

Our projects give individuals the knowledge and understanding to cook with confidence, whether for friends and family or as a profession. Scotland is full of amazing produce and we want to ensure that everyone is not only able to access it, but knows what to do with it.

amy rankine forager

I am a foraging instructor leading wild food walks and workshops for the past 8 years in the central belt. Through walks, courses and workshops I’m able to help people build skills in identification, beginning their foraging journey. My aim is to use wild food as a platform to help restore our connection with food at its source, through immersion in nature. As more of us return to forging, sustainable practice is at the core of what I do, and an integral part of a mornings’s adventure. As well as identification centred excursions I enjoy delivering workshops and exploring a variety of avenues to incorporate wild food in everyday life.

edinburgh school of food & wine

Established in 1986, The Edinburgh School of Food & Wine (ESFW) is Scotland’s oldest independent, award winning cookery school. We welcome all levels of ability, from novice to aspiring professional, from all corners of the globe. We welcome all customers with a smile and pride our selves on our excellent service and can-do attitude. Our services include but are not limited to: Professional Chef Training Leisure Cookery Classes Kids Cookery Summer Camps and Sunday Classes Outside Catering Wedding Catering Bar Services including Horsebox Bar Training Courses in Licensing, Hospitality & Food Hygiene The school is full accredited by ICSA – The Independent Cookery School Association

aemtek ltd.

Food and Environmental Microbiology Testing, Research, Training & ConsultingFounded in September of 2002, AEMTEK strives to help clients obtain accurate, fast and reliable analytical data, and provides total solutions to help our clients ensure food safety, cosmetic safety, water quality and environmental health. AEMTEK is a high quality, third party laboratory that provides testing, research, training, consulting services, and sampling products for the food, cosmetic, environmental, water, supplement and nutraceutical industries. Our inspiration is to provide total solutions to help our clients ensure food safety, cosmetic safety, water quality and environmental health. When it comes to problem solving, nothing compares to experience. When it comes to your project, getting it done quickly and correctly is what counts. AEMTEK has the staff, the facilities and the drive to solve your problems on time and on budget.

edinburgh food safari

boyle food hygiene

the chocolatarium

Based in the heart of Edinburgh’s Old Town, we are Scotland’s first temple of chocolate yumminess! We welcome visitors from all over the world with hands-on daily chocolate tours all about the wonderful world of chocolate. CHOCOLATE ATTRACTION | FACTORY KITCHEN | CHOCOLATE SHOP Experience the wonderful world of chocolate with our award-winning tours. Just off the Royal Mile in Edinburgh's Old Town. Open daily. Voted #1 Best Food Experience in the UK 2022

the fraser centre community trust

The Fraser Centre Community Trust is a registered Scottish charity: SCO43597. The Trust was formed in 2011 by Jonny Russell, supported by his family and friends, with the aim of refurbishing the old Winton Picture House. The picture house, the ‘cuds’, opened in 1922 and remained open until the early 1970’s when it closed its doors. It was used by a variety of businesses after this but the building slowly fell into disrepair. In the 1990’s the building was purchased by Kingdom Outreach Ministries and a small section was refurbished for use by the church and became available for local groups to hire the building. It became clear however as the condition of the building deteriorated something had to be done and the Trust was formed to meet the challenge.

edinburgh school of food and wine

edinburgh forage & eat

Melt two thirds of the butter over medium heat, add flour and stir until combined, and continue to stir and cook for a few minutes. Add half a litre of hot stock (I usually use hot water and chicken or vegetable stock cube) little by little, stirring well after each addition to make surer the water is blended thoroughly into the butter and flour mixture , this way avoiding lumps. However, since this is a smooth, blended soup, if you do end up with lumps don’t panic, they will be gone by the end. Cook the soup for a few minutes while washing and chopping your ramson leaves. Add them to the soup, allow to simmer briefly (just a minute; colour and flavour are best when the leaves are barely cooked). Take the pot off the heat and puree the soup until smooth and velvety (it’s easiest with a submersion blender, but a food processor is fine too). Add cream, the rest of the hot stock and the remaining cold butter and salt and pepper to taste, and blend until frothy. This is a light and foamy soup showcasing the delicate spring time flavour of young wild garlic. Pour immediately into cappuccino cups and decorate with drawings in the pale green foam, a sprinkling of gutweed powder, and a few wild garlic flowers if desired. Serve the soup with a savoury biscuit or crouton for a cute and tasty touch..