24 Courses in Edinburgh

we make workshops

BOOK A PRIVATE PARTY AT WE MAKE! Perfect for a Hen Do, Birthday or get together with friends. We can organise a workshop especially for your group. Get in touch!

craig stephens personal training

My name is Craig Stephens, and I am a personal trainer currently based at Pure Gym in Fort Kinnaird, Edinburgh. I dedicate myself to clients to help them achieve their goals as much as I would my own, as I believe there is no limit and a lot can be achieved if the correct goals are set and you have the mindset to achieve them. I am addicted to the results gained from different aspects of training, fitness, changes in lifestyle and discipline in diet. I have been passionate about fitness from a young age. My childhood dream was to become a professional wrestler. Through hard work, dedication and increasing my fitness and knowledge, by the age of 16 I had started wrestling training – today I regularly perform in shows for several companies. I'm a Level 3 Personal Trainer with a HND in Fitness, Health and Exercise. I hold many qualifications which has increased my knowledge extensively, allowing me to work with a variety of clients, create assistance in nutrition, generate different training methods and programming specific to client needs. I am also currently studying Pharmacology at University to increase my knowledge in science so I can continue my journey in helping clients achieve their goals

east coast calisthenics

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lochend golf club

Lochend Golf Club is affiliated to Craigentinny Golf Course. The course is managed by Edinburgh Leisure. For information on Green Fees, Season tickets, and Leisure Cards please visit: www.edinburghleisure.co.uk/memberships/golf

my punjabi kitchen

the koji kitchen

I generally describe it as a sort of starter for different foods, similar to a sourdough starter or a kombucha SCOBY. The underlying biological processes are very different. Koji is a type of edible mold called aspergillus oryzae. There are other members of the aspergillus family that are also used in similar ways all over Asia. Koji is specifically Japanese and has been used there for well over 1500 years. Molds have been used in fermentation to provide complexity and depth in all sorts foods, from brie to salami. At the heart of it, like any fermentation, the microbes and enzymes break down some of the molecules in the starting ingredients into their constituent parts.

robert g henderson

henrys first aid training and qualifications

We offer an industry leading blended learning course that incorporates ultra-high-quality video production, fully immersive quizzes and activities, designed to impart knowledge from Qualsafe’s trusted clinical experts.