School children encouraged to learn new cooking skills

By Christine Lavelle

SCHOOL kids in Edinburgh are being invited to compete to be the next generation of culinary masters, with the support of a successful Scottish chef.

Steven Adair, executive head chef of The Glasshouse off the Mile, is hoping to sign up schools in the capital to a nationwide culinary programme put on by FutureChef.

The programme aims to help youngsters aged 12-16 learn to cook, and Mr Adair says he is keen to get more Scottish school pupils get involved.

He said: “I’ve been involved with the competition for over eight years assisting young budding chefs at Liberton High School and it’s great to see so many kids excited about the event.

New cook school opens with festive party

Fiona Burrell and Angus James whip up a festive treat

By Cara Sulieman

CHEF Fiona Burrell got her own little Chrismas helper as she prepared mince pies for the launch of her new cook school last night.

Three-year-old Angus James added a touch of ginger spice as he got stuck in with the icing sugar as Fiona put the finishing touches to her festive fare.

The former principal of Leiths Cook School opens the doors on her own venture next week, and was trying out the new facilities for the first time.

Edinburgh New Town Cookery School will offer both professional and amateurs the opportunity to brush up their skills with a range of courses.

“Posh” Christmas leads to rise in shellfish sales

By Cara Sulieman

SCOTTISH shellfish farmers are set to get a boost this festive season as households across the country opt for a posh Christmas lunch despite the credit crunch.

Oysters and mussels are fast becoming a must have festive favourite for dining rooms across the UK – replacing smoked salmon and prawn cocktail as the fish course of choice.

The Scottish Shellfish Marketing Group saw sales soar in 2008, and say they are expecting a similar tale this year.

They say a combination of hit TV cookery shows and changing tastes are responsible for the boom.