One of Edinburgh Foody’s former bloggers took a sabbatical last summer, putting her time to good use by doing a month’s course at the Edinburgh New Town Cookery School (ENTCS) on Queen Street. Some of us aren’t quite that lucky to afford that much time out from our day jobs…
I am blessed to know many wonderful people, and so it was that after months of planning by some of my finest friends, last Saturday was my hen party. The course of events remained a surprise to me throughout the day, but without a doubt the highlight was our doughnut…
One Square at the Sheraton has not only got its own gin but now also its own gin tasting format: Ginnasium. We went along and learnt a thing or two (and had a lot of fun while we were at it).
Finances have prevented me from going on holiday this year yet I’ve been hankering after the sun, sea and flavours of one of my favorite travel destinations, Turkey. Sadly it’s not going to happen but an invitation to escape to the wilds of the Highlands to learn to cook with…
Whilst I respect those that undertake a month of martyrdom or even longer, especially when it’s for a good cause such as Cancer Research and do ‘Dry January’, I’ll put it out there that I never do. No Dry January for Kerry I don’t think there’s any point in denying…
I personally find the smells of Asian food irresistible, so when the opportunity came up recently to preview the Summer Cookery Courses at the Edinburgh New Town Cookery School, I was keen to pop along.
I’ve long been a fan of Thai food, even though I’ve never visited the country and whilst a holiday is not on the cards in the near future, I set myself a challenge of doing a Thai cooking course this year, slightly nearer to home. I’ve had my eyes on…
Last week, Danielle and I did something we haven’t done before: we cooked together. After five years of talking and writing about food, we found ourselves in a kitchen, sharing a work area and stove. It was not only great fun – and filling – but also informative. I learned…
Sometimes, you come across something unexpected. I met Justine Hazlehurst of Kask Whisky at the Buffalo Trace borboun tasting a few weeks back. Like the other people there, Justine was trade but she doesn’t have a bar or restaurant, and she doesn’t shake cocktails for a living. Instead, she organises…
The last couple of weeks I’ve been baking sponge cakes using my favourite recipe, keeping everything the same, except for how long I whisk the batter. When I’ve cooked and cooled the cake, I’ve measured it’s height, cut sections out and put a weight on them to measure compression. Why?
