The Edinburgh New Town Cookery School produces a range of highly skilled graduates many of whom take on great jobs as a result of their qualification. Below is an overview of a few of the recent graduates who have chosen to pursue a career in the food industry – some changed careers midstream and others followed a lifelong passion for food. They are available for interview should you wish to use their case study in a feature.

Pippa Denton

Pippa Denton was a student on our One Month Practical Cookery Certificate Course in May 2012. She wanted to be able to earn money in her university holidays but it led to her deciding that cooking is what she wanted to do full time and she is now working in a game lodge in Zambia.

School leavers

Daisy Neale

At 19 years old, Daisy Neale attended the Six Month Practical Cookery Diploma Course in September 2011, one year after she left school. Since then she has been hard at work within kitchens, travelling throughout the UK and to Europe. Daisy now works as a private chef. http://www.entcs.co.uk/daisy-neale

Lucy Harding

Lucy Harding attended the Six Month Practical Cookery Diploma Course in September 2013 after deciding that university wasn't for her. She has worked non-stop since she graduated and has formed an exciting career in food. Next, Lucy will travel to New York to pursue a degree in Food Policy and Sustainability.  http://www.entcs.co.uk/lucy-harding

Isla Cruickshank

Isla Cruickshank attended the Three Month Beginners Certificate Course in September 2012. Since then she has used her qualification to find work during gap years and university holidays, allowing her to travel, study and explore the world. While Isla is now an art student, she continues to use her ENTCS-learnt skills to find work during her holidays and she always works in an Austrian ski lodge during ski season. http://www.entcs.co.uk/isla-cruickshank

Career changers

Emma Louise McGettrick

Emma Louise McGettrick attended the Six Month Practical Cookery Diploma in September 2012. Since then she has worked in a number of Edinburgh restaurants including the prestigious Mark Greenaway. She recently moved to London and is now working for Chef Robin Gill, who is creating his own cook book. http://www.entcs.co.uk/emma-louise-mcgettrick

Roly Simpson

Roly Simpson had a 12-year career in estate agency prior to taking the Six Month Practical Cookery Diploma Course in 2016. He has recently set up his own supper club and bespoke catering business in Edinburgh called Toasted Radish. Roly will be opening up a restaurant later this year.  http://www.entcs.co.uk/roly-simpson

Peter Simpson

Peter Simpson attended the Edinburgh New Town Cookery School in September 2015 when he took the Six Month Practical Cookery Diploma Course. After acquiring ownership of the Pennan Inn in Aberdeenshire which featured in the cult film, Local Hero, Peter began running the Inn's kitchen and took the class to fine tune his cooking skills. http://www.entcs.co.uk/peter-simpson

International/overseas students

Maria Lima

Maria Lima, from Portugal, took the Six Month Practical Cookery Diploma in April 2015. She worked in Edinburgh for over a year before returning to Portugal. Her career is going from strength to strength. http://www.entcs.co.uk/maria-lima

Kelley Terlip

Kelley Terlip came from the United States of America to attend the Three Month Beginners Certificate Course in September 2012. Since she left she has been very busy building a successful career in food. http://www.entcs.co.uk/kelley-terlip

ENDS

For more information or to set up an interview contact:
Angela Casey / Rebecca Dawson
Pagoda Porter Novelli
0131 556 0770
Angela.casey@pagodapr.com / Rebecca.dawson@pagodapr.com

NOTES TO EDITORS

Edinburgh New Town Cookery School

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 thirty years.  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