Chef Craig Wood of The Wee Restaurant in North Queensferry is launching his Wee Cookery Courses at Dunfermline’s Carnegie College in February 2012.
Date:
Thu, 22 Dec 2011
Source:
The Wee Restaurant
Building on the restaurant’s existing links with the college, the four-week cookery courses will be held in the college’s well-equipped kitchens on a Monday afternoon from 1pm-5pm.
Craig commented: "I’ve been looking for a suitable kitchen to provide cookery classes for a couple of years and the college kitchens are perfect for the style of classes I wish to offer.
"Working over a fpur-week period means that by the end, the students should be able and confident to carry out specific skills we have developed as they will have had time to practise at home."
Promising a hands-on style of tutoring, Craig intends to share chef skills and techniques on a variety of subjects. The first course covers fish and shellfish, with meat and game set to follow in March.
Craig said: "The classes will be relaxed, very informal and the groups will be kept small so that everyone will receive personal tuition from me as we go along."
Since opening The Wee Restaurant in March 2006 with his wife Vikki, Craig has received requests to offer cookery classes from many of his regular customers. He said: "I’m delighted to finally get the opportunity to invite them to come along and learn a few kitchen secrets."
Classes will run in February, March and April and again later in the year.
For costs and further information, call 01383 616263 or email The Wee Restaurant. Places are limited to 12 per course so early booked is recommended.
Craig Wood previously worked in some of the country's most respected kitchens including Restaurant Martin Wishart, the Royal Scotsman luxury train and the Crinan Hotel where he was head chef.
As a hands-on chef-proprietor, he is passionate about quality and service, and believes that food is at its best when cooked simply. His kitchen’s techniques are designed to complement the produce and to enhance its natural flavours.
More information:
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