Wilderness Scotland sends the Attacats on a culinary adventure

We have some amazing clients and it is a rare occurrence that we get to partake in their activities or experience the great things that they have to offer. However, this past Thursday we were contacted by our client Russell Murray who is the Business Development Manager at Wilderness Scotland inviting three members of our team to take part in a private 2 hour cooking lesson at the Edinburgh New Town Cookery School.

Not only do Wilderness Scotland offer adventure holidays in Scotland but they also create bespoke 5-star holiday packages and experiences for people who want to get the most out of what Scotland has to offer. This private Scottish-themed cooking lesson can be part of a bespoke multi activity holiday with a wider itinerary that takes you across Scotland with arrival and departure from Edinburgh.

When Jon, Chelsey and I arrived at the Edinburgh New Town Cookery School we were greeted by Colette. She took us up into the kitchen where the 3 of us would be preparing a lovely 3 course evening meal under her expert tuition. Scotland boasts some of the finest produce and ingredients and this was definitely reflected in our menu as we ran through it together.

 

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For starters we would be making fresh langoustines with watercress dressing followed by a main of roast venison with red wine jus, beetroot puree, broad beans and roast new potatoes. Finished off with redcurrant soaked strawberries with black pepper shortbread, what more could we want!

 

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Once all aproned up, it was time to decide between us which course we each wanted to tackle. As Chelsey is a vegetarian she opted for the meat free dessert with Jon taking on the langoustines and myself the venison.

 

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As we’re not the most experienced chefs Jon and I felt a bit nervous, but Colette made us feel at ease, explaining that this lesson was not aimed at any particular level of cooking. Helpfully, the cooking school will tailor the experience to your skill level! With all the nerves out of the way it was time to get to work.

 

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To cut down on time, all of the ingredients had already been weighed out for us. For me it was my first time working in a kitchen of that scale and having a professional on hand to answer all of my questions (no matter how silly they may be). I learnt lots of little tips and tricks that you cannot learn from cook books. As someone who has just started to develop an interest in cooking, I found it to be a wonderful experience and one that I would gladly participate in again. I would also feel totally confident dazzling my dinner party guests with any of the awesome Scottish recipes we prepared.

 

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Once we finished cooking we had the chance to sit down and enjoy the main course together. All of us thoroughly enjoyed our meal, the meaty langoustines worked well with the sharpness of the watercress puree. The deliciously tender venison  melted in our mouths and was made even better with the sweetness of the beetroot puree and red wine jus. The crispy golden roast potatoes and broad beans were the perfect accompaniments for the dish. The strawberries were so fresh, and combined with the buttery shortbread were just a delight!

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We would like to say a massive thank you to Colette, Charlotte and the rest of the team at the Edinburgh New Town Cookery School for their hospitality and for making our afternoon as great as could possibly be. A huge thanks to the team at Wilderness Scotland as well for letting us experience one of the great activities they have to offer.

If you are think of planning a trip to Scotland or perhaps a Scottish adventure then visit Wilderness Scotland; trust us you will be in safe hands!

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