You are hereHome › About ›
Your Cookery Team
Fiona Burrell - Principal
Fiona Burrell opened the doors of The Edinburgh New Town Cookery School, set in the heart of the city, in early December 2009. The school offers professionals and amateurs the opportunity to study a number of courses including three-month certificate and six-month diploma courses, as well as short themed courses.
Fiona is an expert in life skills cookery, and started her career as assistant to the Principal at Edinburgh’s Woman and Home Cook School in Manor Place 30 years ago. Fiona went on to garner over 12 years experience working at the world-renowned Leiths School of Food and Wine.
During her time at Leiths, Fiona progressed from tutor to the school principal, while contributing to numerous publications including: Leiths Baking Bible, Leiths Vegetarian Bible, Leiths Book of Cakes, Leiths Cookery Bible and Leiths Complete Christmas.
Following her time at Leiths, Fiona worked extensively as a freelance consultant, writing, teaching, developing recipes, styling for food photography, leading cookery demonstrations and as a tasting panel member.
Fiona has held membership of the Guild of Food Writers since 1991, and has judged various cookery competitions including the Mouton Cadet/Times Cook of the Year and The National Cupcake competition.
Find out more information at LinkedIn.
"Fiona Burrell was my main teacher when I did the year long diploma course at Leith's School of Food and Wine. I wouldn't be the cook I am without having been taught by her. The time under her tutelage left a lasting impression on me and had far reaching results. It was also one of the happiest and richest periods of my life." Diana Henry, award winning food writer with The Sunday Telegraph and writer of many brilliant cookbooks.
Victoria Anderson - Teacher
Victoria Anderson is a teacher at The Edinburgh New Town Cookery School with expertise in Mediterranean cooking influences, having gained experience in Spanish and Italian cooking techniques. She has a wealth of culinary knowledge having worked with a number of high profiles chefs and gained skills in a number of renowned restaurants.
Having learned how to make the perfect Spanish omelette while working in a tapas bar in Seville, Victoria’s next stop was Leiths School of Food and Wine in London, where she qualified with a first class pass.
Victoria continued to learn her trade as a chef for the Edinburgh-based Italian delicatessen Valvona & Crolla.
Prior to her move to Edinburgh, Victoria worked as assistant to chef Simon Rimmer on the BBC show Something For The Weekend, and latterly as a private chef – a role that took her from Ibiza to Penzance, by way of some of London’s finest dining rooms.
Victoria Anderson graduated from Edinburgh University with a first class degree in Spanish with Portuguese, but soon realized a career in cooking was where her passion lay.
Sarah Donaldson – Teacher
Sarah Donaldson is a teacher at the Edinburgh New Town Cookery School. Sarah trained at Leiths School of Food and Wine and worked in various restaurants and delicatessens in London before spending a season in Verbier combining her love of skiing with her love of cooking, by working as a cook for a private chalet. She came back to London and worked, first as a Junior and then, as a Senior teacher at Leiths School of Food and Wine, taking classes and giving demonstrations. During her time there she also tested, developed and wrote recipes, many of which appear in Leiths Cookery Bible.
Sarah then went on to set up her own catering company in London with a fellow teacher. They specialised in canapé parties, weddings, christenings and private dinners as well as catering for corporate events for up to 400 people. Sarah moved to Scotland with her family in 2000 and is delighted to be back teaching cooking once more.
Jess Shepherd – Teacher
Jess began on the path to a career in food after she completed a Diploma at Leiths School of Food and Wine which she gained with Distinction.
Following her achievement at Leiths, Jess gained restaurant experience in London, at world-renowned restaurants Bibendum and Chez Bruce as well as Lidgates the Butchers – rated one of the top ten butchers in London.
In addition, Jess has worked as a private chef for various clients in France and the UK
Jess Shepherd graduated from Edinburgh University in 2004 with an MA in Social Anthropology.
Hillary Wright - Registrar
Hillary Wright is the Registrar at The Edinburgh New Town Cookery School, and is involved in the day to day administration of Scotland’s largest city centre cook school.
Hillary originally trained in secretarial skills in London, and has worked in various administrative roles in London and Edinburgh, with expertise in property related sectors.
A qualification in Human Resource Management obtained from Edinburgh’s Napier University has provided her with the interpersonal skills required for her role as Registrar at The Edinburgh New Town Cookery School.
Nicky Buchanan - Receptionist
Nicky Buchanan is a part-time receptionist at The Edinburgh New Town Cookery School.
Her role at the school means she is instrumental in the day to day running of the School and the booking of a range of courses from one day themed courses, to evening classes, one month courses and three month courses.
A former physiotherapist, Nicky is married with two grown up children and is currently studying for a Diploma in Computer Studies.
Edinburgh New Town Cookery School, the latest cookery school to arrive in Scotland where we teach classic and creative cookery in a professional but informal atmosphere.
Students will develop the essential skills and confidence necessary to be a success. Edinburgh New Town Cookery School is situated in the heart of the Scottish Capital’s city centre, and offers courses, which will put every student on the right path to becoming a successful cook.
The diverse range of courses offer something for every level of ability, from chefs to homemakers and students to food enthusiasts. A practical, professional approach will give students the skills to cook with confidence.
The school spans five floors and offers panoramic views across the Firth of Forth. The venue has been renovated to provide a fully equipped teaching kitchen alongside a demonstration theatre, with capacity for 50 and a function room, which presents the ideal dining setting for corporate entertainment or team building. The range of facilities on offer allows the school to host a broad spectrum of cookery courses and activities. The building is also suitable for PR events and product launches. Our teachers and staff are highly qualified and bring many years of experience to the school.