Jenny Thomson from Courses For Cooks
Here is a little insight into Jenny as she answers Citylicious’ ‘Quick Fire Questions’.
Why a chef?
I left school not having a clue what I wanted to do. Did the years course at Leith’s School of Food & Wine, London & discovered it was something I was good at & enjoyed. Haven’t looked back since.
Who was your mentor?
My teacher at Leith’s was Fiona Burrell, now principle at the Edinburgh New Town Cookery School. When I read an article about her opening the ENTCS it gave me the inspiration & drive to start Courses For Cooks.
I started off free lancing around the North of Scotland as a private chef for families and shooting lodges, did a stint in France as a chalet girl, then did a couple of jobs in Canada & the US. I came home and worked for just over a year in a restaurant in St Andrews before getting married and developing The Butterchurn with my husband.
At the moment it’s Yotham Ottolenghi, I also like what Rick Stein has been doing lately
Good, simple, fresh food.
Pretentious fine dining.
The Wee Restaurant, North Queensferry
What’s your style?
Good home cooking
Some exciting trip – driving a camper van along the Tour de France route, crewing on a yacht or riding out on a cattle muster!
Je ne regret rein!
Courses For Cooks Website: www.coursesforcooks.com