Q&A with Jenny Thomson from Courses For Cooks

May 17, 2016Festival

Q&A with Jenny Thomson from Courses For Cooks

May 17, 2016
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Jenny Thomson from Courses For Cooks

Courses for Cooks is owned and run by Jenny Thomson.  A cook and chef for over 20 years, Jenny trained at the renowned Leiths School of Food and Wine, London.  She practiced her art working as a private cook in Scotland, France, Canada and The United States, coming back to Scotland to work as a chef in St Andrews.
After marrying into the Thomson family, she took over the running of The Butterchurn, a small farm shop and milk bar in West Fife.  In partnership with her husband, Jenny  transformed the business over the next 15 years from a small seasonal business to a year round destination restaurant serving fresh home cooked food and home baking with a food and craft centre dedicated to promoting Scottish food and craft products.
Jenny is passionate about good, seasonal home cooking produced with the minimum of fuss and maximum flavour using the fresh bountiful produce of Scotland.
Crail Food Festival is looking forward to welcoming Jenny back to the Chef’s Theatre and I’m sure we will all learn a trick or two.

Here is a little insight into Jenny as she answers Citylicious’ ‘Quick Fire Questions’.

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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.

Your journey?

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.

Food hero?

At the moment it’s Yotham Ottolenghi, I also like what Rick Stein has been doing lately

Food Heaven?

Good, simple, fresh food.

Food Hell?

Pretentious fine dining.

Favourite Restaurant?

The Wee Restaurant, North Queensferry

What’s your style?

Good home cooking

Busman’s Holiday? 

Some exciting trip – driving a camper van along the Tour de France route, crewing on a yacht or riding out on a cattle muster!

Gravestone? 

Je ne regret rein!

Courses For Cooks Website: www.coursesforcooks.com