New faces and funding at Edinburgh cookery school – Daily Business

Edinburgh New Town Cookery School founder Fiona Burrell is stepping down as principal and a new board and investors have been brought in.

Ms Burrell set up the school in 2009 and will continue as principal until her replacement is appointed. She will remain as a board director and adviser.

The company has raised investment from a number of business leaders in Edinburgh and across the UK to develop the business.

A new board and management team have built some of Edinburgh’s most well-known businesses across hospitality, food and entrepreneurship.

Lucinda Bruce-Gardyne, former chair of Scotland Food & Drink and founder of Genius Foods, becomes executive chair, with Par Equity owner Paul Atkinson also joining the board.

Other new directors are chairman of Montpeliers (Edinburgh) David Wither, alongside Mark Miller, co-founder of Heritage Portfolio, and Stella Morse, an experienced chair and non-executive director in the food and drinks industry.

Joining the executive team and board are Hannah Schlesinger Brodie as commercial director and Andrew Duffin as Finance Director and company secretary.

An initial six-figure investment has been raised, with future fundraising planned to drive innovation, expansion, and community impact.

Ms Burrell said: “This is a natural next step. The school has been my passion for over 15 years, and I’m so proud of what we’ve built.

“I’m excited to support the new team as they take Edinburgh New Town Cookery School to the next level and continue to inspire the next generation of chefs and food lovers.”

Ms Bruce-Gardyne, said:“As someone who lives and breathes food, drink, education, and innovation, I’m thrilled to be part of shaping the next chapter for Edinburgh New Town Cookery School.

“We have an incredible opportunity to build on Fiona’s legacy, expand our reach, and ensure the school becomes a leading force in culinary education and food culture in Scotland and across the UK.”

The new vision includes broadening the curriculum to reflect modern challenges and opportunities, with new offerings such as public health and wellbeing-focused cookery courses, nutrition-led education, training for food and drink entrepreneurs, community-based food skills programmes, and more.

The transition brings with it a renewed focus on enhancing the school’s offering – expanding its professional training and recreational classes, deepening industry partnerships, and becoming a beacon for culinary excellence and food education for Scotland’s thriving food and drink businesses and hospitality sector.

More announcements related to future plans will follow over the coming months as the new leadership team takes the school forward.