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Spring Newsletter


Enter our April competition to celebrate the launch our new experiences webpage. Simply create our wild garlic potatoes, recipe below, take a photo for social media & tag us for a chance to win a 60 minute virtual cooking class!


  • With the fresh spring air & blossoming daffodils, the end of lockdown is in sight. We are thrilled to announce that in due course we will be offering classes at Preston Hall, a beautiful estate on the border of East Lothian. We will have both indoor & outdoor options & as our lives migrate back to 'normal,' we will continue online classes, giving you flexibility.

  • We have lots going on at the School as Easter approaches, the kids cooking classes have been a huge hit & our new experiences have launched on our website.

  • We are excited to announce a new collaboration with East Lothian Ladies. Their members will receive exclusive discounts for their friends & family to enjoy!

MEET SOPHIA Sophia is the Yarrow Cookery School's manager and backbone. She is a talented web designer, creative videographer, marketing strategist and great wild garlic forager. Sophia is now 6 months pregnant and is looking forward to welcoming a new addition to the school in July. Sophia's background is in wellness, having run a successful yoga studio and therapy centre. She's driven to make sure that mums and kids have plenty of options at the Cookery School. Watch this space for exciting future announcements! Learn More

Our mission statement: To share the joy of cooking with all ages and abilities in a simple and personalised way, using seasonal, local and sustainable produce.


800g new potatoes 4 tbsp olive oil 1 tbsp white wine vinegar 1 tbsp of wholegrain or Dijon mustard 2 tbsp chopped parsley 2 tbsp small capers, drained and chopped sea salt 100g wild garlic, roughly chopped Get in touch if you have any questions about foraging wild garlic! 1. Heat the oven to 200°C/180°C fan/gas mark 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through. 2. Remove from the oven and transfer to a large bowl. While still hot, toss through the vinegar, oil, mustard, parsley, capers and wild garlic. 3. Leave to cool slightly before serving.


4.30pm, Tuesday 6th April, 2021 Live interactive kids class Learn to cook: Bolognese with homemade garlic bread. Veggie option available. 10% proceeds to Muirfield Riding Therapy

2.30pm, Tuesday 13th April, 2021 Your kids will have a blast as they learn to cook mini egg chocolate brownies and white chocolate cookies. Your young chefs will pick up new tricks in the kitchen, which will help them build confidence as they develop key life skills.

4pm, Thursday 15th April 2021 In this live interactive class your kids will have a great time as they learn to make a homemade chicken fajitas mix, homemade guacamole & tomato salsa. 10% proceeds to Muirfield Riding Therapy

We are always updating our website with new classes, follow us on social media for all the latest news!


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