Autumn Newsletter

New Beginnings

On the 9th of July Sophia gave birth to a beautiful healthy baby girl, Lyra Jean Yarrow, weighing in at 7 pounds 4 ounces. 12 weeks in, we are starting to get to grips with parenthood, and all very happy.

A month before our new arrival, we did what all crazy families do just before their due date - and moved house! Our new house is Crauchie Farmhouse, which is in the beautiful farmlands of East Lothian. We love the space we have for outdoor cooking, and the hedgerow for foraging, homemade elderflower cordial being our new speciality drink.

In the ever-changing post Covid world, we try to remain as flexible as possible, teaching classes online and in person. We maintain to carry out our aim of teaching people from all ages and abilities; this month we have taught kids from as young as 6 years how to roll sushi, and couples in their 70s how to make Beef Wellington.

Online Public Classes

We are running a series of online classes to keep you well fed and spirits high through the winter nights ahead. Classes are £30 per zoom link. You could do this with friends or family or gift a class for someone else to enjoy. Upcoming classes include the Yarrow Cookery School signature dish of how to make a Beef Wellington and a Harry Potter themed Halloween class featuring ‘pumpkin pasties’ and ‘caldron cakes’.


Corporate Festive Classes

This year we have 4 themed festive classes. Corporate classes are a speciality of the Yarrow Cookery School, we cater for all business requests, and look forward to another busy seasonal period. Please get in touch to secure your team building activity as soon as possible.

Community cooking

Over the summer we teamed up with both Dunbar and Gullane communities to teach both face to face and online classes to kids during their summer holidays. Watching the childrens’ faces light up as they learnt new skills was extremely satisfying.

We have also partnered with the Ridge, a charitable organisation based in Dunbar where Richard has been helping run a community meal every Monday, as well as teaching both primary and secondary school kids classes during the week. One of the classes focuses on introductions to new foods and helping them to try different foods. It has been wonderful to witness “fussy” children enjoy food such as grapefruit and beetroot at the end of their 5-week course.

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