Taste of Foodie Physics Events at ENTCS


Leading professional cook school, Edinburgh New Town Cookery School (ENTCS), is hosting a series of Foodie Physics demonstrations on 22nd May and 12th June at its state of the art kitchen in the city centre.

ENTCS, which offers professional and leisure cooking courses, will play host to Lucinda Bruce-Gardyne, founder of the innovation award-winning Genius Foods brand, and senior academics from the University of Edinburgh. The event will explore the science behind popular foods, and the associated challenges of producing them.

The first demonstration, Play Dough for Adults (and Kids), will see Lucinda and Wilson Poon, Professor of Natural Philosophy at Edinburgh University, sharing a foodie and a physicists’ view of why making soft and tasty gluten free bread is so much harder than producing a great loaf of wheat bread. Guests will also have the opportunity to try samples produced during the session, along with wine and other nibbles.

Paul Clegg, a materials physicist, accompanies Lucinda in the second demonstration: Deconstructing Sauces in an investigation into the science behind how sauces and dressings are constructed and how this construction can go wrong. As with the first demonstration, guests will be invited to taste the sauces followed by wine and nibbles.

Fiona Burrell, principal of ENTCS commented:  “The demonstrations are a wonderful opportunity for anyone interested in food to gain a fascinating insight into the science behind key features in many of our diets. Hosting these fits well with our commitment to remaining at the forefront of the professional cookery course industry”.

ENTCS is a professional cookery school based in Edinburgh’s New Town.  The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years.  With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.

Standard tickets are £16.58 and concession tickets (under 18s, students and over 60s) are £11.25. Places can be booked at the 22nd May demonstration at this link, or 12thJune demonstration at this link.

Further information on Edinburgh New Town Cookery School and the full calendar of courses is available at https://entcs.co.uk/course-calendar/

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