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Edinburgh New Town Cookery School launches beer and food course

Published:  17 November, 2011

Edinburgh New Town Cookery School, (ENTCS) has made its Scottish beer and food evening courses a permanent addition to its events calendar.

Led by Tom Bruce Gardyne, drinks writer for the Glasgow Herald, the course takes beer education to a new high, pairing hand-crafted Scottish beers with the best of local produce.

The initial course used Venison from Fletcher's of Auchtermuchty, Findlay's of Portobello Haggis, Loch Duart Oak Roasted Flaky Salmon and cheeses including Isle of Mull Cheddar and Strathdon Blue.

These were paired with Oak Aged beers from Innis & Gunn, and speciality brews from Williams Brothers of Alloa and Harviestoun of Clackmannanshire.

Fiona Burrell, principal of (ENTCS), said: "At the cookery school we were fascinated to be asked to look at beer and food pairings by Innis and Gunn and the result of that is this new course.

"For a long time we have looked at food being matched with wine but in fact we have discovered that there is much more freedom in matching food with beer.

"Scotland is producing some lovely beers and on this course we are putting them together with some of Scotland's finest produce."

The next course dates are Nov 22 and Feb 7, 2012