Banker's food school serving up success on a plate

Located in an 18th century coach house on the outskirts of Edinburgh, his culinary school is attracting students and chefs from many parts of the world as well as the UK. Pirrie, 50, from Corstorphine in Edinburgh, was a regional manager with Halifax Bank of Scotland (HBOS) but wanted to fulfil a longstanding dream of running his own business. Now he studies menus as well as balance sheets after buying the Edinburgh School of Food and Wine from its previous owner. "I had always been passionate about food and education," he explains. "This combines both and allows me to use my financial and management skills and experience to develop a business which I believe has an exciting future." The school has three main business streams: education, cookery classes and corporate events and hospitality. From Monday to Friday up to 16 students are taught by experienced chefs on courses lasting between one week and six months. The students are from diverse backgrounds and countries and cover a wide age range. Some are starting out in the industry after deciding on a career change or are training to allow them to cook for guests in highland lodges or ski chalets. Others just want to improve their culinary skills.