After more than three decades in professional kitchens — from her teenage years in Portugal to senior chef roles in New Zealand and teaching pâtisserie at the internationally renowned Le Cordon Bleu culinary school in Wellington — chef Sam Heeney-Governo has returned to Scotland and opened a cook school, artisan bakery and pâtisserie in Crieff.
Originally from Bearsden, Sam spent her teenage years living in Portugal, where baking and food culture were woven into daily life. “My culinary journey began long before I could cook,” she reflects. “Growing up between Scotland and Portugal, food was always at the centre of everyday life.”
She returned to Scotland for university and built her early career in professional kitchens, including a formative period working alongside food writer and broadcaster Clarissa Dickson Wright at Lennoxlove House in East Lothian. A move to New Zealand followed in 2000, where she continued in senior chef roles.
In 2011, she established Love to Cook in Wellington as a home-based cook school built around a simple idea: sharing knowledge to empower others in the kitchen.
Teaching quickly became central to her work. She later returned to formal culinary study, graduating with distinction in pâtisserie at Le Cordon Bleu in Wellington and joining the teaching team. An Advanced Diploma in Artisan Bakery at The School of Artisan Food in Nottinghamshire further strengthened her craft-led approach.
Now, bringing that experience back to Scotland, Crieff marks the next chapter for Love to Cook.
Love to Cook on King Street operates as both a working artisan bakery and a small-group cook school. Daily baking includes long-fermented sourdough, classic French viennoiserie and pâtisserie alongside the famous Portuguese custard tart – pastel de nata — a reflection of her Scottish-Portuguese heritage. Glen Lyon Coffee, roasted in nearby Aberfeldy, is being served.
In addition to weekly classes for home cooks and professional development workshops for chefs, Love to Cook is offering private culinary experiences for international visitors. These small-group sessions focus on seasonal Perthshire produce and Scottish ingredients, providing a hands-on way to connect with the region’s food culture. With around 2.3 million visitors to Perthshire each year, Sam sees growing appetite for immersive food experiences that go beyond dining out.
She also plans to work with local secondary schools, offering food technology students hands-on experience and insight into hospitality as a skilled and viable career.
“It feels important to bring this back to Scotland,” she says. “Sharing knowledge locally and helping people build confidence in the kitchen is something I care deeply about.”
“There’s extraordinary talent here,” she adds. “If we can support young people who are considering hospitality and show them the craft and the business behind it, that matters.”
Love to Cook will employ locally, with plans to build a team drawn from the community as the business grows.
Crieff’s strong independent spirit and developing food scene made it an intentional choice — both as a place to live and to build the next chapter of Love to Cook.
“I’m in very good foodie company,” she says. “Ems & Co, Damsel and Delivino are my neighbours, and I’m looking forward to contributing to the energy on the street.”
With doors opening at 7.30am from Friday to Tuesday, early starts come with the territory. Having recently moved to the same street as her new business, Sam is well placed for bakery hours.
“It all fell into place,” she says. “I was incredibly fortunate. Drummond House — the old police station — was being developed into apartments by William Frame, who I’ve known for many years. When I saw the plans, I knew I wanted to be part of it. Not long after, I found the premises for the cook school just across the road.”
The proximity feels symbolic as well as practical. “Finding a home and a business location on the same street makes this feel rooted,” she says. “I’m not just opening a business here — I’m building a life here.”
You Might Also Like:
McGhee’s reimagines a school dinner classic with Chocolate Old School Cake launch
Gordon Carberry claims culinary innovation title at Sodexo’s Global Cook for Change! 2026
Cookery School founder steps back after transforming Scotland’s food scene
Bayne’s to open new Glasgow city centre bakery on Gordon Street
Working closely with William and the design team, she also created a bespoke kitchen in her own apartment, complete with double ovens, induction and a central demonstration island. The space allows for occasional private tuition and bespoke culinary experiences, reflecting the way teaching continues to shape her work beyond the cook school itself.
Love to Cook is now open on King Street, Crieff.
Further details: www.lovetocook.uk.
