Edinburgh New Town Cookery School has today announced the retirement of its Founder, Fiona Burrell, whose five-decade career has transformed the lives of countless aspiring chefs, entrepreneurs and home cooks. Since founding the school in 2009, Fiona has combined classical cookery training with creativity, innovation, and a relentless commitment to nurturing talent.
Her culinary journey began in Edinburgh in the 1970s after graduating from Queen Margaret College with an HND in Institutional Management in Catering and Domestic Administration. She went on to work in various kitchens in Edinburgh and London. In 1983 she started work as a teacher at Leiths School of Food and Wine founded by Dame Prue Leith. Over the next twelve years, Fiona rose from teacher to Principal, writing and contributing to various of the Leiths Cookbooks. After leaving Leiths she became a sought‑after consultant, recipe developer, food stylist and columnist also appearing on TV and Radio.
Speaking about her retirement, Fiona said: “When I founded the school, my goal was to give people skills that would stay with them for life, but also the confidence to use those skills to change their own futures. Seeing students transform their careers, start businesses, or simply find joy in cooking has been the most rewarding part of my work. Learning to cook really can change someone’s life, and I have been privileged to see that happen throughout my career. We equip them with skills, but they produce the hard work that is required to make a success of their chosen career.
I am proud of what we have achieved over the last 16 years and know the cookery school will continue to thrive and grow. I will continue to serve on the Board, supporting the team as they embark on what promises to be a year full of exciting developments and look forward to having more time to explore other projects and interests beyond the school”
Throughout the years Fiona dedicated to the school, she has taught an impressive roster of alumni who have gone on to make their mark in the culinary world. Among them is Sam Yorke, whose restaurant Heron holds a Michelin star — making him the youngest Edinburgh Chef ever to lead a Michelin-starred kitchen, demonstrating the solid foundation of skills learnt on the course that enabled him to follow his dream.
Other graduates include bakers, restaurateurs and food entrepreneurs such as Rachel Morgan, co-founder of Twelve Triangles, whose bakery group has helped redefine Edinburgh’s artisan food scene. Their achievements are a testament to Fiona’s belief in equipping students not only with expertise, but also the confidence and vision to shape their own futures.
Rachel Morgan co-founder of Twelve Triangles said “I have such admiration for Fiona. She’s built an incredibly impressive career, and the more experience I gain myself, the more I understand just how much work, resilience and care that really takes. What’s always stood out, though, is that alongside all that achievement, she’s remained such a lively, warm presence, someone who genuinely cares about her students as people. That combination of skill, energy and true interest in others is rare, and it’s made a lasting impact”
You Might Also Like:
Lucinda Bruce-Gardyne, Executive Chair of the school, was taught by Fiona as a student at Leiths School of Food and Wine. She believes this culinary training played an important role in her ability to create the first fresh gluten free bread on the market, founding the global brand, Genius Foods. After Chairing Scotland Food & Drink, Lucinda was delighted when Fiona invited her to take Edinburgh New Town Cookery School on the next phase of its journey.
Lucinda said, “Fiona taught me the foundations of cookery, setting me on a path for a rich and varied career in food. She has built a school and a phenomenal team that transforms lives, not just skills, and her influence will continue to ripple through Scotland’s food scene for years to come.”
From February 2026 Fiona will serve as Non‑Executive Founder Director, ensuring the school’s founding ethos continues. As the school’s leadership evolves, it will continue its hands‑on, high‑quality teaching approach, keeping Fiona’s transformative vision at the heart of its delivery.
