Peter Simpson

Graduated from:

Six Month Practical Cookery Diploma

 

Bio:

Peter is a 2015 graduate, who has led an impressive career since completing his course with us. He now owns and runs the Pennan Inn in Pennan, Aberdeenshire. The inn’s restaurant is known for its impressive, varied menu and has received many five-star reviews from guests and press.

 

What sparked your passion for food?

My passion for food first began on my travels through Southeast Asia in my early 20’s. I was captivated by the bold flavours and new foods and wanted to recreate them at home. I began experimenting with different recipes and techniques on my own but found it challenging to learn everything without any formal guidance, this is what led to my enrolling at Edinburgh New Town Cookery School.

 

Why did you choose Edinburgh New Town Cookery School?

There are many reasons that I chose to study at ENTCS. The location being one, but more importantly the reputation of Fiona, the Principal. I wanted to learn from someone with a wealth of culinary knowledge and expertise, her many years of experience teaching and close links to high class restaurants around Edinburgh made the decision easy for me.

 

How has your training at Edinburgh New Town Cookery School influenced your career progression?

The training I received with ENTCS gave me the confidence to take my culinary skills to a professional level. It helped me become more organized and efficient in the kitchen, which has been crucial to running a successful restaurant. My education played a significant role in establishing my restaurant as one of the top dining destinations on the northeast coast of Scotland.

 

What skill or knowledge taught during your course has been most valuable throughout your career?

Pastry, without a doubt. Fiona’s expertise in pastry-making was invaluable. Her approach and precision and technique has stuck with me, I have applied those lessons consistently in my work.

 

How has your career progressed since graduating?

My career has been filled with exciting milestones since graduating. My restaurant has received many five-star reviews from both local and national newspapers, solidifying it as a must visit on the Northeast Coast.

 

What’s been a memorable culinary experience or opportunity since your graduation?

Cooking in a small market stall in rural Thailand has been one of my most memorable experiences. It was a spontaneous opportunity during my travels, and I worked alongside a local chef to prepare traditional dishes for the market-goers. The energy of the market, the simplicity of the setup, and the authentic connection to the food and people reminded me why I love cooking in the first place. It was a humbling experience, cooking with fresh, local ingredients in such a vibrant environment – it really brought me back to the essence of what makes food so special.

 

What goals do you hope to achieve in the future?

Looking forward, I hope to further develop the Pennan Inn into a destination for culinary tourism, incorporating more locally sourced ingredients and refining the seasonal tasting menus we offer. I also hope to mentor up-and-coming chefs and potentially open up a sister restaurant that focusses on a different aspect of Scottish cuisine.

 

What advice would you offer to our current professional students?

Take every opportunity to learn and absorb as much as you can. The culinary world is ever-evolving, and adaptability is key. Don’t be afraid to make mistakes, but always strive for excellence in everything that you do. Build strong relationships with your mentors and peers, as those connections will be invaluable throughout your career.