Pippa Perriam

Visit Pippa’s Instagram, TikTok and Substack

 

Graduated from:  

Three Month Beginner’s Certificate Course

 

Bio:  

Pippa Perriam, known online as ‘itspippa’, completed the Three Month Beginner’s Certificate Course at Edinburgh New Town Cookery School. Originally launching her online presence under the handle ‘eatinburgh’, Pippa has grown into a highly successful lifestyle and travel content creator. Her passion for food led her to ENTCS, where she developed the skills that have helped inform and inspire her work. Now, she shares food, style, and travel content with a substantial following across Instagram, TikTok, and her newsletter, working with renowned brands such as Edinburgh Gin and Uber Eats.

 

What sparked your passion for food?  

I’ve always loved food, but after finishing school in 2013, I wasn’t sure what I wanted to study at university – I didn’t have a subject I was passionate about for years, but I knew I loved cooking. Rather than going down the traditional university route, I decided to spend time deepening my understanding of the fundamentals of cooking and developing real skills in the kitchen.

 

What encouraged you to follow your passion and undertake professional training?  

I wanted to do something hands-on and practical, and since food had always been a big part of my life, learning to cook professionally felt like the best way to spend that time. Rather than just being an enthusiastic home cook, I wanted to build a proper foundation and develop the skills that would allow me to cook with confidence.

 

Why did you choose Edinburgh New Town Cookery School?  

ENTCS offered an intensive, professional course that provided the kind of structured learning I was looking for. Since I was based in Scotland, it was also a great option geographically, but what really stood out was its reputation for high-level training in a supportive environment.

 

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

At the time, I had no idea what my career would look like – I just wanted to immerse myself in cooking. But the skills I gained at ENTCS ended up being a huge advantage when I later moved into food media. The technical knowledge, attention to detail, and efficiency I learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.

 

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

Knife skills, time management, and understanding the principles behind good cooking – rather than just following recipes – have all been invaluable. Learning classical techniques, from making sauces to baking bread, gave me a much deeper appreciation for food and how it’s prepared.

 

How has your career progressed since graduating?

After finishing the course, I started sharing my love of food online, starting my Instagram account. Over time, that passion grew into a career in food media, where I share restaurant recommendations, travel experiences, and food-related content across multiple platforms. I’ve since become a full-time content creator, working with restaurants and brands, launching a newsletter, and expanding my coverage beyond food while keeping it at the heart of what I do.

 

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

Turning content creation into my full-time job has been a huge milestone. I even got to work with Tourism New Zealand last year to showcase the food highlights across the country.

 

What goals do you hope to achieve in the future?  

I want to continue sharing stories about food in a way that’s engaging and accessible – whether through writing, video content, or collaborations. My goal is to make great food feel approachable, helping people discover and appreciate the craft behind it, even if they’re not cooking professionally themselves.

 

What advice would you offer to our current professional students?

Make the most of every skill you learn – it’s an intense course, but the knowledge you gain will stay with you. You don’t have to follow a traditional chef’s path for this training to be valuable; there are so many ways to apply what you learn. And most importantly, enjoy it!