Love to Cook

25/09/2026

Six months of Love to Cook.

Somehow, six months have already passed since I opened the doors in Crieff.

There have been very early mornings, a lot of flour, thousands of Pastéis de Nata, new recipes, new classes, new faces — and plenty of learning as I’ve worked out what Love to Cook wants to become.

But six months in, the thing I keep coming back to is much simpler.

I’m happy.

Two years ago I was teaching my last classes at Le Cordon Bleu in New Zealand and preparing to leave a country that had been home for more than twenty years. I knew I wanted to come back to Scotland and build something of my own. I didn’t know exactly what it would look like.

It turns out it looks a lot like this.

A cook school, bakery and pâtisserie filled with bread, pastry, coffee, cookbooks, Portuguese flavours — and people coming through the door every day.

There is still so much I want to do with Love to Cook. But six months in, it feels important to appreciate what is already here.

And yes, I’m very happy to be back in a chef jacket.

25/09/2026

Six months of Love to Cook.

Somehow, six months have already passed since I opened the doors in Crieff.

There have been very early mornings, a lot of flour, thousands of Pastéis de Nata, new recipes, new classes, new faces — and plenty of learning as I’ve worked out what Love to Cook wants to become.

But six months in, the thing I keep coming back to is much simpler.

I’m happy.

Two years ago I was teaching my last classes at Le Cordon Bleu in New Zealand and preparing to leave a country that had been home for more than twenty years. I knew I wanted to come back to Scotland and build something of my own. I didn’t know exactly what it would look like.

It turns out it looks a lot like this.

A cook school, bakery and pâtisserie filled with bread, pastry, coffee, cookbooks, Portuguese flavours — and people coming through the door every day.

There is still so much I want to do with Love to Cook. But six months in, it feels important to appreciate what is already here.

And yes, I’m very happy to be back in a chef jacket.

24/09/2026

15/09/2026

Meet António & Maria 🇵🇹

Our local Market fruit & veg suppliers at home in Portugal — and just two of the people behind some of this week’s new additions.

Fresh figs and Rainha Cláudia greengages came back to Crieff with me, alongside plenty of inspiration (and a little presunto and queijo curado).

So, on the counter this morning:

Portuguese Fig — bay & vanilla crème pâtissière, fresh fig compote pain Suisse
Rainha Cláudia Greengage & Almond Danish
Savoury Pain Suisse — presunto & queijo curado

A little taste of Portugal, back in Crieff alongside our Natas 🇵🇹

09/09/2026

Hands-On Sourdough Workshop

A full day of mixing, folding, shaping, scoring and baking — and a very fine haul of bread to finish.

Next workshop dates coming soon.

08/09/2026

One last bake before tomorrow’s Sourdough Workshop, then we’re taking a short break.

Our Pain Suisse — Vanilla & Bay Crème Pâtissière with Chocolate.

Back Monday 14th with our regular hours, 7.30am–3.30pm.

03/09/2026

Autumn vibes 🍂

Apple, hazelnut, bayleaf Danish
Simply delicious

01/09/2026

Tarte au Chocolat

Cocoa pastry. Silky dark chocolate filling.

27/08/2026

Wholemeal focaccia - Version 2 of the experiment.

This one is here to stay!!