Saturday Cook School

Beat those winter blues by learning how to cook a range of ‘Winter Warmers’ with Gary MacLean, the winner of MasterChef: The Professionals 2016.  

Throughout the day in our state-of-the-art kitchen, you will prep and cook dishes with hints and tips along the way.  In the afternoon you will have the opportunity to sit down, relax and enjoy the ‘winter warmers’ you will have made with your classmates.   

Participants can expect to have plenty of fun as well as learn how to cook exceptional food in the kitchen environment where  Gary cooks and teaches every day. 

This is an exclusive event with limited places, so early booking is recommended.

Saturday 20th January, 9:30am - 4:00pm.
City of Glasgow College, City Campus 
190 Cathedral Street, Glasgow, G4 0RF.
Cost: £125 per person.

Winter Warmers Menu

Spiced Roast parsnip
heather honey soup


Hot Smoked Salmon
green salad, pea puree, almonds and dried cured ham


Pan Roasted Duck Breast
with Bubble n’ Squeak roasted roots and red wine Jus


Pear tart 
Chocolate sauce and vanilla ice cream 



Valentine Dinner

This is the perfect romantic night out for all MasterChef fans!

Gary Maclean - the winner of MasterChef: the Professionals 2016 - will be hosting an exclusive evening at our restaurant Scholars’ where you can enjoy a four course meal with a romantic theme.

Guests will receive a glass of bubbly on arrival. Gary will then introduce each course and have a Question & Answer session at the end of meal. This will give all MasterChef fans the opportunity to find out what it was really like to be on one of the nation’s most popular shows.

Places are limited, so early booking is recommended.

Friday 16th February 2018, 7pm - 10pm.
City of Glasgow College, City Campus
190 Cathedral Street, Glasgow, G4 0RF.
Cost: £45 per person.

Gary MacLean’s Valentines Menu 2018

Home smoked salmon, crispy oyster,
artichoke, sea herbs, Iberico ham and lemon gel


Raspberry, yogurt and heather honey


Roast Rack of lamb
braised lamb, dauphinoise potatoes, carrot puree, mint,
rosemary jus

“Dish of Love”

Chocolate and Cherries
with a mascarpone mousse, morello jelly and praline
cherry coulis