School Cooking Workshops

Training a new generation of CLIMAVORE chefs

Image of a group of young people preparing mussels in a classroom.

Viewed in moments of history as famine foods, scallops, mussels, oysters, and seaweeds have been accessible protein sources for millennia. Now, as they are served as delicacies in high-end restaurants, we strive for them to return back to the list of everyday ingredients.

Since November 2018, over 60 Portree High School students have become CLIMAVORE Cooks, learning from local chefs and producers, cooking in the classroom or foraging on the shoreline. Graduates earned CLIMAVORE Apprenticeships across Skye and Raasay, collaborating with chefs to create new CLIMAVORE dishes, which replaced farmed salmon on restaurant menus.

The 2019-2020 Apprenticeship participants published a Recipe Book designed by artist Finn Croy.

Supported by The Pebble Trust and Gaia Art Foundation.

Image of a school group foraging along the intertidal zone.

Image of a young person preparing a scallop in a classroom.

Image of a group of young people foraging along the intertidal zone.

Image of Seaweed Soda Bread fresh from the oven.

Image of two young people mixing a white liquid using a whisk, sieve and bowl.

Image of a young person serving a plate of steaming mussels.

Image of two young people eating mussels in a classroom.

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Locations

Isle of Skye & Raasay, United Kingdom

Years

2018–ongoing

Climavore StationSkye & Raasay

Climavore StationSkye & Raasay

School Cooking Workshops