Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course, support from CLIMAVORE partner restaurants, and their own local knowledge, the apprentices develop their own recipes.

In collaboration with ATLAS Arts, since November 2018, 40 students at Portree High School have trained to become CLIMAVORE Cooks. A series of scallop shucking, oyster dressing and seaweed bread-baking workshops led by local chefs, foragers, scallop divers and Cooking Sections, encourages learning about species along the tidal zones of the island, as well as food practices that can support them. Graduates of the course are awarded a CLIMAVORE Apprenticeship in restaurants and food establishments across Skye and Raasay. Working closely with the chefs, brewers and kitchen teams, the Apprentices invent, prepare and serve their CLIMAVORE dishes. Participating restaurants remove farmed salmon from their menu to promote alternative ingredients that can develop regenerative aqua-cultures. 

The participants of the 2019-2020 Apprenticeship cycle have published a Recipe Book, designed by artist Finn Croy.