Chef Sam's Love to Cook: Scottish Food Vibes

0:00It's April 3rd. You're listening to Edinburgh News today, AI-powered local news. Chef Sam Haney Governor just brought over 30 years of kitchen hustle back home to Scotland. After starting as a teen in Portugal, rising through pro spots in New Zealand and teaching patisserie at La Cordon Bleu in Wellington, she's opened. Loved to cook in grief, it's a combo artisan bakery, patisserie, and small group cook school right on King Street. Her path kicked off in Bersden, then Portugal, where food was family life. Back in Scotland for uni, she cooked with food star Clarissa Dixon Wright, headed to New Zealand in 2000, and launched her first love to. Cook there in 2011. She leveled up with top-to-palmas in patisserie and artisan baking before this homecoming move. Locals and visitors are buzzing about the daily bakes like long fermented sourdough, French pastries, and Portuguese pastel de nata, paired with Glen. Leon coffee from nearby Aberfelting.

1:00With 2.3 million tourists hitting Pershire yearly, Sam's private session spotlight seasonal local ingredients pulling folks into. Hands on Scottish food vibes. She's gearing a weekly classes for home cooks, pro workshops for chefs, and partnerships with secondary schools to show kids hospitality as a real. Craft career. Things include hiring from the Creef community to grow the spot amid its indie food scene neighbors. Doors swing open 7.30 a.m. Friday through Tuesday, and with Sam living right on the same street, this feels like roots sinking deep. Love to cook is set to feed Creef's spirit and skills for years ahead.