Love to Cook

17/10/2026

You’ve been asking us to make our Portuguese Walnut Tart gluten-free.

And here it is!

Same delicious walnut filling, now with a gluten-free short crust pastry case.

14/10/2026

From New Zealand to Crieff, via wh**ky chats!
When Michael **kygalorenz mentioned to Tash that he needed a dinner plan for a gathering of New Zealanders in Crieff, Tash replied “I know just the person!”
Tash and I met years ago through and a conversation on the other side of the world turned into a wonderful evening of private dining at Aberturret House **ky A menu celebrating autumn in Scotland, an evening with fellow ‘kiwis’ including my Chef Craig. Never enough time to capture all the food in photos but a few snaps from the kitchen. A great reminder how good, friendships and connections can bring people together.

12/10/2026

A quick update…

We’ll be closed tomorrow, Tuesday 13 October, and will reopen as normal on Friday at 7:30am.

See you Friday!

04/10/2026

Sunday morning at Love to Cook.

The counter is full, the coffee is on and the first loaves are out of the oven.

Open from 7.30am

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.