The School of Food, Kilkenny is delighted to announce the expansion of its board with the appointment of Edwina St. Lawrence to its ranks.
As a proprietor, Tutor and Chef, the Board of Directors expects Edwina to contribute to the development and future strategic oversight at the School.
Edwina’s technical cooking skills and food knowledge were gained at Winkfield Place, the sister school of the Cordon Bleu School in London. After graduating, she began her 27 year career in the restaurant business. In the early eighties she worked for Justin de Blank, an influential figure in London’s burgeoning food scene. A head cook by the age of 22, Edwina learnt her culinary skills alongside Nigel Slater, now a successful food writer. She developed her cooking style producing simple, delicious seasonal food made from quality ingredients.
Later in her career she joined Digby Trout Restaurants where she held both Senior Management and Development Chef Roles. She managed the catering operations in many of London’s most prestigious landmarks including the British Museum, the National Gallery and Kensington Palace.
Edwina returned to her family home in 2007 and opened Howth Castle Cookery School with her late sister-in-law, with whom she dreamed about sharing the charm of the Castle’s Georgian kitchens, and to pass on their love and knowledge of food.
In 2015, Edwina moved from Howth Castle to live in Thomastown.