Batch Cooking Workshops

The idea came from a chance meeting between Taste of Shetland’s Marian Armitage and Suzanne at the Royal Highland Show.  They were keen to do something in Shetland with the general public.  The Taste of Shetland team then collaborated to develop smaller-scale, inclusive events focused on young people and supported families.  Together, they saw the potential for practical, hands-on cooking experiences – rather than simply providing recipes – to help people fill their freezers with healthy food while building skills and confidence. The workshops also addressed stigma, showing that food insecurity can affect families regardless of income. 

Activities and delivery 

The programme included: 

• Two public evening workshops at Scalloway Public Hall and Bigton Community Hall. 
• A private youth session with SIC Youth and Employability Services, where participants made budget-friendly meals such as Spaghetti Bolognese and Chilli con Carne, portioned into freezer bags.  Youths also received slow cookers, cookbooks and leftover ingredients to take home. 
• A family-focused session in partnership with Anchor for Families, providing a relaxed and inclusive environment. 

The workshops were made possible in part thanks to a donation from VisitScotland, whose support helped fund the events.

“We were so pleased that Suzanne's workshops were so well attended by the public, but we are especially proud to have been able to provide the private workshops which were more accessible to those who needed them.” 

Suzanne demonstrated six recipes – from filo fish pie and Korean lamb to vegetarian gnocchi bake – combining premium Shetland ingredients from producers such as Scalloway Meat Company, Shetland Farm Dairies, Cooke Aquaculture, and Shetland Seafood Auctions with affordable supermarket staples. 

Attendance exceeded expectations, with nearly 90 people at the public workshops compared to an anticipated 50.  Smaller, community-based sessions were particularly well received for their approachable, downtoearth atmosphere. 

Impact 

• The workshops demonstrated how batch cooking can: 
• Support ‘freezer literacy’ – making best use of freezer space with clearly-labelled, ready-to-eat meals. 
• Reduce food costs while promoting healthier eating habits. 
• Increase use of high quality local produce in everyday cooking. 
• Build cooking skills, particularly for young people and families. 
• Strengthen community connections through shared, informal learning. 

“When we heard that the young folk were being gifted the slow cookers by Bridges I was so delighted - it felt like the sessions would really have a lasting effect for the people who came along." 

Learning and Next Steps 

The workshops highlighted a range of benefits – from tackling stigma around food insecurity to building cooking confidence, promoting the use of local produce, and showing how batch cooking can save time and money.  Smaller-scale, locally hosted events proved effective in creating a welcoming environment for a wide mix of participants.  There is interest in continuing this accessible, informal approach at locations across Shetland to further encourage healthy, affordable cooking and stronger community connections. 

Contribution to the Shetland Partnership

• People: Promoting healthier lifestyles and building confidence in cooking.
• Participation: Engaging a wide range of community members in hands-on activities.
• Money: Helping households cook cost-effectively while supporting local producers.