NEW Home Delivery Service

Working with our sister business Braehead Foods we have launched a new home delivery service in the Kilmarnock area in light of the COVID-19 Coronavirus outbreak.

The Cook School Shop has been serving the local community for many years, but now Braehead Foods have opened their warehouse stock to customers while also producing freshly made ready meals from their Production Kitchen.

When the company took the decision to close their shop to protect staff and customers, they began taking phone orders which customers could collect from their warehouse. They have now extended this to a delivery service to Kilmarnock and surrounding areas.

HOW TO ORDER: For delivery and collection, please order on 01563 550008 between 8am and 4pm Monday to Friday.

COLLECTION: Orders placed before 12pm Monday to Friday can be collected the same day until 12pm. Orders placed after 12pm can be collected the following day from 8am until 4pm (Monday to Friday ) from our Braehead Foods Ltd warehouse, to the rear of our building at Moorfield Park, Kilmarnock, KA2 0FE.

DELIVERY: Order by phone before 12pm and we will aim to deliver between 5pm and 7pm the same day (Monday to Friday). Order from 12pm to 4pm and we will deliver the following day (Monday to Friday). Delivery charge £5. ​

DELIVERY LOCATIONS: Crosshouse, Knockentiber, Kilmaurs, Stewarton, Fenwick, Galston, Newmilns, Hurlford, Crookedholm, Symington, Dundonald, Moscow, Gatehead and Kilmarnock.

BEST SELLERS: 5kg chicken breasts, 1kg mince, tray of eggs, bacon, lorne sausage, pork sausages, penne pasta, macaroni, fusilli, rice, cheese, black pudding, burgers, flour and ready meals.

COVID-19 Coronavirus Update

Class Cancellation – March & April

Unfortunately due to the ongoing outbreak of COVID-19 Coronavirus, we have taken the decision to cancel all classes with immediate effect through to 30th April. We have also temporarily closed our cafe, takeaway and shop until the government deem it safe for our staff to return to work.

We hope we do not cause any inconvenience or disappointment, but hope that you can understand why we have had to take this difficult decision.

We have not cancelled any classes further than this at the moment but we will continue to monitor and assess the situation and will be in touch with affected customers should anything change.

At this time anyone with a booking during the affected time range will have their booking for that date cancelled. Please rest assured that your booking will be moved to on hold and we will be in touch with you to re-organise a new date as soon as we know when classes will resume.

If you booked this class with gift vouchers please don’t worry about the expiry date we will honour all of these until the end of October and ensure you can get booked in to a suitable date.

Gift Vouchers

If you have gift vouchers due to expire in April, May or June we will be extending these automatically through to the end of October to give you plenty of time to book in.

National Pie Week – Steak Pie Recipe

Individual Steak Pie, Creamed Potatoes & Carrots

Individual Steak Pie Ingredients

  • 100g braising steak, cut into cubes
  • Plain flour, seasoned with salt and freshly ground black pepper, for dusting
  • 1 tsp olive oil
  • 1 onion, finely diced
  • 2 pork links
  • Salt and pepper
  • 70ml hot beef stock
  • 200g ready-rolled puff pastry
  • 1 egg, beaten
  • Small bunch thyme leaves only


  1. Dust the cubed steak with the seasoned flour
  2. Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
  3. Add the diced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
  4. Reduce the heat and simmer gently for an hour and a half. 
  5. Preheat the oven to 180c. Cook sausages, then slice up and add to steak mixture.
  6. Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
  7. Brush tins with oil and push puff pastry into them being careful not to cause any tears.
  8. Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
  9. Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately. 

Creamed Potato Ingredients

  • 1kg red rooster potatoes cut into even chunks
  • 125ml double cream
  • 25g butter
  • 25g crème fraiche
  • Salt and pepper
  • Whole nutmeg


  1. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
  2. Heat the cream and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the crème fraiche and beat with a wooden spoon until smooth and creamy.
  3. Season with salt, pepper and some freshly grated nutmeg. Serve immediately

Carrot Ingredients

  • 250g carrots, chopped to desired shape
  • 50g unsalted butter, softened
  • 1 tsp cumin
  • Small bunch thyme leaves only
  • Salt and pepper


  1. Peel and cut your carrots then boil in slightly salted water for 8-10 mins depending on the size you have cut them.
  2. Strain then place on a suitable tray with the butter, cumin, thyme and salt and pepper then roast for 5 mins at 200 degrees to give them a nice glaze.