Students cook up a taste of Africa

A group of Edinburgh students from Africa are taking part in an innovative cook school.

The students have been sharing dishes from their home countries and improving their cooking skills with University chefs.

The group has worked with the University’s Catering Services department to develop their dishes for the residents of Pollock Halls. 

Beef Pilau from Kenya and Mauritian Daube have already been added to the menu and further dishes from across Africa will follow. 

The students are the first intake of MasterCard Foundation Scholars from across Africa. 


In this short video the students discuss their experience of this innovative collaboration.


Academic opportunities

The MasterCard Foundation Scholars Program will provide the opportunity for 200 African students to study at Edinburgh.

The initiative supports academically gifted African scholars who possess great potential but lack educational opportunities.

Students are provided with the opportunity to make positive changes in their community during their studies and when they return home.

The University's partnership with The MasterCard Foundation will allocate $27 million over seven years.

Full scholarships will be offered to 80 undergraduate and 120 postgraduate students, ensuring access to education for bright young leaders who have a personal commitment to changing the world around them.

Cook School

Cook School classes are available for students in catered and self-catered accommodation.

The classes focus on providing students with the skills to produce healthy meals that can be made from scratch.

The two-hour lessons are geared for a range of cooking abilities – and many are now enjoying the fruits of the students’ labour.

The classes are organised by the University’s Accommodation, Catering and Events department.

The Cook School is a wonderful example of students and staff collaborating to celebrate and support our diverse global community. The combination of students improving their cooking skills and colleagues in catering learning new recipes to diversify their menus is an innovative and fantastic initiative.

Professor James Smith Vice Principal, International


The MasterCard Foundation Scholars program

Cook School 

Edinburgh Global