An integral part of the staff team, the kitchen is the hub of the Adventure School with stunning views across the sea loch to mountains beyond.

An exciting opportunity for a cook, who loves producing great home cooking, to live and work in the beautiful north-west of Scotland as part of a small and friendly team from mid May until mid September. 

As you will see we are a small family run Adventure School based on the shores of a sheltered sea loch running six day courses for schools, summer camps and adults. We have many returning clients and a good reputation for our courses and delicious, hearty home cooked meals. The kitchen is right at the heart of the operation, with stunning views across the sea loch to the mountains beyond.

The cook will be responsible for running the kitchen and producing all meals which instructors and Rebecca help serve. Pupils mostly clear away, wash and dry up but may at times require your supervision or that of an instructor.

A typical day would include a simple cooked breakfast at 8am, the preparation of packed lunch ingredients for pupils to make up themselves (including home baking) after breakfast and a set two course evening meal at 6pm. Some mornings and evenings pupils are out in the mountains or ‘surviving’ on an island, so a typical week includes four cooked breakfasts, five evening meals, one afternoon tea (with one extra cooked breakfast and evening meal for several staff). 

Other weeks may cater for small groups of adults with a three course evening meal using locally sourced ingredients. Occasional home baking for day clients tea during quieter times. Dietary requirements need to be catered for.

You need to be able to…

  • Cook delicious, simple, hearty meals for hungry young people (numbers vary from 10 to 45 per week, occasionally a few more)
  • Organise the kitchen and food store and maintain a high level of cleanliness 
  • Interact with our clients, typically headmasters, teachers and well behaved, bubbly children aged 11-18yrs
  • Complete routine food hygiene records
  • Work to mealtimes rather than set working hours
  • Delegate tasks to a duty instructor who will coordinate pupils input at mealtimes and organise table laying before breakfast and dinner
  • Discuss menu, stock and orders with Rebecca. Shopping not required
  • Enjoy working as part of a small team in a remote place and working alone for periods of time during the day
  • Communicate well as you are a vital part of the small, fun team of seasonal staff (mostly male and female instructors) ranging in age between 18 to 50

All applicants must be in possession of an EU passport or work permit for the UK , with an existing permanent UK National Insurance number and UK bank account. You will be required to gain an enhanced disclosure from Disclosure Scotland, which we will administer and pay for.

“I loved my time at Ridgway Adventure, it was an extended family. With my love of cooking and the outdoors I was able to make some great food as well as a quick day out on the mountain or joining in the all the activities that the students and instructors do.

I enjoyed my time at the adventure school on my own when it was peaceful to see all the wildlife un-interrupted whilst doing my job. Spending my mornings when everyone had left for the mountain drinking my coffee watching the sea eagle and otters.

It’s an experience like no other and I’m fortunate to have done it. Working with inspirational like-minded people. You will leave Ridgway with a different view of the world and a renewed appreciation of so many things.”

Andrew Stallwood – Cook 2018 and 2019

“I first went to Ardmore as an early teenager in 1979 and thought it the most beautiful place on earth. I vowed then to return.

Years later life offered me time for a change, and I spontaneously agreed with Rebecca to return to cook for the 2016 summer season.   

With support and clarity from Rebecca, praise from Mark and enormous fun with everyone involved, I soon found a routine, felt very comfortable and loved every minute.  It was hard work, but we were all working hard, and everyone helped each other.  

The young people’s gratitude for a flapjack or piece of chocolate cake, the singing during washing up, instructors’ humour and enthusiasm, the stunning and ever-changing landscape. The season was one of the most rewarding and memorable things I’ve ever done. I loved it all and if time allowed it once more, I would certainly cook there again.”

Catherine Hermes – Cook 2016