Feb 042015

Cockenzie House and Gardens and Falko (Konditormeister) Limited are pleased to announce that Falko will be taking over the management of the tearoom at Cockenzie House.

The tearoom will close for refurbishment from 9 February and will reopen on 28 March under its new name The Secret Garden at Cockenzie House. It will feature a completely new menu, including Falko’s famed range of cakes and pastries in addition to hot and cold snacks. The reopening coincides with the Spring Fayre at Cockenzie House.

Cockenzie House and Gardens will continue serving, teas, coffees, snacks and cakes in the Piano Room while the Tearoom is closed for refurbishment.

Marietta Di Ciacca, Chair of Cockenzie House and Gardens, said “We are delighted at this development. Having worked hard to make a success of the tearoom and attract customers from far and near we feel it is time to hand the operation on so that it can be raised to the next level. The Board is convinced that Falko is the person to do this. In our discussions with him, it is obvious that he has a passion for the House and its gardens, and supports us in our plans to bring this grand old lady into community ownership and develop a real hub for Cockenzie and Port Seton. This development frees us up to spend more time on the refurbishment and upgrading of the house and gardens, on organising and running events in the house, including those with Falko, and supporting the unique and dynamic community of artists, therapists and businesses in our studios, of which we are very proud. It could be a very exciting summer”

Falko said “Cockenzie House has trading links to Germany dating back centuries and I am proud to be part of the new Scottish-German history of the house.

We look forward to welcoming the community and visitors to our new family and dog-friendly venue, for good value, best quality cakes, coffee & savoury snacks.”

Falko is a Konditormeister, a state-qualified Master Pastry Chef, from Stuttgart, Germany. He moved to Edinburgh in 1998 because he loved the city but found the types of cakes available were very different to his German and Austrian baking style.
His style is all about using traditional techniques, restrained amounts of sugar, subtle natural flavours, and concentrating on the overall balance of tastes and textures in his products.
He has a bakery & café in Gullane, East Lothian, a shop & café in Bruntsfield, Edinburgh, and attends farmers’ markets at Edinburgh Castle Terrace, Haddington, Balerno & West Linton.