Meet the former Edinburgh College student who left school at 15 and now runs an award-winning catering business
Kieran Wight was just 15 years old when he walked through the doors of the Milton Road campus for the first time, and now, 12 years later, he’s the Operations Director of his own award-winning catering business, and has enjoyed a successful career working in some of the best kitchens in Scotland.
We sat down with Kieran to find out how his time at Edinburgh College helped set him up for success, and how he still puts into practice the lessons he learned while here.
What course was it you studied at Edinburgh College Kieran?
"I studied Professional Cookery with Management, and I graduated back in 2016. I started off on day release under Colin Foster as I was only 15, and he was one of the really great Cookery lecturers, and he sort of kickstarted my career. I was lucky as I left school very early, and managed to get a great opportunity to study at Edinburgh College."
How did your career develop during your time at the College?
"Thanks to the support of the lecturers and the connections they helped me make, I started working as a commis chef at Murrayfield when I was 16 for one or two days a week, when I wasn’t at College. My whole career has basically stemmed from Murrayfield, and I owe so much to the College for helping me get that position in the first place. After I graduated, it became a full-time position, and I worked my way up through the ranks. Without the College, I can’t really say where I’d be right now."
You say you worked your way up the ranks, tell us what your career has looked like since you graduated back in 2016?
"I worked really hard at Murrayfield, putting all of the skills I learned at the College to use, I was always on time, kept my head down and got on with the tasks at hand, and I became a chef de partie. Then, I entered into a Modern Apprenticeship through the College, got my Level 3 Cookery and Management, and was awarded Elior UK’s Apprentice of the Year. That was just before I turned 17, and I wound up leaving to work at Heart of Midlothian Football Club as a junior sous chef.
"Just after Covid, I went back to Murrayfield after being offered a sous chef position, and was given the responsibility of running the kitchen for the Rugby Six Nations. It went well, and I was then promoted to executive chef. I ran Murrayfield for two years, became regional head chef for Elior UK’s stadiums up and down the country, but I always knew I wanted to run my own company, so I ended up handing back the reins."
That company is East Coast Catering Ltd, tell us about some of the success you’ve enjoyed.
"Well it’s a full-time venture now, we specialise in marquee wedding catering, but have been fortunate enough to cater all sorts of events, including one recently at the Port of Leith in collaboration with Edinburgh College. Princess Anne was in attendance to name a new ship, and we took on some students from the College, who I must say performed absolutely brilliantly. They were so professional, and the real- world experience they gained there will be incredibly valuable. We were recognised with an Outstanding Achievement Award at last year’s Scottish Food Awards, and while that’s amazing, I’m not too fussed about credit and glory, I just want people to see that your hard work will be noticed, and you can make yourself a success."
How much does it mean to you to give something back to the College?
"I have great relationships with so many people at the College like Richard Morris and Steph Tanner, and I’m always really keen to come back and speak to students about my own journey, and if possible, to give them opportunities to go out and get some hands on experience. When you leave school at 15, you have a lot of people telling you that you won’t amount to anything, and I just want the students to know there are lots of different paths available to you. The College provided me with an incredible amount of support, and it’s great to see it continues to do so for other people looking to build a future for themselves like I was.
"Whenever I come back to speak to students, I can see that my story really resonates with them. It’s important they know that a bright future lies ahead for them, and all it takes is a bit of hard work and dedication."
Finally, what would your message be to anyone considering studying at Edinburgh College?
"I would really, really recommend it. I’m grateful for everything the College did for me, and even though I was 15 when I started, I’d tell anyone regardless of age to go for it. If you’re looking to start your career, or even change paths, you’ll get a lot of support to do so. The lecturers work hard because they want you to progress, and they’ll do all they can to get you off on the best foot possible."