This popular course attracts vegetarians and non-vegetarians in equal numbers, eager for creative ideas and balanced eating.  We often start with a single vegetable and then cheeses, oils, spices, herbs, grains, nuts and pulses are used to enhance its starring role in extraordinary ways.  We have selected from our favourite vegetarian dishes so that you can perfect particular techniques that can then be used with other vegetables.  A great course for all cooks who want to stretch their culinary imagination and for vegetarians proud to strut their stuff in any company.

Satisfying soups, inventive salads, earthy pates, nourishing tagines, savoury tarts, breads and traditional baking – this course is about fresh, tasty food, much of which can be prepared in advance. Whether you’ve always wanted to run your own café or simply yearn for the skills to whip up satisfying food for friends and family, this is the course for you.

Just in time for Valentines Day, an evening for anyone who loves chocolate.  We'll take you through a range of techniques so that you can fully understand the uses of chocolate - baking, glazing, decorating and much more.  Then it is off to the hands-on area to make your own chocolate creation.  Some tasting during the evening, some to take away and a host of ideas and recipes with which to impress friends and family. 

This evening is one of a series of pop-up restaurants organised, hosted and cooked by our full-time certificate students and one not to be missed!  It is a wonderful opportunity to experience and sample the highlights of where their culinary journey has taken them so far.  Overseen by our highly experienced team of in-house tutors - sit back, relax and enjoy a five-course tasting menu in the intimate surroundings of DCS.  This promises to be a fun, sociable and ultimately unique night out.

This evening allows you to enjoy a combination of wine tasting and cookery. This is not a Spanish tapas course but tapas seems the best word, conjuring up informal social snacks staving off hunger rather than being a full meal in themselves. Drawing ideas from different countries, these are creative snacks. Put a few of them together and you have a meal, your very own tasting menu. In addition, we move away from the tired canapés that are churned out and come up with innovative and really tasty ways to get any party off to a flying start. Sit back with a glass of wine in hand, enjoy lots of tastings and watch wonderful ideas come your way.

Water. Flour. Salt. Yeast. From such a simple list of ingredients comes a multitude of possibilities, depending on how we combine those basic variants and what choices we make in the core bread-making steps of mixing, kneading, proving and baking. In this one-day course we will arm you with the skills to make a basic white dough – and then add to that the confidence to shape and tweak that basic dough into everything from crusty rolls to flavoured breads (think pesto, carmelised onion or sundried tomato) and multigrains. We will look at the mysteries of working with yeast and the wonderful world of using starters and overnight doughs to add a new dimension to your creations. There is something very special about making your own bread; master the basic techniques in this one-day class and you’ll have opened up a whole new world of discovery in the kitchen.

This is the course in most demand.  Everyone wants to be able to invite their friends over for great food.  What better way to learn than watch a chef demonstrate some key techniques and then be guided through each stage in the hands-on kitchen.  This course has a spring theme with plenty of exposure to seasonal ingredients.  Look forward to entertaining your friends effortlessly. 

Immerse yourself in the fascinating world of Japanese cooking with one of our favourite visiting tutors. Japanese Seiya Nakano counts among his accomplishments the honour of having Gordon Ramsay travel to meet him in Galway to learn a thing or two about turning the best Atlantic bounty into the finest of sushi. But while this course will touch on contemporary sushi, it also sees Seiya return to some of his best-loved dishes from his own home sod: from soups to dumplings and classic Japanese marinades such as teriyaki.

There is something very satisfying about spending some time baking.  As you would expect at DCS, there are wonderful recipes, putting a flourish on even simple ideas.  The clear, precise instructions make many of the ideas very straightforward but there is challenge, too, as we move to ways of working with yeast and pastry.  Savoury tarts and quiches with homemade bread form the basis of a great lunch.  In the afternoon expect to be back at the stove so that you can go home with cake, biscuits and muffins and a determination to get baking at every opportunity.

Great food in a matter of minutes does not mean a compromise on flavour. Instead the trick is to focus on key flavours and ingredients, and to have an array of simple techniques at your disposal which you can instinctively apply to turn the basics of your fridge, pantry and dry stores into delicious three-course meals for family or friends. This course will teach you those techniques through a carefully chosen selection of recipes, each of them adaptable to a range of ingredients. This flexibility will give you the confidence to shop for the freshest ingredients, knowing you have the skills to transform them into wonderful dishes without breaking a sweat.

The essence of good Indian cooking revolves around the use of spices, not only combining them but drawing out several flavours from a single spice - by roasting, grinding or frying.  This course will show you how to use them in different ways, drawing on recipes from different parts of India.  After a short demonstration we will guide you through each step, before moving into the hands-on area, to ensure you can recreate these dishes at home.

We’ve learnt to cook our Thai stir-fries and curries from chefs who can really count themselves as top of their Thai game, and you’ll be blown away by the subtle but unmistakable difference a bit of expertise makes.  Using ingredients readily available from an Asian market, we will be showing many key techniques so that you will be confident about what to add and when, and the depth of taste you are aiming for. The reward for all this extra work? When you get it right, Thai stir-fries and curries yield the most incredible complexity of flavour that builds in layers through the dish. We guarantee that it will become one of your staple suppers. And because a Thai meal is never complete with just one dish, we’ll also look at Thai salads and relishes. If you love freshness of flavour, and want to expand your repertoire of versatile dressings, the relatively unexplored world of Thai salads will prove very rewarding.  As with all of our one day weekend courses, you’ll get to sit down to a feast of food with a couple of glasses of wine, so be sure to arrive hungry for new knowledge and incredible flavours.

This evening is one of a series of pop-up restaurants organised, hosted and cooked by our full-time certificate students and one not to be missed! It is a wonderful opportunity to experience and sample the highlights of where their culinary journey has taken them so far. Overseen by our highly experienced team of in-house tutors - sit back, relax and enjoy a five-course tasting menu in the intimate surroundings of DCS.  This promises to be a fun, sociable and ultimately unique night out.

For an island nation, we Irish can be strangely intimidated about the idea of cooking up the bounty of the sea. Many of us love nothing better than cutting through crisp skin to the pearly flesh of a well-cooked fish, yet we’re reluctant to throw a fillet on a pan and rustle up a nutritious, delicious supper in minutes. For some of us a shellfish feast is the food of dinner party dreams – yet we doubt the simplicity of steaming some mussels or clams, or grilling some prawns, or flash-boiling a little lobster or langoustine. Of course there are things worth knowing to help in choosing, cooking and serving seafood. Freshness is imperative; so this one day course will teach you to recognise signs of freshness in whole or filleted fish as well as all types of shellfish. Judging the cooking time is crucial too; and knowing what cooking methods suit what type of fish or shellfish. And while much seafood needs little more than a squeeze of fresh lemon to rouse its inherent beauty, we can teach you some great techniques for some more sophisticated creations, from how to coax real depth of flavour from shellfish stocks to skinning and filleting various types of fish. To top it all, we’ll sit down for a seafood feast so you can taste the evidence of what you yourself can create with such ease, and we’ll have a glass of wine to celebrate your accomplishments.

Ask any chef which is the most important building block and they will inevitably single out knife skills.  Move away from your old slow, cumbersome ways and learn how to slice and dice like a pro over the course of an evening. Watch and understand each technique and then practice under a watchful, encouraging eye. You will soon be chopping and filleting with confidence. The ingredients are chosen so that your work builds towards a light supper on which to finish the evening. A skill for life with advice on buying, storing and sharpening knives thrown in.

Italian cooking is about so much more than pizza and pasta – although there is something very special about whipping up your own dough and rolling your own pasta. On this ever-popular one day Italian extravaganza, we’ll show you the secrets to producing these larder staples fresh from a few basic ingredients, before taking you on a tasting tour through some of our favourite regional dishes. The secret to Italian cooking is simple but clever flavour combinations, and the joy is that these dishes are as accessible as they are moreish. After your morning spent at the stove fashioning up an Italian feast, you will adjourn to our bright dining room to do what Italians do best: eat, drink and be merry! Buon Appetito!

These dishes will save on the washing up but will be full on flavour.  The inspiration for this course comes from seeing what can be done using only one pot.  Great ideas for quick dishes will be coming thick and fast - a great way to feed friends and family effortlessly.

Men are welcome on all courses but this 'men only' course has its own distinct atmosphere.  It has to be hands-on, there has to be plenty of opportunity for questions and the results must be wildly impressive.  Dishes have been selected so that a wide range of techniques can be mastered effortlessly.  Bring an apron and expect to get stuck in from an early point.  Look forward to a stunning lunch with a glass of wine and clear recipes to take home.  It's a winning combination.

Satisfying soups, inventive salads, earthy pates, nourishing tagines, savoury tarts, breads and traditional baking – this course is about fresh, tasty food, much of which can be prepared in advance. Whether you’ve always wanted to run your own café or simply yearn for the skills to whip up satisfying food for friends and family, this is the course for you.

These courses really do change skill levels and attitudes to cooking.  There is a constant movement between the demo and the hands-on area so that cooking time can be maximized with a clear sense of what they need to achieve.  The format is lively and fun but the recipes and ingredients constantly challenge our gourmets to push out their boundaries and gain real satisfaction from newly learned skills.  No better age to learn a love of cooking.  Come home to supper on the table! (Ages 12-17)

This evening allows you to enjoy a combination of wine tasting and cookery. This is not a Spanish tapas course but tapas seems the best word, conjuring up informal social snacks staving off hunger rather than being a full meal in themselves. Drawing ideas from different countries, these are creative snacks. Put a few of them together and you have a meal, your very own tasting menu. In addition, we move away from the tired canapés that are churned out and come up with innovative and really tasty ways to get any party off to a flying start. Sit back with a glass of wine in hand, enjoy lots of tastings and watch wonderful ideas come your way.

The BBQ is the most social way to share food with friends and is seldom used with imagination.  This course is brimming with ideas offering a wide range of interesting marinades for all sorts of fish and meat from the smallest prawn right through to a butterflied leg of lamb. We will bring you through all the techniques of preparing and cooking on your barbecue and then we will go outdoors where you will assist in the preparation of the food. After preparing salads, salsas and other side dishes, we will all sit down in the dining room to sample all the wonderful fare over a few glasses of wine. Get inspired for the summer.

This is an intensive full-time cookery course for those wanting to take their cooking to an entirely new level. To date, the course has attracted a wide range of people, from those who love food but have little prior experience in the kitchen through to keen cooks who want to embark on a career in the food industry.

The experience and professionalism of the DCS team, the breadth of techniques covered on the course together with the stunning cooking facilities - are all features of Dublin Cookery School's one month course that set it clearly apart.

If you are interested in the April course, we would encourage you to come and visit the school to see how we could match your needs.  Phone us on (01) 210 0555 to arrange an appointment.

This is the course in most demand.  Everyone wants to be able to invite their friends over for great food.  What better way to learn than watch a chef demonstrate some key techniques and then be guided through each stage in the hands-on kitchen.  This course has a spring theme with plenty of exposure to seasonal ingredients.  Look forward to entertaining your friends effortlessly. 

This popular course attracts vegetarians and non-vegetarians in equal numbers, eager for creative ideas and balanced eating.  We often start with a single vegetable and then cheeses, oils, spices, herbs, grains, nuts and pulses are used to enhance its starring role in extraordinary ways.  We have selected from our favourite vegetarian dishes so that you can perfect particular techniques that can then be used with other vegetables.  A great course for all cooks who want to stretch their culinary imagination and for vegetarians proud to strut their stuff in any company.

Middle Eastern cuisine is full of colour - from the bright flavours of fresh mint, dried saffron, pickled lemons and orange-flower water to savoury dishes sweetened with the use of preserved fruits such as apricots, prunes and raisins.  Marinades and spices bring depth to dishes and lentils and pulses bring versatility.  There are hearty soups and lively salads, slow cooked one-pot wonders and healthy fast food straight off the grill. There’s so much to discover about Middle Eastern cooking: join us on this one day course and we will set you on that road of discovery. We’ll give you lots of personal guidance during your hands-on practice of each new recipe, and we’ll make sure you leave well fed too!

Immerse yourself in the fascinating world of Japanese cooking with one of our favourite visiting tutors. Japanese Seiya Nakano counts among his accomplishments the honour of having Gordon Ramsay travel to meet him in Galway to learn a thing or two about turning the best Atlantic bounty into the finest of sushi. But while this course will touch on contemporary sushi, it also sees Seiya return to some of his best-loved dishes from his own home sod: from soups to dumplings and classic Japanese marinades such as teriyaki.

For an island nation, we Irish can be strangely intimidated about the idea of cooking up the bounty of the sea. Many of us love nothing better than cutting through crisp skin to the pearly flesh of a well-cooked fish, yet we’re reluctant to throw a fillet on a pan and rustle up a nutritious, delicious supper in minutes. For some of us a shellfish feast is the food of dinner party dreams – yet we doubt the simplicity of steaming some mussels or clams, or grilling some prawns, or flash-boiling a little lobster or langoustine. This evening course will teach you to recognise signs of freshness in whole or filleted fish as well as types of shellfish. Judging the cooking time is crucial too; and knowing what cooking methods suit what type of fish. And while much seafood needs little more than a squeeze of fresh lemon to rouse its inherent beauty, we can teach you some great techniques from how to coax real depth of flavour to filleting. Taste the evidence of what you yourself can create with such ease.

Ask any chef which is the most important building block and they will inevitably single out knife skills.  Move away from your old slow, cumbersome ways and learn how to slice and dice like a pro over the course of an evening. Watch and understand each technique and then practice under a watchful, encouraging eye. You will soon be chopping and filleting with confidence. The ingredients are chosen so that your work builds towards a light supper on which to finish the evening. A skill for life with advice on buying, storing and sharpening knives thrown in.

Take a tagine or baking dish to pop in the oven, a wide frying or sauté pan to work with on the stove-top. Add a little Mediterranean influence – remembering that the Med laps onto many shores, from the Straits of Gibraltar with its Moorish influences all the way up the Spanish Catalan coast to the French Riveria and back down Italy to the culinary hotpot of Sicily. Don’t forget that those waters keep flowing all the way past Greece and Turkey to hit the coastline of Israel and Lebanon before coming back via the heady aromas of north Africa. The result of these journeys? Endless inspiration for casual lunches, suppers and impressive dinners!

This evening is one of a series of pop-up restaurants organised, hosted and cooked by our full-time certificate students and one not to be missed! It is a wonderful opportunity to experience and sample the highlights of where their culinary journey has taken them so far. Overseen by our highly experienced team of in-house tutors - sit back, relax and enjoy a five-course tasting menu in the intimate surroundings of DCS.  This promises to be a fun, sociable and ultimately unique night out.

The BBQ is the most social way to share food with friends and is seldom used with imagination.  This course is brimming with ideas offering a wide range of interesting marinades for all sorts of fish and meat from the smallest prawn right through to a butterflied leg of lamb. We will bring you through all the techniques of preparing and cooking on your barbecue and then we will go outdoors where you will assist in the preparation of the food. After preparing salads, salsas and other side dishes, we will all sit down in the dining room to sample all the wonderful fare over a few glasses of wine. Get inspired for the summer.

A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.

Men are welcome on all courses but this 'men only' course has its own distinct atmosphere.  It has to be hands-on, there has to be plenty of opportunity for questions and the results must be wildly impressive.  Dishes have been selected so that a wide range of techniques can be mastered effortlessly.  Bring an apron and expect to get stuck in from an early point.  Look forward to a stunning lunch with a glass of wine and clear recipes to take home.  It's a winning combination.

The essence of good Indian cooking revolves around the use of spices, not only combining them but drawing out several flavours from a single spice - by roasting, grinding or frying.  This course will show you how to use them in different ways, drawing on recipes from different parts of India.  After a short demonstration we will guide you through each step, before moving into the hands-on area, to ensure you can recreate these dishes at home.

We'll lead you through some of our favourite summer dessert ideas and techniques so that you can achieve sophisticated results with ease at home. Expect to walk away at the end of the evening with a bevvy of presentation techniques up your sleeve, not to mention some great recipes as well as a new-found confidence in how to give real wow-factor to any meal. Sit back and relax with a glass of wine, taste all that's being prepared and watch the ideas come thick and fast.

There is something very satisfying about spending some time baking.  As you would expect at DCS, there are wonderful recipes, putting a flourish on even simple ideas.  The clear, precise instructions make many of the ideas very straightforward but there is challenge, too, as we move to ways of working with yeast and pastry.  Savoury tarts and quiches with homemade bread form the basis of a great lunch.  In the afternoon expect to be back at the stove so that you can go home with cake, biscuits and muffins and a determination to get baking at every opportunity.

This evening allows you to enjoy a combination of wine tasting and cookery. This is not a Spanish tapas course but tapas seems the best word, conjuring up informal social snacks staving off hunger rather than being a full meal in themselves. Drawing ideas from different countries, these are creative snacks. Put a few of them together and you have a meal, your very own tasting menu. In addition, we move away from the tired canapés that are churned out and come up with innovative and really tasty ways to get any party off to a flying start. Sit back with a glass of wine in hand, enjoy lots of tastings and watch wonderful ideas come your way.

These courses really do change skill levels and attitudes to cooking.  There is a constant movement between the demo and the hands-on area so that cooking time can be maximized with a clear sense of what they need to achieve.  The format is lively and fun but the recipes and ingredients constantly challenge our gourmets to push out their boundaries and gain real satisfaction from newly learned skills.  No better age to learn a love of cooking.  Come home to supper on the table! (Ages 10-16)

For an island nation, we Irish can be strangely intimidated about the idea of cooking up the bounty of the sea. Many of us love nothing better than cutting through crisp skin to the pearly flesh of a well-cooked fish, yet we’re reluctant to throw a fillet on a pan and rustle up a nutritious, delicious supper in minutes. For some of us a shellfish feast is the food of dinner party dreams – yet we doubt the simplicity of steaming some mussels or clams, or grilling some prawns, or flash-boiling a little lobster or langoustine. Of course there are things worth knowing to help in choosing, cooking and serving seafood. Freshness is imperative; so this one day course will teach you to recognise signs of freshness in whole or filleted fish as well as all types of shellfish. Judging the cooking time is crucial too; and knowing what cooking methods suit what type of fish or shellfish. And while much seafood needs little more than a squeeze of fresh lemon to rouse its inherent beauty, we can teach you some great techniques for some more sophisticated creations, from how to coax real depth of flavour from shellfish stocks to skinning and filleting various types of fish. To top it all, we’ll sit down for a seafood feast so you can taste the evidence of what you yourself can create with such ease, and we’ll have a glass of wine to celebrate your accomplishments.

A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.

Satisfying soups, inventive salads, earthy pates, nourishing tagines, savoury tarts, breads and traditional baking – this course is about fresh, tasty food, much of which can be prepared in advance. Whether you’ve always wanted to run your own café or simply yearn for the skills to whip up satisfying food for friends and family, this is the course for you.

We’ve learnt to cook our Thai stir-fries and curries from chefs who can really count themselves as top of their Thai game, and you’ll be blown away by the subtle but unmistakable difference a bit of expertise makes.  Using ingredients readily available from an Asian market, we will be showing many key techniques so that you will be confident about what to add and when, and the depth of taste you are aiming for. The reward for all this extra work? When you get it right, Thai stir-fries and curries yield the most incredible complexity of flavour that builds in layers through the dish. We guarantee that it will become one of your staple suppers. And because a Thai meal is never complete with just one dish, we’ll also look at Thai salads and relishes. If you love freshness of flavour, and want to expand your repertoire of versatile dressings, the relatively unexplored world of Thai salads will prove very rewarding.  As with all of our one day weekend courses, you’ll get to sit down to a feast of food with a couple of glasses of wine, so be sure to arrive hungry for new knowledge and incredible flavours.

A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.

A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.

A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.