Welcome to the school – I’m Lynda, proud owner and Director of Lynda Booth’s Dublin Cookery School. I converted a disused warehouse in Blackrock, Dublin in 2007, out of which the school was born and since then it has gone from strength-to-strength, being voted ‘Best Irish Cookery School’ twice; in 2013 and 2015 at the Irish Restaurant Awards.
I have a rich and varied background, having spent a decade travelling and cooking around the world, from simple bistros to Michelin two-star restaurants. This opened up a huge number of contacts to me and a feature of the school is the number of guest Chefs I invite to the school on a regular basis. This allows the Tutors here to keep learning, the students access to a full range of influences and Dublin foodies the chance of working alongside some of the top chefs in the world.
I keep myself sharp by returning to professional kitchens whenever I can. I recently returned to Raymond Blanc’s restaurant in Oxford with whom I had worked some years previously as a Pastry Chef. Other favourites include spending time with Martin Wishart in Edinburgh, Flour+Water in San Francisco or back in Ireland with friends such as Neven Maguire and Paul Flynn with whom I have collaborated over many years. I have been careful to build a team of Tutors from various different backgrounds who share a love of teaching so that our students leave with new ideas, skills and the confidence to try anything.
As well as being hands-on in the day-to-day running of the school, I took some time in 2013 to publish my first cookbook, ‘From Lynda’s Table’ for which I have received rave reviews. The book was shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and the finals of the 2014 World Gourmand Cookbook Awards.However, the school will always be my first love and my main priority.