One Week Cookery Courses

Our One Week courses provide you a great excuse to take time off, put your ‘out of office’ on and focus on your cooking for a whole week. You’ll be using the best of fresh Irish seasonal ingredients each day and will receive expert tuition from Lynda Booth and her team.

If you’re looking to take your cooking to the next level, our Chefs Skills and Patisserie Masterclass courses feature some of Ireland’s most exciting culinary talents as guest chefs.

Showing all 9 results

    Patisserie Masterclass (Featuring Guest Chefs)
    Mon 22nd May - Fri 26th May
    9:30am - 4:30pm
    Hands on

    650.00 Add to cart

    This is an intensive week of indulging your passion for, and enjoying the challenge of, producing intricate patisserie. Get up to speed on the use of patisserie equipment, learn the techniques behind French patisserie and throw your imagination into the art of decoration and presentation. Combine the precision of producing delicate creations and balancing the nuances of flavour. At times during the week, you will be exposed to learning from some of the best in the business including Aoife Noonan, ex Head Pastry Chef at Restaurant Patrick Guilbaud and Darren Hogarty, Head Pastry Chef at Chapter One. This promises to be the perfect week for those on the quest to learn perfect patisserie.

    Read Niamh Mannion’s (TheTaste.ie) review of our 2016 Patisserie Masterclass course

    Guest Chefs

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    Darren Hogarty

    Darren is one of the country’s most talented chefs and currently works as the Head Pastry Chef at Dublin’s popular Michelin-starred Chapter One, where he has been for the last 12 years. During that time, he also spent a 12 month stint over in London, working as the Head Pastry Chef for Gordon Ramsay across several of his restaurants (Royal Hospital Road, Pétrus & Bread Street Kitchen).

    Darren’s pedigree in pastry was recognised in 2010, when he fought off stiff competition from five of the country’s top pastry chefs to become only second ever winner of the prestigious Valrhona Pâtisserie Championship. His use and range of textures that led him to victory, included a mint macaron with a chocolate spearmint ganache, a mousse and chocolate mint gel filled chocolate dome, hot chocolate with a pineapple mint froth and chocolate and mint leaves. To further his skills and professional development, Darren has attended a one week Chocolate Mastery course in Lyon and has also spent two weeks attending a specialist Valrhona Plated Dessert course in Paris.

     

     

    aoife3831_0Aoife Noonan

    Aoife worked as the Head Pastry Chef at Michelin two-starred Restaurant Patrick Guilbaud in Dublin for over two and a half years before becoming Executive Pastry Chef for restaurateur John Farrell’s chain of Dublin restaurants, which includes Luna – voted all Ireland ‘Best Restaurant’ at the 2016 Irish Restaurant Awards) in May 2016.

    She has become accustomed to giving demos, most recently here at the cookery school in October 2015, and in 2014 created the winning dessert at the Valrhona Patisserie Championship. She has featured in several magazine articles and also worked with Rachel Allen on her TV programme All Things Sweet in which she showcased a decadent Michelin two-star dessert. Aoife has a love of exploring simple flavours that use French patisserie techniques but work well with a contemporary twist.

    Cafe Cooking (1 Week)
    Mon 29th May - Fri 2nd Jun
    9:30am - 4:30pm
    Hands on

    450.00 Add to cart

    We have extended this popular one day course to a fulfilling five days so you can be fully exposed to the expansive repertoire of recipes that we have amassed for Cafe Cooking. 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.

     

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    There will be a specific focus on the following techniques during the course:

    • Knife skills & filleting
    • Blanching, poaching, marinating
    • Use of herbs & spices
    • Working with sweet & savoury doughs and puff pastry
    • Food presentation
    • Kitchen hygiene & organisation

    Sample Recipes

    Starters:

    • Pea and Broad Bean Soup & Brown Yeast Bread with Seeds
    • Bran Muffins
    • Ham Hock Terrine

    Mains:

    • Pasta with Prosciutto & Cherry Tomatoes
    • Lamb Rolls with Harissa, Aubergine with Chermoula and Bulghur & Wild rice salad with red rice and cherries
    • Caramelised Onion Tart with Leeks & Feta, Tossed salad with Vinaigrette & French beans with Mangetout
    • Rump of Lamb with Salsa Verde & Olive Oil Crushed Potatoes

    Desserts:

    • Pecan & Coconut Tart with Vanilla Ice Cream
    • Chocolate & Pistachio Cake
    • Cardamom Set Yoghurt with Pistachio Shortbread

     

    Laksa

    Growing Gourmets (4 Days)
    Tue 6th Jun - Fri 9th Jun
    10:00am - 3:00pm
    Hands on

    250.00 Add to cart

    The summer holidays provide the perfect opportunity to improve cookery skills. Teenagers open to challenge and tastes will find this absorbing and satisfying as they master new techniques and a range of ingredients. They’ll boost their confidence and build an interest to get cooking at every opportunity. If you want to come home and find supper on the table, this might be a great investment. (For ages 12-16).

    Sample Recipes

    • Brown Soda Bread
    • Butternut Squash Soup
    • Thai Meatballs
    • Biddy’s Apple Cake
    • Chicken with Peas & Salsa Verde
    • Pitta Bread
    • Baba Ghanouj
    • Fish en Papillote & New Potatoes
    • Chocolate Eclairs
    • Focaccia
    • Gnocchi
    • Lemon Drizzle Cake with Pomegranate Seeds

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    Growing Gourmets (1 Week)
    Mon 19th Jun - Fri 23rd Jun
    10:00am - 3:00pm
    Hands on

    295.00 Add to cart

    The summer holidays provide the perfect opportunity to improve cookery skills. Teenagers open to challenge and tastes will find this absorbing and satisfying as they master new techniques and a range of ingredients. They’ll boost their confidence and build an interest to get cooking at every opportunity. If you want to come home and find supper on the table, this might be a great investment. (For ages 12-16).

    Samples Recipes

    • Brown Soda Bread
    • Butternut Squash Soup
    • Thai Meatballs
    • Biddy’s Apple Cake
    • Chicken with Peas & Salsa Verde
    • Pitta Bread
    • Baba Ghanouj
    • Fish en Papillote & New Potatoes
    • Chocolate Eclairs
    • Focaccia
    • Gnocchi
    • Lemon Drizzle Cake with Pomegranate Seeds

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    Chef Skills (Featuring Guest Chefs)
    Mon 26th Jun - Fri 30th Jun
    9:30am - 4:30pm
    Hands on

    650.00 Add to cart

    This course is aimed at those who consider themselves competent and confident cooks and are looking to up their game to bring their cooking to the next level. Throw your imagination and passion into this week-long course and learn to create exquisite dishes presented to a restaurant standard. Throughout the week you will be joined by a couple of guest tutors (from top restaurants in the city) who will be teaching you the tricks of their trade and will be guiding you to strive for a professional polish in executing your dishes. A must for anyone who is looking to push their culinary boundaries.

    Read Delalicious’ review of our 2016 Chefs Skills course

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    Guest Chefs

    John Wyer

    John is one of the most skilled chefs in Dublin and also happens to be one of the best teachers having worked here at the school as a senior tutor from 2011 up until he opened his restaurant, Forest Avenue, in 2013. John’s undoubted talent was recognised shortly afterwards when Forest Avenue was voted ‘Best Newcomer‘ at the 2014 Irish Restaurant Awards. More recently, John has been awarded the title of ‘Best Chef in Dublin’ at the 2016 Irish Restaurant Awards and 2016 Food and Wine Magazine Awards, with Forest Avenue being named ‘Best Restaurant in Dublin’ at the same event.

    John and his wife (and business partner) Sandy Sabek met in a kitchen in Germany. After working in Spanish kitchens, they came back to Dublin and both found a home at L’Ecrivain – Sandy as Head Pastry Chef and John finishing as Head Chef by the end of their three years there. They took some time out to start a family but kept the fires burning with the Supper Club Project which saw them popping up in various venues (including the cookery school) and bringing their exquisite food along with them. Forest Avenue continues to go from strength-to-strength and just last year, Conde Nast Traveller described Forest Avenue as “Dublin’s most exciting foodie destination”.

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    Ciaran Sweeney

    Ciaran is one of the country’s most dynamic, forward-thinking chefs. Born in Donegal, he spent his formative years training at two Michelin-starred Le Champignon Sauvage in France. Following a stint at Thorntons in Dublin, his undoubted potential was nurtured at The Greenhouse, where he worked his way up to become sous chef to the masterful Mikael Viljanen.

    After three years under Mikael’s mentorship, Ciaran continued his development in some of the city’s other top kitchens, including James Sheridan’s Market Canteen and John Wyer’s Forest Avenue. John was quick to spot Ciaran’s talent and gave him the chance to showcase his new wave of Irish cuisine with a six week residency at the restaurant. When the time came for John and Sandy Wyer’s new venture, Forest & Marcy to open, it came as little surprise when Ciaran was handed the role of head chef.

    Since opening, Ciaran’s exciting food has received rave reviews from many of the country’s top critics with the Irish Times’ Catherine Cleary writing, “I’d stand in the rain to eat here again and by the looks of the happy eaters crammed in beside us, I wouldn’t be alone.”

    Modern Vegetarian (3 Day)
    Tue 1st Aug - Thu 3rd Aug
    9:30am - 4:30pm
    Hands on

    290.00 Add to cart

    We have extended this popular title to a 3 day course. It 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.

    Sample Recipes

    • Carrot, Cumin, Coriander & Pomegranate Salad
    • Aubergine Moussake with Lentils
    • Spinach & Chickpea Cakes with Mustard & Yoghurt Chutney
    • Onion Tian with Taleggio
    • Spelt Risotto with Roasted  Beetroot & Walnut Pesto
    • Cauliflower & Cumin Fritter with Lime Yoghurt
    • Vegetable Tagine with Apricots & Couscous
    • Red Quinoa with Dried Cranberries, Toasted Seeds, Almonds & Mixed Herbs
    • Vietnamese Spring Rolls with Dipping Sauce

     

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    Cafe Cooking (4 Days)
    Tue 8th Aug - Fri 11th Aug
    9:30am - 4:30pm
    Hands on

    360.00 Add to cart

    We have extended this popular one day course to a fulfilling five days so you can be fully exposed to the expansive repertoire of recipes that we have amassed for Cafe Cooking. 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.

     

    ModVeg1

     

     

     

     

     

     

     

     

    There will be a specific focus on the following techniques during the course:

    • Knife skills & filleting
    • Blanching, poaching, marinating
    • Use of herbs & spices
    • Working with sweet & savoury doughs and puff pastry
    • Food presentation
    • Kitchen hygiene & organisation

    Sample Recipes

    Starters:

    • Pea and Broad Bean Soup & Brown Yeast Bread with Seeds
    • Bran Muffins
    • Ham Hock Terrine

    Mains:

    • Pasta with Prosciutto & Cherry Tomatoes
    • Lamb Rolls with Harissa, Aubergine with Chermoula and Bulghur & Wild rice salad with red rice and cherries
    • Caramelised Onion Tart with Leeks & Feta, Tossed salad with Vinaigrette & French beans with Mangetout
    • Rump of Lamb with Salsa Verde & Olive Oil Crushed Potatoes

    Desserts:

    • Pecan & Coconut Tart with Vanilla Ice Cream
    • Chocolate & Pistachio Cake
    • Cardamom Set Yoghurt with Pistachio Shortbread

     

    Laksa

     

    Cooking for Friends (1 Week)
    Mon 14th Aug - Fri 18th Aug
    9:30am - 4:30pm
    Hands on

    450.00 Add to cart

    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.

     

    IMG_1430

     

     

     

     

     

     

     

     

    There will be a specific focus on the following techniques during the course:
    • Knife skills & filleting fish
    • Blanching, roasting, braising, baking, working with yeast
    • Sauces & chutneys
    • Working with chocolate & gelatine
    • Use of herbs & spices
    • Food presentation
    • Kitchen hygiene & organisation

    Sample Recipes

    Starters:
    • Roast Red Pepper Salad with Chorizo & Poached Egg
    • Gnocchi with Cherry Tomatoes & Mozzarella
    • Mackerel with Shaved Fennel Salad & Preserved Lemons

    Mains:
    • Pork in Milk with Chilli & Sage, Roasted Potatoes with Herbs & Cavolo Nero with Lemon Zest
    • Hake Persiana, Couscous & Mograbiah with Dried Apricots
    • Koftas with Tahini, Pitta, Baba Ghanoush, Hummus, Beetroot with Spices

    Desserts:
    • Passion Fruit Mousse with Pistachio Shortbread & Glazed Blueberries
    • Loaf Cake with Oranges, Sherry & Raisins
    • Pain Perdu with Caramelised Apples & Greek Yoghurt Ice Cream

     

    Chocolate Brownie

    Cooking for Friends (1 Week)
    Mon 28th Aug - Fri 1st Sep
    9:30am - 4:30pm
    Hands on

    450.00 Add to cart

    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.

     

    IMG_1430

     

     

     

     

     

     

     

     

    There will be a specific focus on the following techniques during the course:
    • Knife skills & filleting fish
    • Blanching, roasting, braising, baking, working with yeast
    • Sauces & chutneys
    • Working with chocolate & gelatine
    • Use of herbs & spices
    • Food presentation
    • Kitchen hygiene & organisation

    Sample Recipes

    Starters:
    • Roast Red Pepper Salad with Chorizo & Poached Egg
    • Gnocchi with Cherry Tomatoes & Mozzarella
    • Mackerel with Shaved Fennel Salad & Preserved Lemons

    Mains:
    • Pork in Milk with Chilli & Sage, Roasted Potatoes with Herbs & Cavolo Nero with Lemon Zest
    • Hake Persiana, Couscous & Mograbiah with Dried Apricots
    • Koftas with Tahini, Pitta, Baba Ghanoush, Hummus, Beetroot with Spices

    Desserts:
    • Passion Fruit Mousse with Pistachio Shortbread & Glazed Blueberries
    • Loaf Cake with Oranges, Sherry & Raisins
    • Pain Perdu with Caramelised Apples & Greek Yoghurt Ice Cream

     

    Chocolate Brownie