Fit Food with Special Guest Dietician

from €180.00

Fit Food with Special Guest Dietician
1 day course
09:30 AM - 04:00 PM

Will a glass of red wine a day keep the doctor away? Is a low carbohydrate diet healthier than a low fat diet? What should I eat before and after exercising?

Book this course

Total: €0.00

Full course details

Today, the media and the internet are awash with conflicting information and sensationalist headlines about what we should be eating. Often this information comes from people who are not properly qualified in nutrition and this has led to widespread myths around food and diet that simply aren’t backed up by scientific evidence.

During this Fit Food course, our guest nutritionist will discuss the latest scientific evidence around diet and nutrition, as well as eating to maximise athletic performance and help you to get the most out of your exercise sessions.

A healthy diet should be enjoyable, tasty, and sustainable allowing you to maintain it in the long term and consistently nourish your body. We'll be sure to not only answer your nutritional questions, today we'll cook up delicious, adaptable dishes inspired by ingredients known to enhance your active life.

Our upcoming Fit Food session on November 9, 2019 will feature Dietitian Áine Kelly (RD, INDI).

After graduating in 2009 from Trinity College Dublin, Áine worked in hospitals across the UK where she focused on public health and clinical dietetics. Since returning to Dublin in 2014 Áine has specialized in critical care nutrition, working in intensive care units at St James Hospital and more recently at Tallaght Hospital.

With a keen interest in sports nutrition and a personal interest in triathlon, Áine started her own sports performance nutrition business in 2016. She has recently commenced an MSc in applied sport and exercise nutrition at Galway Mayo Institute of Technology.

Our Fit Food session on January 18, 2020 and April 25, 2020 will feature Dietitian  Caoileann Murphy (MSc, PhD).

Caoileann Murphy initially worked clinically as a Dietitian in St. James’s Hospital before completing an MSc in Sport and Exercise Nutrition in Loughborough University. Caoileann then undertook a PhD in McMaster University, Canada, investigating nutrition and exercise strategies to tackle the age-related loss of muscle mass and function (sarcopenia). Caoileann now works as a Postdoctoral Fellow in University College, Dublin, where she continues her research in the area of nutrition and sarcopenia with an emphasis on personalised nutrition. Caoileann is a recipient of a TOPMed10 Marie Curie Fellowship, the ESPEN Fellowship 2017, INDI Research Dietitian of the Year 2018 and the BNF Drummond Early Career Scientist Award 2018

Sample Menu

Bircher Muesli

Avocado Smash
poached egg, chili & mint oil

Miso Marinated Salmon
bean noodle salad

Griddled Lemon Chicken
brazilian salsa verde

Quinoa Salad
toasted nuts, seeds, charred shallots

Mixed Beetroot Salad
pomegranate molasses & spiced pecans

Vietnamese Spring Rolls

Multiseed Brown Bread

  • "A great course and I will recommend it to all I meet!!!"

    The course was fabulous and I learnt a lot more than I expected. I’m enjoying trying out the recipes and in fact I’ve just made a batch of the mint & chilli oil that we used for the smashed avocado. A great course and I will recommend it to all I meet!!!

    Anonymous, Fit Food Participant
    July 2019

  • "I left that day buzzing and went home and set out my menu for the week."

    Last Saturday  was my very first time to visit the Dublin Cookery School and take part in a workshop. To say it was FANTASTIC was an understatement!! The amount of information I got on the day was phenomenal and the quality of information, cooking demonstrations and food was beyond top quality. I left that day buzzing and went home and set out my menu for the week. I have been making the dishes each day and I'm just so so grateful for the amazing day you provided. Thank you and I cannot wait to do my next cookery experience with you!!

    Sarah, Fit Food Participant
    January 2019

Frequently asked questions

  • What level of cooking experience do I need?
  • The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.

  • What do I need to bring?
  • Please bring your own apron as well as 1 tea-towel. Also come with a pen ready at hand - while we provide individual recipe packs for you to take home, the gold lies in what we teach beyond the recipes and the notes you take based on your experience in your practical sessions. One more thing to note -- please wear sensible shoes! While these courses are certainly lively and sociable, we're still bustling around a working kitchen that's essentially in full swing and things can get hot and slippery. Other than that, we've got your back. Our Evening 1 Day and 1 Week courses are all-inclusive experiences.

  • Should I eat something before I come?
  • Something light to help you start off with steady hands should suffice! Keep in mind that while you will indeed be sampling a little bit of everything we make throughout the class, it takes time to whip up what we've planned and the focus is always on the teaching and learning. (A fantastic exception to this would be our fab Pop-Up Restaurant Nights which you should definitely check out.) All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.

  • What if I have a food allergy or dietary restrictions?
  • Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.

  • What if I can't make it to a course or dining event that I've booked?
  • If you can't come, you should send someone in your place! There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. For our full Terms & Conditions, go to

  • Is there a discount to booking onto more than 1 course?
  • Look no further because it sounds like our Cook's Club is perfect for you. Check out for more info!

  • Who typically takes this course?
  • We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.

  • Is there an age requirement?
  • If you are interested in courses for young ones, we have a Growing Gourmet series (for 12-16 year olds) that you should check out! Otherwise, all courses are designed for adults. Our minimum age requirement for someone coming on their own is that they are at least 16 years old. If your child is younger than this and you think that he or she would enjoy the course, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if this applies to you; note that our course fees apply to each participant, regardless of age.

  • What is parking like in the area?
  • There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. There are also a few parking spaces available right outside the school that are free on both weekday evenings (after 7PM) and weekends (all day). For daytime parking during the work week, the cost is €5 for the full day. Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to

Your course itinerary

09:15 AM – 9:30 AM

Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we’ll lead you to our lovely dining room for a coffee or tea before we get started. This is a great time to get to know your fellow students.

09:30 AM – 03:00 PM

We’ll lead you to a comfortable seat in our modern, mirror-lined Demo Kitchen. The tutor leading the session will introduce our special plans for the day and then jump right in to the delicious tasks at hand. Our 1 Day Courses usually comprise of 3-4 Demo sessions which alternate with 3-4 Hands-On sessions. In our practical sessions, we organize ourselves so that everyone works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo today, we’ll find you a partner in crime.

03:00 PM – 04:00 PM

At this point, we’ll usually be executing the main dishes featured in the day’s menu which we turn into a lovely sit-down lunch. We’ll pour you a well-deserved glass of wine and relax to enjoy each other’s company. This is also a great time to compare and contrast the fruits of your labour and raise any lingering questions you may have with our team.

04:00 PM

This is when we say our goodbyes. Be sure to check out our shop on your way out. Many tools and goodies we like to have close at hand in the kitchen are available at the school and we’d be happy to help you out with your decision making. While our time together was brief, we always enjoy having you, appreciate all feedback, and look forward to welcoming you back again very soon!