Dublin Cookery School
Lynda Booth is Director of Lynda Booth’s Dublin Cookery School. She is a hugely experienced chef who has been teaching her craft for more than a decade. She originally trained and worked as a chef at “Ballymaloe House” for three years before moving abroad to work in restaurants in Canada (Four Seasons) and Italy (Relais Chateaux Hotels). Based on this experience, she gained a coveted spot working for Raymond Blanc in his Michelin two-star restaurant “Le Manoir aux Quat’Saisons” in Oxford, England. Lynda teaches full-time at the school along with the support of her course tutors. Her passion for food and cooking is utterly infectious and the quality of the food produced at Dublin Cookery School is a strong testament to her and her team.