Cork Sugar Dahlia Class
Miriam Pearson of Sweet Creations travelling to Cork to teach Cork Sugar Dahlia Class on 25th March 2018. Hosted by the fantastic Patricia O’Flaherty of A Touch of Magic, you will learn all the tricks I use to make these sugar roses.
All tools, cutters and equipment will be supplied, including lunch and refreshments.
The class will take place at The Cork Incubator Kitchen, Carrigaline, Cork
Places are limited so early booking is advised.
Cost is €120 for the full day.
Payment in installments is available.
Forage & Ferment
Spring is a wonderful opportunity to kick-start our systems after a long winter with this Forage & Ferment Workshop
In this workshop, you will be learning about how to create a number of simple & effective ‘Spring tonics’ to help cleanse the body. It is natural to be less active during the Winter months. Spring is a time of rebirth and renewal. Life begins to burst forth all around us. No better time to clear out the old & prepare our selves for the more active time of year.
We will be focusing on the most cleansing and medicinal plants that are easily obtained & that appear at this time of year. I will share the benefits, nutrients & easy ways in which we can use them. I have come to believe the plants appear at times of year when we most require there help. Through taking there support & help we can Come more into balance & develop a deeper connection with our natural surrounds.
“Eat leeks in March & Garlic in May & all year after physicians may play”
Old Welsh Rhyme
We will cover a couple of different fermentations, water and milk Kefir and Sauerkraut.
We will be focusing on including some foraged Wild foods into our ferments in order to boost the nutrient value & bring in the wild!
We will also be taking some time to connect and sharpen our senses to all that surrounds us through nature connection meditation.
Cost: €40 (includes a healthy organic vegetarian meal)
A limited number of places available.
Entertaining with Darina & Rachel Allen
Darina and Rachel Allen have presented many successful television series and produced dozens of best-selling cook books between them. They also love to entertain…hence Entertaining with Darina & Rachel Allen was born.
This two and a half day course promises to be one of the most entertaining, instructive and popular courses of the year. Watch and learn as Darina and Rachel have fun cooking together and sharing their favourite recipes for easy entertaining with you.
Then it’s your turn in the kitchen. Two hands-on sessions with one tutor for every six students ensures an unusually high level of personal attention. So you will also learn important tips and tricks to get the best out of the recipes and your ingredients.
Darina and Rachel’s recipes use many seasonal ingredients from the school’s organic farm and gardens. They will share a selection of fish, meat and vegetarian options for delicious appetisers, starters, mains and puds.
And don’t worry, you will be well fed! As well as having the opportunity to taste all the dishes prepared after each demonstration, you’ll enjoy a delicious lunch every day.
By the end of the course you will have mastered a whole new repertoire of recipes and techniques. You’ll return home confident to entertain with panache and just chill out, sip some bubbles and enjoy your guests!
*Please note that each Part of this course do not need to be taken in order. Each course shares a different set of recipes.
How it works.
We will welcome you on your arrival at the cookery school with a cup of coffee and a cake. The Demonstration with Darina and Rachel will start at 2.00pm with a great selection of all kinds of entertaining recipes and a wide range of tips and tricks. Keep an eye out as you will have to choose what you would like to cook for the following morning. After class it’s off to the cottages for a well earned rest.
Each morning begins with Breakfast at 8:30 for all our students. This is a time to enjoy the morning sunshine in our farm dining room and get ready for the day with a bowl of steaming hot porridge, jersey cream and local honey, freshly made bread and Irish farmhouse cheese and a nice strong cup of coffee.
For the rest of the days (after a good breakfast each morning) you will cook a selection of items each morning under the watchful eyes of our teachers where you will learn the important tips and trick to get the best out of the recipes and your ingredients. After you have sit down to enjoy your lunch you will enjoy and afternoon demonstration with a further set of recipes. By Wednesday you will have mastered numerous new recipes and techniques.
West Waterford Festival of Food
Welcome to West Waterford Festival of Food, which has been running in Dungarvan and West Waterford annually since 2008 and has become synonymous with fabulous food, fantastic family events and most importantly lots of fun.
Over the years the festival has been a showcase of the food of the region, as well as being host to some of our top chefs, fresh flavours, interesting influences and good ideas. This is one festival where there is definitely something for everyone – a full children’s programme, foraging trails, bus tours, cooking demos, dining experiences from high end to very casual plus of course our markets. Taste the best of the county with our local Farmer’s Market on Thursday, our weekly Country Market on Friday, the festival’s quayside market on Saturday with a seafood theme, all culminating in our famed Festival Market on Sunday when over 100 stalls fill the town centre to bring you the best of local and Irish artisan food. Bígí linn!
Food Festival Kitchen Supper Night
The Tannery Food Festival Kitchen Supper Night celebrating the West Waterford Festival of Food have become one of the most popular annual events of the Festival Weekend. This year again, Paul and is team are running the kitchen suppers on both the Friday and the Saturday nights.
Those of you have been with them before know the drill. Its a set menu, dinner party style (no choice menu – see below)
- Little duck sausages, Barrons bread, hoi sin butter.
- Spring pea soup.
- Silverhill duck leg, wild garlic mash, glazed carrot with star anise.
- Creme caramel , peach and honeycomb.
Always great fun and very sociable, it takes place in the Tannery Cookery School and its a shared table event. There will be a kitchen table also. This event is ticketed and pre-paid €40 per person. Tickets are non-refundable (because we have limited availability). Seating is not allocated but we will try our best to seat groups together. It kicks of at 7.30 pm sharp and because everyone is served together, the team would be very grateful if you could be on time.