🇮🇪 Irish Cookery: Sea and Soil
Many people have preconceptions about what Irish cuisine looks like from stewed potatoes to boiled cabbage but on this island of diverse produce, rugged landscapes and warm hospitality is a cuisine with a rich heritage inspiring a cultural revival among today’s chefs. Welcome to our Irish Course based on the terroir of the island, a wild place whose rivers and seas are full of fish, whose forests are bursting with berries, fruit, wild boar and game and whose mountains are inhabited by deer and hare. We hope you’ll gain a new perspective on a cuisine which is reclaiming the earth that once brought the island to its knees - and while the Potato Famine will remain ingrained in the memory of the country, modern Ireland is experiencing a renaissance. Over 3 months you will learn how to smoke fish, perfect the techniques of Irish bread making, use alternative meat cuts and wild seaweed in the kitchen and much more. So, put the kettle on and get ready for a delicious journey through food!
👋 Get To Know Us
Get to know the four of us as we take you through the fundamentals of Irish Cooking - click on our pictures below.
Kevin Dundon
Kevin Dundon
Country Living & The Natural Larder
Kerry Harvey
Kerry Harvey
Bread Making & Fine Dining
Alison Tierney
Alison Tierney
Fire Cooking & Wild Ingredients
Daniel Hannigan
Daniel Hannigan
Fire Cooking & Butchery
✅ Quick Checklist
Prep For The Course
Check out your equipment and ingredients list and get yourself ready for the course ahead.
Discuss With Your Cohort
Use the button below to access the rest of your peers and the chef instructors to ask any questions and share your creations.
Still Got Questions?
Feel free to get in touch with us and we'll be on hand to answer any questions as you learn from Kevin, Kerry, Alison and Daniel.
👀 Welcome To The Course
🍞 Module One: Irish Bread Making
Week 1
Week 1: Iconic Irish Flavours - Guinness and Treacle Bread
This Week's Key Takeaway
No Knead Bread

Traditionally soda leavened breads have been around Ireland for a long time. The use of bicarbonate of soda came about when traveling folk wanted to be able to make breads quickly without the need for long fermentation. This loaf uses treacle which years ago was one of the few sweeteners available to your average person in Ireland. The Guinness - a dry stout with a dark colour and characteristic taste, gives the loaf its malty notes.

Week 2
Week 2: Foraged Delicacies - Seaweed Soda Bread
This Week's Key Takeaway
Using Foraged Ingredients

Every Irish family has their own take on the recipe, with variations depending on the flour, seeds, sweeteners or additives used. Older Irish recipes would have contained more rye and barley than breads today as they were easier to grow, although nowadays the soda bread is a staple in every household in Ireland.

Week 3
Week 3: Enriched Doughs - Irish Batch Bread
This Week's Key Takeaway
Kneading Techniques

Batch bread has held a fixed place on Irish dining tables for generations. For breakfast or with dinner, it’s on the plates and slathered in butter or dipped in stews. The name “batch” comes from the way this bread is baked in batches of four or nine loaves in a single tin before being torn apart into smaller loaves. This version uses beef dripping which became popular in the UK & Ireland during the war to fry and bake with due to its cheap nature and its full flavour.

Week 4
Week 4: Creative Workshop - Live Class Week
What's In Store

This week you will be preparing your own soda bread recipe that you will make on the live class. The course chefs have given you a brief to follow, with some tips and tricks as inspiration. Explore some of the creative recipes that Kevin has created for you to help you make the most of the dish that you create on the day. And don't forget to share your recipe development with the community!

🐟 Module Two: Smoked Fish
Week 5
Week 5: Cold Smoking - Salmon
This Week's Key Takeaway
Cold Smoking with Tea

The Irish salmon has featured strongly throughout Irish mythology and used to appear on older coins before the country adopted the Euro. This lesson covers a real Irish classic starter of smoked salmon on brown bread, inspired by Ireland’s long coastline. You will be learning the centuries old process of salting to draw out moisture and cold smoking with the delicate citrus flavours of traditional Irish black tea.

Week 6
Week 6: Hot Smoking - Salmon
This Week's Key Takeaway
Hot Smoking with Wood Chips

This hot smoked dish uses a cure with plenty of fresh herbs mixed in to impart a clean, peppery flavour. Again, you will be using salmon for its Irish cultural significance and for comparing the difference in texture and taste between cold and hot smoking techniques. Alongside the fish, you will be charring seasonal produce directly on the grill.

Week 7
Week 7: Aromatic Smoke - Turf Smoked Hake
This Week's Key Takeaway
Brining

In the third week you’ll be smoking hake, a fish with a subtle flavour and firm, meaty texture which will be flavoured with an aromatic brine using Atlantic Wakame seaweed which has its origins in Japan but has since come to flourish along the coast of Ireland. Your fish will be sitting alongside some delicious Jerusalem artichokes wrapped in sea leaves and barbecued for a smoky flavour.

Last Week
Week 8: Creative Workshop - Live Class Week
What's In Store

For your live class challenge this month you will be coming up with your own fish smoking recipe. This is your time to get creative and make sure to check the pre-class preparation! This month Kevin shows you around an Irish smoke house and gives you his recipe for his popular seafood chowder.

🐷 Module Three: Sustainable Meats
Week 9
Week 9: Cooking with Wild Game - Venison, Beetroot & Gin
This Week's Key Takeaway
Salt Baking

The Sika deer breed Chef Kerry uses for her dish was shot in nearby Wicklow, Ireland. Venison is one of the most sustainable meats as their species is in abundance in Ireland. In this dish it served with a fruity gin sauce and salt-baked beetroots creating a plate bursting with colour.

Week 10
Week 10: Nose to Tail - Saddle of Rabbit
This Week's Key Takeaway
Butchery

This week you will be breaking down a rabbit, making use of different meat cuts for different parts of the dish - the saddle for the main piece and the hind legs for the confit. Cutting through the creme fraiche are the peas, wild garlic and fresh herbs which helps to balance the flavours. This dish also uses an Irish cider to flavour the vegetables and add a refreshing tartness to each mouthful.

Last Week
Week 11: Returning to the Roots - Braised Pork Cheeks
This Week's Key Takeaway
Pickling

Learn how to use an alternative pork cuts as a sustainable way to consume meat and balance the food supply system. You’ll be slow-cooking the pork and using the balsamic vinegar to create a sticky, aromatic sauce. To balance out the meat and pearl barley and to add colour to your plate, you will also be pickling your own vegetables.

This Week
Week 12: Creative Workshop - Live Class Week
What's In Store

In the final live class of the course, you will be taking inspiration from Daniel’s pork cheeks, Alison’s rabbit and Kerry’s venison, creating a dish that really makes the most of the meat that you have chosen. In Kevin’s kitchen this month you have ways of using up leftovers and a recipe for apple cider vinegar to add to your larder, you’ll also be shown around one of Ireland’s heritage apple wall gardens and a local farm.