🇮🇪 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. 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.
👋 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
Kerry Harvey
Alison Tierney
Daniel Hannigan
Kevin Dundon
Country Living & The Natural Larder
Kerry Harvey
Bread Making & Fine Dining
Alison Tierney
Fire Cooking & Wild Ingredients
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.
Book Your Live Class
Click to book your live session with us at the end of each month-long module.
Discuss With Your Cohort
Use the button below to access your peer group, your teachers and a wider community of cooks.
👀 Welcome To The Course
🍞 Month One: Irish Bread Making
5 Specialist Ingredients / 10 Videos / 4 Articles / 1 Live Class
Week 1
Week 1: Guinness and Treacle Bread with Kerry
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: Seaweed Soda Bread with Alison
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: Irish Batch Bread with Kerry
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: Kevin's Kitchen + Your Live Class
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 Kevin’s kitchen for some extra recipes and an introduction to one of Ireland’s heritage flour suppliers.

🐟 Month Two: Smoked Fish
5 Specialist Ingredients / 10 Videos / 4 Articles / 1 Live Class
Week 5
Week 5: Cold Smoked Salmon with Daniel
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 Smoked Salmon with Daniel
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: Turf Smoked Hake with Alison
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.

Week 8
Week 4: Kevin's Kitchen + Your Live Class
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.

🐷 Month Three: Sustainable Meats
5 Specialist Ingredients / 10 Videos / 4 Articles / 1 Live Class
This Week
Week 9: Venison, Beetroot & Gin with Kerry
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.

Coming 25/10
Week 10: Saddle of Rabbit with Alison
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.

Coming 01/11
Week 11: Braised Pork Cheeks with Daniel
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.

Coming 08/11
Week 12: Kevin's Kitchen + Your Live Class
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.