Irish Cookery:
Sea & Soil
Irish food hasn’t had the easiest time having to battle against stereotypes and its complicated relationship with the potato but Irish chefs are returning to their roots and bringing new perspectives to the cuisine. Nicknamed ‘the natural larder’, this is a country rich in natural resources, with a cultural tradition of good hospitality and a history of craftsmanship.
12 Weeks
4-6 hours per week
Group Structure
Small Class Sizes
Hands-on, direct feedback
Content Format
On Demand & Live
Video lessons, live workshops, Q&A
Ingredients & Tools
Pantry Box
Spices, pulses & pantry essentials
Course Overview
This course will give you an insight into the Celtic food revival, promoting Irish heritage and foraged ingredients, using game meats in the kitchen, the ancient art of smoking fish and exploring Irish bread making.
Bread Making
Month 1
Irish baking is one of the world’s great traditions. While French and Italian bread often takes the applause on the global stage, Ireland’s is criminally overlooked. But our team of chefs are looking to change all that, teaching you the techniques, flavours and culture behind this ancient skill.
What you'll be cooking
1. Guinness and treacle soda bread
2. Seaweed and buckwheat soda bread
3. Fluffy Irish batch bread
Learn what goes into creating a recipe
Learn how you can experiment with shaping, colour, texture and flavour when it comes to putting together your own Irish-inspired bread.
Get to know your ingredients and tools
Explore the ingredients you will be using to make your breads, and learn about their long history in Irish cuisine.
Develop your own original recipe
Chef Kevin Dundon will have you experimenting with homemade butters and chutneys to go along with your bread for a tasty Irish breakfast or a bread and cheese board.
Learn more about traditional flour milling
As owners of a traditional 4th generation family farm enterprise, the millers Andrew and Leonie talk through the process of making their flour from harvest through to packaging.
Live: Creative Workshop with Chef Kerry
Create and showcase your own Irish bread and flavoured butter, getting creative with your fats, textures and toppings, using what you have learnt throughout the month as inspiration.
Fish Smoking
Month 2
This month our chefs will be teleporting you to the smokehouses of Ireland, all from the comfort of your own kitchen. From fish butchery, to curing, and finally smoking - this module is a comprehensive look at what goes into the beautiful products we find at the supermarket, or behind the deli counter.
What you'll be cooking
1. Cold smoked salmon infused with Irish tea
2. Whiskey smoked salmon on a bed of asparagus and egg
3. Turf smoked hake with Jerusalem artichoke
Learn what goes into creating a recipe
Explore the key elements of how to go about smoking your own fish at home and what to think about when putting together your final dish, experimenting with smoking fuels, temperature zones and how to impart flavour.
Get to know your ingredients and tools
Learn what to look for when sourcing fish, making sure it’s fresh and how to incorporate seasonal and wild ingredients into your dishes.
Develop your own original recipe
Chef Kevin Dundon gives some inspiration on how to use up leftover fish and different ways you can experiment with pickling as a way of using up leftover produce.
Learn more about Ireland’s natural resources from the peat bogs to its coastline
Grab a cup of tea and listen as Billy tells us about the old peat (turf) bogs in Ireland and Chef Daniel talks about the role of the Irish waters in his cuisine.
Live: Creative Workshop with Chef Daniel
Create and showcase your own smoked salmon dish. It’s a chance to get feedback live, directly from Chef Daniel and to get creative by adding your own pickles and garnishes.
Sustainable Meats
Month 3
In your third month, we’re taking a sustainable approach to cooking with meat in the kitchen. You’ll be experimenting with different wild game meats and alternative meat cuts which are often overlooked or thrown away.
What you'll be cooking
1. Venison, salt-baked beetroot and a blackberry reduction
2. Saddle of rabbit in an apple cider jus
3. Braised pork cheeks with elderflower-pickled fennel
Learn what goes into creating a recipe
See how the chefs approach plating and different techniques and learn how you can take inspiration from the season and your local suppliers.
Get to know your ingredients and tools
Learn more about Irish wild ingredients from game meat to foraged herbs, as the chefs talk through seasonal ingredients as well as local, independent Irish suppliers.
Develop your own original recipe
In the theme of sustainability, Kevin gives you inspiration on how to use leftover meat as well as how to use up leftover vegetable peels to create your own jams.
Learn more about game meat and the cider making process
From the heart of the Wicklow mountains, Jim shares more about deer hunting in one of Ireland’s longest glacial valleys and Daniel, owner of Cork-based Stonewell talks all things apples and cider.
Live: Creative Workshop with Chef Alison
Create and showcase your own dish using meat in a sustainable way from alternative meat cuts to game meat. Alison will be on hand live to answer any questions you have.
Bonus: The Competition
Throughout the course you will be encouraged to self assess your creations thinking about the flavour and the presentation and the chefs will also be offering feedback. The winners in each group will receive an extra bonus live class cooking along with Kevin Dundon.
Meet Your Chefs
As one of Ireland’s best loved chefs, Kevin Dundon has had countless successful restaurants and television shows over the years, but today he is usually found at the beautiful Dunbrody House and Hotel.
Working as a head chef in Dublin, Alison Tierney has made sure to put local seasonal produce at the forefront of her culinary expression. Alison’s accolades include her involvement as a finalist in the prestigious Eurotoque competition.
A fellow Eurotoque finalist, Daniel Hannigan has worked in high end kitchens across Ireland which have achieved Michelin star status. More recently, he has founded the benefit dinner series Food for Thought in aid of suicide prevention.
With a resume boasting the likes of restaurant Andrew Fairley, the Ritz Powerscourt and the most well known Michelin award winner in the country - Chapter One - Kerry’s approach to Irish cuisine is elevated by her fine dining background.
Your Pantry Box
For each module you'll receive ingredients and tools directly to your door, designed to kick start your Irish pantry. These cover aromatics, grains and vinegars which are chef-approved and hold cultural significance in Ireland. For anything fresh, we provide shopping lists and different suggestions for dietary or local geography restrictions.
Sign up and choose your course
We'll send you your boxes each month
Become a more creative cook
Meet Your Community
Learn with people across the world who are also taking part in the Irish course at the same time as you. Get live feedback from your chefs, share your creations with your peers and get your questions answered in the weekly Q&A sessions. This is your space to learn, develop and become a more creative chef.
Ask questions of the community and the chefs
Kiwa Katou
Hi all and @ChefKerry, it looks like my bread hasn’t quite risen properly, any idea what might have caused it?
Recieve instant replies on what you can do to develop and improve your recipe
Kerry Harvey(Chef)
Hi Kiwa, there are a few reasons why this could be, you may to knead the dough for a little longer or move it to a warmer area of your home or in the oven with just the light on when resting so that…
Share pictures of your dishes, inspire and motivate your peers
Josie Matthews
Hi everyone, I gave the cold smoked salmon a go. What do we think?
What Are People Saying?
Why just listen to us? Hear from those who have gone through and finished the Irish course already.
It challenged my culinary ability, and  made me really confident in the kitchen. I learned lots of new techniques, discovered some fabulous local ingredients and developed my own take on treacle bread.
My biggest take away - the fact that I can now make my own smoked salmon at home - one of my favourite foods. Honestly one of the best courses I’ve taken part in that's challenged me to try new things.
It’s challenged my culinary skills and I’ve loved discovering new ingredients and making the most of leftover food on the course.
As Seen In
Our Other Courses
Why join Rassa?
Create at least 3 original recipes
Cook with new tools/ingredients
Join an exclusive community of chefs
Personalised feedback from instructors
Lifetime access to the course
What is Rassa?

Through video lessons, live virtual workshops and hands on feedback, we help home cooks learn how to develop their own recipes, understand the function of different ingredients and how to train their chef instincts. At the heart of each course is the cultural education behind the cuisine, gaining insider knowledge from local chefs, farmers, producers and experts in their craft to give a deeper understanding of the context behind the culinary techniques for example, you’re guided around the wet markets of Manila learning about Filipino produce or taught by an Irish hunter about game meats as a sustainable alternative to industrial farming.

Who are the courses for?

The courses are ideal for a keen cook looking to take their skills to the next level or even for a more experienced chef looking to explore a cuisine of a different culture. The chefs are on-hand to answer any technical or cuisine-related questions.

What's the time commitment?

A minimum of half a day per week but by enrolling on one of our courses, you're making a commitment to your personal learning journey so we encourage you to get involved as much as possible - ask the chefs for feedback or answers to questions, engage with your course peers and read and watch the extra material.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. At the end of each module you will be able to book onto a live online workshop with the chef. For these classes we will try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

What tools and equipment will I need?

For our courses, you will largely use common items found in your average kitchen for example, bowls, scales, an oven, chopping knives. There may be equipment needed specific to the course you have selected such as, a barbecue or blender, but once you enrol onto the course, you’ll have access to the full checklist of equipment you need as well as a few optional but nice-to-have pieces.

What comes in the specialist boxes?

Once a month you will receive a pantry box with a mix of ingredients and tools, which have been hand-selected either for their cultural significance or to highlight an independent supplier. You will need to buy the rest of the ingredients, majority of which you should be able to find in your local supermarket/grocery store however, where there are less common items we will let you know where you can get your hands on them.

How do groups and peer feedback work?

Once the course starts you’ll be placed into a peer group with other cooks from around the world who will be taking the course at the same time as you - and we'll tailor those people to you based on your skill level, timezone and your goals for the course. You can ask and answer questions, share your creations with each other and throughout each week the chefs will be checking in to answer any questions you have and help with troubleshooting.

Am I able to interact with the chefs?

Yes, the chefs will be interacting with you and your peers answering any questions and giving support where they can. Every month you'll also take part in a live virtual workshop with one of the chefs and your course peers, where you can ask for more in-depth feedback on your creations and showcase your work.

What if I fall behind?

We recommend doing a bit each week so that you don’t fall behind the rest of your peers but if you do we’ll help you get back on track.

Are the courses online?

Yes, every course is entirely virtual, so you can learn from anywhere, all you need is wifi and a laptop, tablet or desktop computer. We’ve designed these courses to not just be convenient but also as interactive as possible: engage with your course peers from all around the world, ask the chefs questions, book onto live sessions and receive a pantry box of tools and ingredients for each module.

Does it matter what timezone I'm in?

The majority of the lessons are pre-recorded and so can be watched in your own time however, once a month you will have a live virtual workshop with a chef. For these live classes we try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

Will I still have access the class once it ends?

Yes, once the course is finished you will have full access to the pre-recorded video lessons and content. You can keep using the content as a resource to refer back to as you progress as a chef.

How much does each course cost?

For the 90 day courses, the price is £37.50/$50 per week (billed monthly) which works out at a total of £449/$600. The price includes your box of specialist ingredients and tools for each month, video classes, weekly Q&A sessions and a live virtual workshop with the chef at the end of each month.

What if I change my mind?

If within the first 5 days you decide this course isn’t for you, you want to try a different cuisine or life’s busy schedule gets in the way, we can give you a voucher matching the course price which you can redeem at a later date (valid for 12 months).

Why Rassa?

If you've been thinking about working on your culinary skills for a while or are keen to learn from another chef who has a different culinary and cultural perspective to your own, Rassa provides the structure and the perfect opportunity to set aside the time to work on your skills. Learn from the comfort of your own home, whilst putting cultural education at the core making sure you learn the crucial context to the skills you are developing. You'll join a community of people all around the world with a shared interest of cooking and food, who will be with you throughout your course as well as after in our alumni channels.