Irish Cookery Sea & Soil

STARTING NOVEMBER 8TH - BOOK YOUR PLACE

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Learn With Rassa

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Unleash your inspiration in the kitchen with cultural knowledge you won't find anywhere else.

About The Course

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Soak up the real tastes and techniques of world cultures with a mix of weekly classes, regular chef Q&A’s and live creative workshops - while using specialist ingredients delivered direct to your door. Push past the limits of your kitchen comfort zone, and join a community of like minded home cooks on a deep dive into a cuisine headed up by our expert regional chefs.
Awards

30+

Years of culinary experience
Time To Make

15+

Hours of content
Spices

12+

Specialist ingredients
Recipe Book

10+

Unique recipes for you
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Learn From...

Topics On The Course

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Our team of Irish chefs have rewritten the Irish cookbook - replacing the boiled cabbage and potatoes of the past with vibrant native ingredients, revitalised ancient techniques and modern lessons on sustainable cooking.
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Baking Bread

Tap into the ancient heritage of baking with a variety of recipes - from simple no knead loaves, to beautifully risen enriched doughs. Learn how to harness the native grains that have grown on the island of Ireland for thousands of years.
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Home Smoking Fish

Discover the joy of smoking fish at home with clear and simple guidance at every step of the process - from sourcing your fish, picking out the best fuel source, and understanding the differences between hot and cold smoking.
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Cooking Sustainably

Embrace the wave of modern sustainable cooking that is making its way across the Emerald Isle, with a focus on seasonality, local producers, and under-loved meats. You'll be inspired to rediscover what's on your doorstep.
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Meet The..

Chefs Leading The Course

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Kevin Dundon

Kevin Dundon

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.
Local Ingredients
Local Suppliers
Find out a little more about Ireland’s world famous producers, from dairy farms to smokehouses.
Traditional Irish
Traditional Irish
Warm up with some true Irish comfort food, and cover the classics with a master of the home kitchen.

Kerry Harvey

With a resume boasting the likes of the Gleneagles Hotel, 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.
Bread Making
Bread Baking
Understand the process behind the perfect dough, and rise through the ranks from Soda to Batch loaves.
Sustainability
Sustainability
Gain an appreciation of the seasonal ingredients on offer around you, and learn how to pair them with under appreciated game meat.
Kerry Harvey
Alison Tierney

Alison Tierney

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.
Foraging
Foraged Ingredients
Take things back to nature with ingredients sourced from your local area and develop them into your recipes.
Contemporary Irish
Contemporary Irish
Be inspired by the new techniques at the forefront of Irish cookery, infusing modern plating with ancient flavours.

Daniel Hannigan

A fellow Eurotoque finalist, Daniel Hannigan has worked in high end kitchens across Ireland, under a number of Michelin star chefs. More recently, he has founded the benefit dinner series Food for Thought in aid of suicide prevention.
Smoking
Fish Smoking
Take your fish dishes to the next level by harnessing the technique of smoking with different fuels, achieving new flavour profiles and textures.
Butchery
Butchery
Gain a deeper appreciation of the animals we eat, through clear and simple butchery tips and a focus on different cuts.
Daniel Hannigan
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Receive a...

Box of Specialist Ingredients

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Every food culture has its own essential flavours that just can’t be replicated without the right heritage ingredients - and this is why we have prepared three specialist ingredients boxes that will be delivered to your door at the beginning of each month of the course.

Gone are the days of scouring supermarket shelves, and calling up wholesalers to seek out the right spice or syrup. On a Rassa course, we provide you with the exact quantities of the “hard to find” ingredients that will give your dishes the perfect flavour.
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Learn Through...

Step-by-step Cohorted Curriculum

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Pre-Class: Onboarding & Introduction
When you sign up to a course with Rassa, you will be invited to book an onboarding call with a member of our team to let us know a little about your interests, skill level and geographic location. You will then be notified of your bespoke peer group and given a start date for when the course will begin, and shortly after, receive the first of your three specialist ingredient boxes before the start of the first module.
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Rassa Customer
Rassa Customer
Rassa Community
Module 1: Bread
The first module of the course will consist of a month long exploration of Irish baking, starting with a Guinness and treacle bread, moving onto a traditional soda bread flavoured with Irish Dillisk seaweed and then an Irish batch bread. In the fourth week of the Irish module users will produce their own baked creation under the tutelage of our baking specialist during the live class.
Bread Making
Bread Making
Bread Making
Module 2: Fish Smoking
The second module of the course takes a look at one of the most rewarding culinary pursuits you can do at home: fish smoking. The first two weeks of the smoking module will look at hot and cold smoking a side of salmon, and the final week will explore the use of different smoke fuels with a beautiful piece of hake. In the final week of the module, you will be applying your newfound confidence with the smoker and producing your own hot smoked fish dish.
Fish Smoking
Fish Smoking
Fish Smoking
Module 3: Sustainable Cooking
In the final module of the course we will be taking inspiration from the wave of sustainable fine dining that has people flocking to Irish shores from around the world. To start the module you will be cooking with a whole rabbit, then moving on to a balanced dish of venison and seasonal vegetables. In the third week, you will be making another under used cut of meat sing, with some pork cheeks. Finally, for the ultimate live class of the course, you will be crafting your own seasonal dish and practicing your butchery skills.
Sustainability and Butchery
Sustainability and Butchery
Sustainability and Butchery
Rassa Platform
How you'll be learning
Each week you will be taken through the creation of a dish from start to finish, giving you an insight into the culture that formed the dish you are cooking, as well as a deeper understanding of how a chef makes decisions in the kitchen.
Rassa Ingredients
Ingredients break down
This video is an opportunity to plug into the culture of the food you are cooking, and sharpen your senses when grocery shopping. The chefs will be talking you through the story behind each ingredient, the suppliers they use, and how to spot excellent produce.
Rassa Recipe Development
Recipe Development
During this section you will get to peer behind the curtain and get the answers to the questions you have always wanted to ask your favourite chefs. The chefs will explain the decision making process that goes into forming a dish, why they brought it to the platform, and what ways you can make it your own.
Fish Smoking
Real time cook along videos
Once you know your ingredients, and understand the decisions that went into making the dish, you’re ready to get cooking. This video is purposefully paced to let you follow the steps without the need to skip, pause or rewind as you prep your dish alongside your instructors.
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Live classes
The fourth and final week of each module is an opportunity to flex your creative muscles and use the learnings you’ve gained from the rest of the module. Under the guidance of the module leader, you will be provided with a brief that you will put your own spin on, bringing it to life in a live video class.
Rassa Community
Supporting Materials
With each week of content, you'll also receive access to a host of supporting materials, including articles, bonus recipes, and cultural infotainment videos. These resources will give you a broader understanding of Ireland and its food culture, and are ideal for those of you who not only want to know the ‘how’, but also the ‘why’.
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Upcoming Courses

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Community of Cooks

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Rassa Community
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Ready to start...

Your Cooking Journey

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OVER 3 MONTHS
  • Learn 9 regional recipes by the end of the course.
  • Create 3 original dishes under the guidance of an expert chef.
  • Receive 3 Specialist ingredients boxes delivered direct to your door.
  • Master specialist chef skills from baking, to fish or meat butchery, and smoking.
  • Obtain bespoke feedback from other learners in a hand picked peer group.
  • Lifetime access to video lessons, full curriculum, and community.
Not enjoying the course? Switch for free up until day 5.
JOIN THE SCHOOL
ONE PRICE - 3 MONTHS
$650
($167 p/m + $149 deposit)
LIMITED AVAILABILITY
Enroll Now
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Get your answers...

Frequently Asked Questions

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Who is this class for?

Whether you’re a hobbyist looking to take your homecooking to the next level or are a more experienced chef looking to specialise further into different cuisines the course is designed to be engaging for a range of skill levels.

All dishes are available in video and written format to make them easy to learn from with insider chef tips and cultural tidbits throughout and you can lean on your peers for support and advice. If you’re looking to push yourself there’s plenty of bonus content, you can seek out fellow specialists within the Rassa community and tap into the deep knowledge base of our Irish chefs.

What's the time commitment?

This depends on your schedule, but you'll need to set aside around half a day a week to cover the key topics. If you have more time on your hands each course is packed with bonus content and recipes to get stuck into so that you can make the most of the platform.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. Once a month you will be able to book onto a live online class 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 this course, you will largely use common items found in the majority of kitchens for example, bowls, scales, an oven, chopping knives. For month 2 you will need a barbecue. 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 of equipment.

Do you supply the ingredients?

The courses largely use common items found in the majority of kitchens for example, bowls, scales, an oven, chopping knives. For some courses, there may be items like a barbecue for outdoor grilling however, we’ll let you know about this upfront. 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 of equipment.

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. 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 class 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.

Do I take this class from home?

Yes, every course is entirely virtual, so you can learn from anywhere. 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 learn hands-on.

Will I still have access to the class once the course is over?

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 the course cost?

For the full 90 days and the specialist ingredients box each month, the total price is $650 (this works out at just over $167 per month plus an initial $149 deposit). This includes the cost of the specialist ingredients box that will be delivered direct to your door at the start of each module (every 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).

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 online class 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.