A number of factors make this cookery school different:
Small classes - for practical courses as few as eight people. For demonstrations no more than 16.
Personal tuition. Clearly possible because the class size is so small.
The use of only first class ingredients. I am obsessed with using local, seasonal, fresh, organic and free range ingredients.
Nice people. I don’t know how else to put it. The fact is even after seven years, we still seem to attract a very friendly, cheerful class of attendees.
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FANTASTIC LOCATION. THE SCHOOL IS LOCATED IN MY RESTAURANT OVERLOKING THE SEA IN DURRUS AND HAS ONE OF THE MOST BEAUTIFUL VIEWS (WELL, I THINK SO, AND STILL DO) IN THE ENTIRE WORLD. LOTS OF EXTRAS. PARTIES, DINNERS, WINE, TEA AND COFFEE... EACH COURSE HAS LOTS OF LITTLE EXTRAS BUILT-IN. GREAT SELECTION OF COOKERY BOOKS TO BROWSE AND BUY AND THE ODD POT, PAN AND KITCHEN UTENSIL YOU MIGHT BE MISSING. STILL EXCELLENT VALUE FOR MONEY.