Cookery School

 

Glassdrumman Lodge Cookery School

The kitchens at Glassdrumman have been teaching professional chefs for more than twenty years and now we are finally opening to the public. Chefs from Glassdrumman have gone on to Gordon Ramsey’s Michelin Star Restaurants & The Merchant Hotel and many have gone on to open their own cafés and restaurants.

 

Courses - see below for a list of up coming courses.

We run 4 hour cookery classes from 11am -3pm each day of the week. Each of our four courses are aimed at people with differing levels of competency.  Each course Monday to Friday is £109 and weekends and bank holidays are £129.

Each course starts with an introduction and a look at the material that will be covered. Each participant will be given a folder including all recipes and notes and will also be provided with an apron and all other equipment that is required to have an entertaining and informative day.

 

What is included in each course.

• 4 Hour Hands on cookery class
• Intimate classes of 8 persons or less to increase learning opportunities
• Folder with all recipes
• Gift from the school
• 3 Course Lunch
• Demonstration from the chef
• Tea & Coffee on arrival with homemade shortbread
• Red, White or Rosé wine with lunch (limited to ½ bottle per person)
• Discounted Accommodation
• Certificate of Successful Completion

The cookery school itself is built within working kitchens so you can really experience the atmosphere that this wonderful space which are ideally suited to provide a great learning and fun experience for up 8 people at individual stations.

                    

A little about about Jonny Hall

Jonathan Hall (33) has been Head Chef and Co-Owner at Glassdrumman Lodge for almost ten years now. He began his culinary career under his father’s guidance; who has achieved many prestigious awards both at Glassdrumman House and then Glassdrumman Lodge.

He was the youngest student (17) at the time to earn a place with Darina Allen at Ballymaloe Cookery School and completed his time there with a Commendation. The aim of the cookery school for me so that I may pass on some of the secrets and recipes that I’ve learnt form Irelands greatest chefs, cooks and bakers and also influences I’ve picked up from my experience in Spain, France, Sweden, Austria, Tunisia and more.

Glassdrumman Lodge’s motto has always been ‘Simple Excellence’, a theme that has been carried throughout his cooking career. Awards from Georgina Campbell, Egon Ronay, The Grub Club and a host of other writers, critics and commentators have secured Jonathan as a leading local chef.

 

The Course Dates & Descriptions

March & April

• Back to Basics – Beginners Class

March 2^nd, 12^th, 20^th, 31^st April 3^rd, 11^th, 19^th, 27^th

This course is aimed at people who have little or no experience in the kitchen. We will be starting at the beginning with a Q&A session covering everything from what knife to use to which pan is best. Then we will move onto an informative lesson such as cooking a chicken so that its bursting with flavour and creating a very tasty sauce to accompany it etc.

 

• Seasonal – Intermediate Class

March 1^st, 9^th, 17^th, 19^th, 28^th April 5^th, 13^th, 21^st, 29^th

This course is seasonal and covers what you should be buying and eating at the current time of year. It is preferred that intermediate students have a small amount of understanding about how to cook, however beginners are welcome. In March we will be looking at Mothers Day and Easter recipes, Meals in minutes and much more.

 

• Fish & Seafood – Intermediate Class

March 3^rd, 8^th, 16^th, 25^th, 27^thApril 1^st, 7^th, 16^th, 24^th, 30^th 

This popular course will show you the best ways to source, prepare, cook and serve fish & seafood. During the day you will learn scaling, gutting, skinning and filleting and how to identify the freshest fish and shellfish. We will be cooking both classic and contemporary fish dishes using fresh locally caught fish, which is from sustainable fish stocks and landed in Kilkeel daily.

 

• Fish & Seafood – Advanced Class

March 7^th, 11^th, 15^th, 23^rd, 26^th April 2^nd, 10^th, 15^th, 18^th, 26^th

This course is the follow on from our intermediate seafood course and so you will be shown the best ways to source, prepare, cook and serve fish & seafood. During the day you will revise your scaling, gutting, skinning and filleting skills and be reminded how to identify the freshest fish and shellfish.
As you will be cooking advanced dishes it is preferred that you have some experience with both cooking fish and making sauces. We will be using the best locally caught fish which is from sustainable fish stocks and landed daily in Kilkeel.

 

                  

 

To check availability and book your course please call 028 4376 8451 or why not ask about our accomadation and cookery packages they start from £149.00