Cookery Classes in Ireland

Susan Holland Cookery Courses Spring 2008
@ Inish Beg House, Baltimore, West Cork, Ireland

Following the great success of the inaugural courses held in November 2007, a second season of Susan Holland Cookery Courses @ Inish Beg will take place in April 2008, running from 19th April until 27th April, with two weekend courses and two midweek courses:

Cookery Classes November 2007 - Images

Cooking is like love.
It should be entered into with abandon or not at all
Harriet Van Horne

Following the great success of her inaugural cookery courses at Inish Beg, Baltimore, last year, the second season of Susan Holland Cookery Courses @ Inish Beg will take place from April 19th until April 27th next.

For Spring 2008 the format of the courses changes to two weekend courses and two midweek courses offering those with only a few days to spare an opportunity to hone and heighten their culinary skills whilst enjoying the ambience and comfort of one of the most beautiful houses in West Cork.

Simple Classic Fish Cookery
2 day weekend course 19th / 20th April

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend - Zeena Schaffer

Using fresh local fish, you will learn the simple techniques of preparing stylish French classics; fish soup, sole meuniere, steamed brill fillets with beurre blanc, whole roasted turbot, sauces and more. (Course fully booked)

The Italian Job
2 day course 21st/22nd April

Life is a combination of magic and pasta - Fellini

Okay so you know how to make a pretty mean spag. Bol. but there's so much more to the Italian way of cooking. Learn how to create authentic Italian dishes; Susan will demonstrate the Italian approach to fish cooking, using accompaniments such as polenta risotto and some easy pasta ideas. In this two-day course you will be able to bring a real taste of Italy to your table with the freshest of produce cooked in the relaxed Italian style of cooking.

A Dozen Instant Miracles
2 day course 24th / 25th April

I don't like to eat snails. I prefer fast food - Roger von Oech

In just two days master how to make six sublime seafood dishes and six super delicious desserts. This is fast food with a difference, fast being the preparation time, so quick you'll be able to whip up these dishes in no time at all. Become a virtual magician in the kitchen and surprise your friends and family with your culinary skills.

Just Desserts
2 day weekend course 26th / 27th April

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out - The Anarchist Cookbook

Dessert being the finale of the meal, it is often the thing you remember the most! Learn the fundamentals of desserts; pastry making, sauces, chocolate, ice-creams and discover the techniques and tricks of the trade that create that perfect ending or for more casual sweet happenings.

During each of these two day courses, hosted by the artistes who formerly ran the award winning Customs House, Baltimore, you will be shown the professional shortcuts to presenting classic mouthwatering dishes.

All classes include demonstrations and lots of hands on cooking. You will use vegetables and herbs, when in season, from the Inish Beg walled garden and local traditional products.

Each two-day course costs €250, with only eight students per class. All courses are taught in the "awesome" main kitchen of Inish Beg House. Every day will involve working towards a late lunch, with lunch on the second day being served in the magnificent dining room at Inish Beg.

The 97 acre private Inish Beg estate and grounds have been lovingly and sympathetically restored by Paul and Georgiana Keane, over the past ten years. Students are invited to stroll around the grounds and enjoy one of the many walks or perhaps have a swim in the indoor pool, after their busy day in the kitchen.

For Bookings Tel. 028 21745 or

Click here for an overview of accommodation at Inish Beg.
To book accommodation or for further accommodation information please
or Tel: + 353 (0) 28 21745, Fax: + 353 (0) 28 23389.

Cookery Courses November 2007 - Comments

The course was as good as I'd hoped it would be. Sue turned out to be a natural communicator, all the while dishing up tips and advice, such as how to deal with that tricky membrane that, if you don't remove it, curls around a piece of monkfish like an elastic band, spoiling your presentation of any dish which includes it. There was a lot of time spent on exactly how to prepare and cook fish to optimise it to its very best, and Georgiana Keane's awesome kitchen in the main Inish Beg house was a great place to learn restaurant techniques in a domestic environment. Ian Parr was a gem of a teacher too, while keeping the whole operation running efficiently. Sally McKenna

I really enjoyed the week immensely and miss all sorts of things about it – the walks around the garden, being served a glass of wine at lunch (and at 4 in the afternoon), the professionalism of Sue and Ian and of course the ‘craic’. Jane Murphy

Thanks for running the great cooking course last weekend. Maria Coleman

Cookery Courses Ireland

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- John & Sally McKenna's Bridgestone Irish Food Guide 2007