Cookery & Good Food at Inish Beg
Bespoke Cookery Courses on request for
- Guests who are holidaying with us
- Groups such as Hen Parties, Family Gatherings, etc
- Children staying here at Inish Beg
Courses by Guest Chefs
In 2008 we ran several cookery courses with Sue Holland and Ian Parr and though Sue and Ian could not return to Inish Beg in 2009 as planned due to opening their new restaurant in France we were delighted to welcome Clodagh McKenna to Inish Beg. She ran two Cookery Courses here in September 2009 which proved very popular, following the release of her book and RTE series of the same title “Fresh From The Sea”. This course coincided with the RTE Nationwide’s program featuring Baltimore and Inish Beg and with the West Cork Food Festival in Skibbereen.
In November 2009 cookery course, “Artisan Baking & Edible Gifts”, hosted by the experienced and gifted pastry chef and baker, Jackie Lanigan Ryan, proved so popular that we repeated it in early December.
In 2010, we were delighted to add Chocolatier, Benoit Lorge, to our list of tutors here at Inish Beg. Benoit of Lorge Chocolates, Kenmare gave chocolate making courses in the Spring and Autumn and returned in 2011.
In April 2011, local popular Chef, Chris Hedges, also taught at Inish Beg with a course on ‘Dinner Party Cooking’ and Chef and food author, Edward Hayden, of www.edwardentertains.com gave a course on ‘Italian Cooking’ in June 2011.
Our Organic Farm produces organic lamb which is butchered locally and sold directly to our discerning customers. We were very pleased that our first organic oats was accepted by Flahavans for their famous organic porridge oats and our guests always enjoy our fruit, vegetables, eggs and honey. Inish Beg honey was really in demand locally as it was the third poor year in a row for bees and honey production in Ireland.
Cookery Courses – Comments
“Just a quick note to thank you again for a great weekend of cooking. I had a wonderful time.”
“Thank you so much for the wonderful cookery course on the weekend of 19th April. I really enjoyed it and learnt so much.”
“Thanks to everyone for another great weekend of learning, eating and laughing!”
“Thanks again for a great course.”
“We had a great time – have recommended it to all my foodie friends!”
“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.”
“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’.”
“Thanks for running the great cooking course last weekend.”