It’s an exciting time ahead for Howth Castle Cookery School, as it launches its new Winter schedule. Michelin-starred chef, Cormac Rowe, is joining the school’s highly-skilled team, presenting an exclusive cooking demonstration followed by a special hands-on Master Class in November.
From Wexford, Cormac was awarded a coveted Michelin star in 2013, at the age of 29, at the Lady Helen Restaurant, Mount Juliet in Kilkenny.
Presenting his Michelin starred culinary skills, special guest tutor Cormac will give a two-hour demonstration on November 4th (7 – 9.45 pm, €50 per person) at Howth Castle Cookery School. This special demonstration is limited to 50 places and will feature scallops, venison and panna cotta.
This will be followed by a hands-on Master Class presented by Cormac for just 16 people on Saturday, November 14th (1-6 pm, €150 per person). The lucky 16 will have the opportunity to create the dishes presented at the demonstration by the Michelin starred chef and enjoy their creations with a glass of wine in the beautiful surrounds of Howth Castle Cookery School.
Cooks of all skill levels are invited to take part in this and other exciting new classes at the school. The Winter schedule includes Healthy Eating, Meals in a Minute, Feast from the Sea and how to make the Perfect Sunday Roast. A number of special classes for Christmas are also available featuring ‘Christmas Foodie Gifts’ and ‘Preparing the Perfect Christmas Dinner’.
All hands-on classes are two hours with a further 45 minutes at the end to sit-down and enjoy the prepared dishes with a glass of wine – a popular choice for a special celebration or an evening out with friends and fellow food enthusiasts.
Howth Castle Estate has also announced the appointment of Susan Bell, Executive Chef with responsibility for Howth Castle Cookery School, Deer Park Golf’s Club House menu and the estate’s newly launched ‘The Kitchen in the Castle’ catering menu. This new service will see cookery school’s chefs prepare delicious party food for special events, beautifully packaged and ready to be enjoyed – and impress guests – at home.
A highly accomplished chef, Susan started her career at Marco Pierre White’s three Michelin starred restaurant in London before moving on to work with Marcus Wareing at Petrus and Raymond Blanc’s Le Petit Blanc in Cheltenham. In Ireland, Susan worked with Kevin Thornton, was Head Pastry Chef at The Butler’s Pantry, catered special functions for The British Ambassador, before taking up her new role as Executive Chef at Howth Castle Estate.
One of Ireland’s most unique cookery schools, the award-winning Howth Castle Cookery School, formerly known as ‘The Kitchen in the Castle’, is based in the beautifully restored Georgian kitchen of the 12th Century castle. Opening this private, family owned castle to the public, the school combines old world charm with state-of-the-art cooking and AV technologies.
Howth Castle Cookery School was opened in 2008. Situated on the north side of Dublin Bay, the castle has been home to the Gaisford-St Lawrence family since 1177 and three generations currently reside there today. A truly unique space, combining old world charm with state-of-the art facilities, Howth Castle Cookery School helps participants increase their culinary skills in a fun, supportive environment.
For more information visit www.howthcastlecookeryschool.ie or call 01 839 6182.