The Cookery School at Cloughjordan House.

When Peter and Sarah revived Cloughjordan House, they wanted their first, new venture to reflect their mutual life-long passion.  And so they opened the Cookery School.  

Tireless culinary explorers themselves, they set out to fuse classic country-house cooking with newer influences, taking the best they found from trips all over the world.  The school is about simple, elegant cooking, timeless techniques enlivened with fresh flavours and innovation.  But more than this, it is about bringing people together, whatever their levels of skill, to join a culinary culinary celebration.  The school is about laughter, love and a family feeling. 

The all-female culinary team give due love and attention to each dish.  Our full time gardener tens to a bounty of fresh vegetables in our walled garden and poly-tunnels.  Free-ranging pigs provide our pork and bacon.  Local artisal suppliers also chip in, from our bread fresh from Riot Rye - Cloughjordans Wood-fired Bakery to ice-cream from Michael Cantwell at Boulabane Farm.

 

 

 
 
 
 
 
 

Transition Year Groups

We’re passionate about teaching the next generation what it means to cook healthy, fresh and fun food. We provide a one day transition year field trip package, educating students about where their food comes from and how to cook in a practical and rewarding way. We want to impart real-life practical skills that make cooking less daunting and more fun! As a student, you’ll taste things you never thought you would and be pleasantly surprised at what you can learn and achieve in just one day. Compete with your classmates on who can prepare the most delicious meal, taste the difference between fresh produce and shop-bought and (here comes the reward bit) - there's also the mouth-watering chocolate brownies or other seasonal desserts, which we finish the day.


Price per student is €50. Teachers go free and the day includes 2 meals plus morning snack.

 

 

Transition Year Sample Day

10.00am
Introductory half hour with tea, home-brewed coffee or hot chocolate and home-baked treats.

10.30am
Half the group heads out to the victorian walled garden with our farm tutor to get their hands dirty. Students learn all about planting, growing and harvesting the fruit and vegetables in an interactive way, picking and tasting food directly from the plant. Students also learn how easy it is to grow and harvest veg in their own small plot at home.

Once the vegetables are delivered to the ‘cooks’ in the kitchen, it’s time to explore the grounds with a treasure hunt/nature trail where students will have to find all sorts of creepy crawlies, unusual fungi, and some unexpected ingredients!

The other half of the group start out in the cookery school, working in teams to make lunch for the whole group, using vegetables harvested by the ‘gardeners’. Here they’ll learn some life-long skills that make cooking simple and fun, using proper chefs knives to chop like a pro and learning the basics of cooking that once perfected, will never be forgotten.  They'll make crusty breads, garden vegetable soups and learn to hand churn cream to make butter for a lunch to impress!

12.30pm
Everyone gathers in the dining room for a well earned lunch of the mornings hard work!

1.30pm
The morning gardeners don their aprons and chef hats ready for their turn in the kitchen – dinner is on the menu for the afternoon, using the veg they've picked from the garden along with some other local and seasonal ingredients, Students will prepare their dish of choice, followed by a dessert that reflects the season, such as fruits and berries they may have just picked in the grounds.  

Meanwhile, the morning's chefs get their chance at the garden and to roam the grounds in search of wild treasures.  

At Cloughjordan House Cookery School, we teach pupils to appreciate the food they eat by really tasting it, knowing where it comes from, being award of waste and building a strong foundation in food awareness.  Our aim - to teach them the basic but vital cooking skills which will serve them well throughout their lives.  

3.00pm

Dinner and clean-down, just as you would if you were running a restaurant.

4.00pm Finish.

OPTIONAL
We also offer the option of an overnight stay which can include the Gaisce Bronze Award with a 25km hike, or 2 day cookery course to include a wood-fired BBQ on the first evening and overnight in Django's hostel in the Eco-village, as well as fireside games.... jenga, table-tennis and cornhole to name just a few.