Week 1: Irish Bread Making
Learn about the history of bread making in Ireland and get an introduction to the famous Irish soda bread. You'll develop your own bread recipes, make flavored butters and you'll see how you can incorporate foraged ingredients into your baking.
Week 2: Cold Smoking
This ancient technique has a long history in Ireland. You'll be covering the fundamentals of cold smoking, curing and fish filleting, you'll also learn how to make a simple cold smoker, experiment with flavor during the smoking process and make your own traditional smoked salmon dish with pickles.
Week 3: Game Meat
You'll be working with venison this week, understanding how to cook game and wild meat at home. You'll also be pairing Irish ingredients with gamey flavors and experimenting with salt baking.
Week 4: Nose-to-Tail
Try your hand at light butchery - we'll cover the different cuts and anatomy of a rabbit. Learn how to cook meat in a sustainable way using the whole animal from offal to fats.
- Live Workshop: Coaching & Q&A
You'll be able to get real-time feedback on your creations and have the opportunity to ask any questions.
- Plus, bonus recipes & resources!