It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent immediately. What better place to combine these two loves than in a cookery school?

Housed in a dazzling purpose-built premises, the bright, spacious kitchens of the Lynda Booth's Dublin Cookery School are the perfect setting for novice cooks and seasoned chefs alike. With 12 fully-equipped workstations, complete with hobs and ovens, students learn tricks of the trade in a supportive and challenging environment. As they say themselves, ‘serious food in a relaxed atmosphere’.

Lynda is a well respected professional. Her experience includes cooking in Canada, Italy and England, at Raymond Blanc's prestigious MIchelin  Star Manoir au Qaut' Saisons, and of course, with the Doyenne of Irish Cooking, Myrtle Allen, at Ballymaloe House. Her Dublin Cookery School, which started from home, but with a list of upcoming chefs like Neven Maguire on the guest lecturer list even back then, has developed over the last number of years into a top class city based centre of gourmet education. The big attraction here is the three month intensive professional course, which runs three times a year. Lynda's professional team back up her own hands on teaching. A long line of famous guest chefs are on hand to put the students through their paces. The world renowned London based chefs Atul Kochar and David Thompson, the first chefs to gain Michelin  Stars for Indian and Thai food respectively, make regular guest appearances on the professional course. As do Neven Maguire, Oliver Dunne, Sunil Ghai, Stephen Gibson and Rossa Crowe. A serious list of names to be reckoned with. On the three month professional course, students learn all aspects of cooking, as well as knife skills, cooking terminology and catering basics.  The Dublin Cookery School professional course offers students from home and abroad the opportunity to learn in an bright open space, fully equipped with everything a cook needs. Learning comes through cookery demonstrations and hands on kitchen experience, via field trips to producers, theory sessions, practical business sessions from industry professionals, and front of house skills. Food and wine matching adds another dimension to this fully comprehensive experience. All students are made to feel comfortable right from the off. Even the most anxious find themselves getting into the swing of things of things fast.

Aside from the professional courses run here, Lynda Booth also offers a one month certificate course, plus a varied programme of day and evening classes. Something for everyone at times and prices to suit all. This is a full on school with a lively programme, dedicated to sending students out into the cookery world with self confidence and skill. Local produce is a highlight, but students are also introduced in all courses to the delights of food from further afield. A good all round knowledge of ingredients which helps in devising menus at home,  or in the professional arena.