Dingle Cookery School

Home / Place / Dingle Cookery School
An Choill
Dingle
Kerry
Ireland

Overview

The little coastal town of Dingle in Co. Kerry is a stunning spot. Home to a working fishing fleet, Fungi the dolphin, and a host of cafes, bars, restaurants and traditional pubs in this picturesque place on the Wild Atlantic Way. As Dingle lies in the ‘Gaeltacht’ area, visitors to the area will find signposts written in Irish,  and the Irish language spoken fluently in homes and in many of the town’s shops and businesses.  Here is a place which encapsulates the heritage of the region - the language, the lively atmosphere, traditional music  and hospitality, and close connections with food, farming and fishing.

Amidst all this, two people who have been at the helm of the food developments in the town are now jointly involved with a cookery school which brings all the gourmet elements of Dingle together under one roof. Mark Murphy and Muireann Nic Giolla Ruaidh are owners/head lecturers at the Dingle Cookery School. Both have been involved in food for many years. Muireann is hugely experienced in the food and hospitality industry at management level for over twenty years, working as Hotel Manager at one of Dingle’s long standing town centre family owned hotels. Muireann and Mark have been instrumental in developing the Dingle Food Festival and Dingle Farmer’s Market. Mark is a chef who has worked in many top establishments, including with Derry Clarke at l’Ecrivain, before moving on to lecturing in food and cooking at Tralee IT. 

'The aim of Dingle Cookery School is to get people cooking. We really want people to learn here. We love passing on our knowledge and passion for food to them. We care about how our students cook and get huge satisfaction from seeing them improving. It’s fantastic to see people gaining confidence and learning. Dingle Cookery School caters for all abilities, from those who have never set foot in a kitchen, to competent home cooks and professionals. Classes are a mix of hands on learning or demonstrations over a half or full day. Hands on session can take up to 18 students, where each person has their own workstation. The cookery demonstration area can hold groups of up to forty people.’, Mark says. 

Hands on classes start with reception with tea/coffee and perhaps home baked scones.  An introduction to the class follows. Mark is very keen to reinforce basic skills and fundamentals all the way through, beginning with a quick run down of knife skills for safety and proficiency.  Dingle Cookery School champions local produce, with explanations of each ingredient used and sourcing,. Meat comes from a local butcher, fish from the boats in the harbour, and much seasonal produce from local growers and small holders. Dishes are demonstrated before participants get cooking for themselves,  working for two and a half to  four hours, before sitting down to eat what’s been made and have some lively discussion on what everyone has learned in the process. Personal attention is a key part of each class.  Demo groups often take place in the evening,  beginning with refreshments and ending with a feast for everyone.  The school has a full demonstration programme, but sessions can be tailored to suit the group. ‘We do demos for family groups, hen and stag nights, corporate groups and work colleagues. We try to focus on fun and enjoyment as well as the real process of learning. All our students for hands on classes and demos go home with a full recipe pack of the dishes we have made together.’, says Mark. 

Alongside teaching from Muireann and Mark, the school also welcomes food and cookery experts to the school. Classes have been hosted by Jp McMahon of Aniar restaurant and Mark’s local butcher, showing how to use various meats. Lamb is popular in these parts, so the session on ‘Traditional Irish Cookery’ includes how to make ‘Dingle Pie’ – a mutton based pie that used to be served in every pub in town. Another favourite is the ‘Catch and Cook Class’, where participants go out on a boat from the harbour for a couple of hours to  fish, and then bring their catch back to the school to prepare, cook and eat. ‘This particular class is brilliant!’ says Mark.  ‘ There’s a lot of friendly rivalry about who caught what and ‘I caught more than you’ stuff and it carries on right through the cooking session!’ Fishing or this class will often lead to a sighting of Dingle’s famous dolphin Fungi,  who usually appears whenever there’s a friendly boat around. 

The school also offers up skilling and subject matter classes to suit professional chefs, and is now running a full HACCP course programme for those working in the food services sector. Dingle Cookery School is set in the Food Village, just a five minute walk outside the town. A small group of  units which are occupied by the school and some individual local producers, including a black pudding maker. A great place to find a thriving food community and  get a real food education experience!

 

  • artisan_foods

    A number of years ago, West Cork was lucky enough to be hit by the powerhouse that is Ruth Healy.

    Bandon, Cork
  • Good Food Ireland | Artisan | Fishy Fishy Shop & Chippie
    artisan_foods

    Martin and Marie Shanahan are seafood heroes,  and their famous daytime restaurant in this pretty harbour town  was f

    Kinsale, Cork
  • Good Food Ireland | Artisan | On The Pigs Back Douglas
    artisan_foods

    On The Pig’s Back has been an essential ingredient of the English Market for years.  The place would be lost without

    Douglas, Cork
  • Good Food Ireland | Artisan | Farmgate Midleton
    artisan_foods

    If there’s one thing Farmgate’s owner Máróg O’Brien possesses in abundance, it’s a passion for great food.

    Midleton, Cork
  • Good Food Ireland | Artisan | Tom Durcan Meats
    artisan_foods

    Tom Durcan, craft butcher of over twenty five years experience, is a master of spiced beef. It has won him many honours. This fine Cork speciality is the underlining product at his butcher’s stall in the English market. Tom’s career began as a youngster, when he took a summer job in a butcher’s shop during school holidays. The experience proved invaluable. Working with an experienced butcher with his own slaughter house provided what Tom describes as a ‘fantastic education’ for the young novice in how to source animals, and the ground rules for good butchery.

    Cork, Cork
  • Good Food Ireland | Artisan | Springfort Hall Shop & Cafe
    artisan_foods

    The brightly painted Springfort Hall shop front on the main street in Mallow is eye-catching and attractive.

    Mallow, Cork
  • Good Food Ireland | Artisan | Toons Bridge Dairy Food Shop
    artisan_foods

    Toon’s Bridge Dairy has become famous for it’s cheeses, made from milk supplied by local cow's and sheep's milk farme

    Macroom, Cork
  • artisan_foods

    Shannen Keane’s Diva Cafe and Coffee House in Ballinspittle is joined by Diva Deli and Bakery just across the road.

    Cork
  • Affordable Relaxation at Jim Edwards
    place_to_stay

    You might just decide to make a night of it once you get to Jim Edward's, Dinner and room packages here can't be beaten!

    Kinsale, Cork
  • Good Food Ireland | Producers | Ummera Smoked Products
    food_producers

    Anthony Creswell's award winning Ummera Smokehouse situated in peaceful, rural West Cork, by the banks of the Argidee

    Timoleague, Cork
  • Good Food Ireland | Producer | Ryans Arbutus Bread
    food_producers

    Declan Ryan was well known some years ago as a chef/restaurateur.

    Cork, Cork
  • food_producers

    West Cork has long been a trailblazing region for new artisan food production. Toons Bridge Dairy takes it's name from the nearby bridge over the River Toon, in a small and picturesque hamlet in the Macroom countryside in West Cork.

    Cork
  • food_producers

    Skeaghanore duck meat is reared using natural farming methods which result in tender, tasty and succulent meat.

    Ballydehob, Cork
  • Good Food Ireland | Pubs and Bars | Cronin's Pub
    place_to_eat

    Lots of seafood to be enjoyed outside in summer, and in winter, doorstep sandwiches and comforting hot soups and stews.

    Crosshaven, Cork
  • Good Food Ireland | Pubs and Bars | Jim Edwards - Bar
    place_to_eat

    One of the original bars of a town which has the sea at its heart with a casual dining menu served every day.

    Kinsale, Cork
  • Good Food Ireland | Pubs and Bars | The Crookhaven Inn
    place_to_eat

    Crookhaven in West Cork lies just off the Mizen Head Drive. Wild terrain. Mountains and ocean mix magnificently.

    Mizen Peninsula, Cork
  • The River Lee Hotel Cork
    place_to_eat

    Residents and visitors to The River Lee Hotel in Cork city can enjoy the relaxed ambience and contemporary feel of Terrace on the Weir.

    Cork, Cork