Established in 2014, Poachers Cookery School is headed up by Poachers Seafood Restaurant Head Chef and Owner Barry McLaughlin. Fish features hugely on the menu at Poachers Inn, so it’s a natural progression to take that theme to Poachers Cookery School, a dedicated learning space situated upstairs at the restaurant.
Running scheduled and private classes for groups of 15 or upwards focusing mainly on cooking fresh local Fish and shellfish, the seafood cookery classes at Poachers Cookery School really do have something for everyone – whether it’s an introduction or brush-up course for yourself or a lovely gift for someone.
‘Each class lasts 2-3hours, and in that time we would generally cover six dishes from start to finish. Our seafood themes include cooking and cracking fresh crab and lobster and what to make with them, curing your own salmon in the style of gravadlax and other cures, the best way to cook fresh scallops, and fish preparation and cooking.
At each class all students will be given a full cookery demonstration, a copy of the recipes demonstrated and, very importantly, an opportunity at the end of the class to taste the food that has just been cooked.
Private classes for groups of 15 -24, please enquire about availability.
Please visit The Poachers Inn Restaurant Review Here
Read about The Poachers Inn Bar Here