Blog

We like to talk about food that inspire's us, and occasionally host guest articles from celebrity chef's from all over the world.

Covid-19 update

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Following an in-depth risk assessment, we have decided that we are unable to reopen the school at this time. The safety of our guests and staff is paramount. We have now cancelled all classes until the end of December 2020. Our team will be contactin...

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Harry Potter Nights at Belfast Cookery School

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Harry Potter themed classes at Belfast Cookery School: At Belfast Cookery School we are always thinking of new themes to help inspire the dishes that make up our public classes. From our launch, we have regularly hosted nights based on ‘The Soprano...

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Fiesta De Los Muertos at Belfast Cookery School

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Belfast Cookery School recently hosted a very Special Halloween class,  serving up the best Latin Cuisine to celebrate the famous ‘Fiesta De los Muertos’!! Guests got into the spirit of the night, dressing in classic ‘Day of the De...

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GOLDEN COW AND BELFAST COOKERY SCHOOL FIND NORTHERN IRELAND’S GREATEST SCONE

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Lynne Crowther from Drumbo in Co. Down has been crowned the winner of the ‘Golden Cow Softer Scone Competition’, following a search to find Northern Ireland’s greatest scone recipe. Golden Cow recently launched new ‘Golden Cow Softer’, a ri...

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Enjoy A “Girls Night In” With Tayto Craft And Belfast Cookery School

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Belfast Cookery School had the recent privledge of working alongside Tayto N.I. and Belfast Telegraph as we planned the perfect, “Girls Night In”, to celebrate the launch of Tayto’s new artisan crisp line, “Tayto Craft” ...

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GOLDEN COW AND BELFAST COOKERY SCHOOL LAUNCH SEARCH FOR NORTHERN IRELAND’S GREATEST SCONES

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For almost 100 years, Golden Cow, Northern Ireland’s favourite butter, has provided real butter to homes across the region and has been at the heart of home cooking, helping create dishes for all occasions. The new product, Golden Cow Softer, is ri...

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Private session review: Coca-Cola NI

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We had a great time with the Ladies from Coca-Cola NI this month.  The idea of the private hire event was to learn some cookery skills based around healthy eating-an area the whole team was very interested in. We were so happy to facilitate this ses...

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Our newest addition, Chef James Devine, National Chef Of The Year 2017

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We are very happy to welcome the newest member of our team, Chef of the year 2017, James Devine. James great knowledge and passion for cooking and very friendly approach makes him the perfect additional to our ever growing and highly talented members...

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Merry Stressmas! by Chef James Neilly

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So Christmas is almost upon us, that time of year when some sport an apron & blow the dust of a favourite Jamie or Hugh Fern book that’s been the cupboard from last year. Sleeves get rolled up.  Or the kitchen gets cleared of “little...

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Turkey Saltimbocca

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Saltimbocca: 130g turkey fillet (marinated) 2 slices of Prosciutto ham 2 large sage leaves 20g butter Salt & pepper   Method: Simply place turkey fillet on bench, now add sage on top, wrap with ham tightly. In a non-stick pan add butter and ...

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Hand Chopped Rustic Pesto and Flat Bread

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Ingredients: 1 sml bunch Basil 10 g Parmesan 1 clove of Garlic 10g Pine nuts, toasted 10 ml Extra virgin olive oil 7 ml Walnut oil Maldon salt   Method: Grate Parmesan, garlic into a mixing bowl. Chop toasted pine nuts, add to bowl now add walnu...

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Escalope of Chicken with Sage, Mozzeralla and Warm Potato and Rocket Salad

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Ingredients: 1 x 140g breast of chicken 1 slice of mozzeralla 1 sage leave 1 slice of prosciutto   Salad: 2 large new potato (cooked &sliced) 1 shallot (sliced) 1clove of garlic (grated) 2 green olives (pitted & sliced) 2 cherry tomatoes...

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Chocolate and Raspberry Torte

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Filling: 60g raspberry purée 100g dark chocolate (73 percent) 2 eggs 100 ml double cream 1 leaf gelatine 25g caster sugar   Method: Over a Bain Marie melt chocolate gently without stirring.. Soak gelatine in cold water and squeeze of water when...

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Mango Posset and Coconut Biscuits

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Here’s the dessert recipe from our pop-up restaurant in the Oyster Bar last night with the students from our 4 week course, it was utterly delicious! Ingredients : 1 lemon (zest & juice) 1 tbsp of mango purée 55g caster sugar 210ml double...

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Cinnamon Swirls

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A nice stretch in the evenings means you want to do more with your time – well I do anyway! So why not do a wee bit of baking. Guaranteed to put a grin on your face and make your house smell amazing. Ingredients: 125g strong bread flour 20g sug...

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