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.

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

Posted on

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...

Read More

Merry Stressmas! by Chef James Neilly

Posted on

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...

Read More

Turkey Saltimbocca

Posted on

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 ...

Read More

Hand Chopped Rustic Pesto and Flat Bread

Posted on

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...

Read More

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

Posted on

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...

Read More

Chocolate and Raspberry Torte

Posted on

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...

Read More

Mango Posset and Coconut Biscuits

Posted on

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...

Read More

Cinnamon Swirls

Posted on

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...

Read More

Irish Stout Wheaten Bread

Posted on

With St Patrick’s Day just around the corner we thought we’d share this traditional recipe with you to enjoy! Ingredients: 500g whole meal flour 30g self-raising flour 30g porridge oats Pinch of salt Pinch of sugar 1 tsp of bicarbonate of...

Read More

Lamb Steak with Capers, Anchovies and Lemon

Posted on

Oh look what we’re having in the cookery school on a sunny Friday afternoon… mmmmmm… Ingredients: 1 lamb steak (rump, double chop or leg steak) Rosemary Salt & pepper Caper and anchovy butter   Method: Season lamb well &...

Read More

Stuffed Peppers with Crab and Avocado

Posted on

Really looking forward to our tasting night tonight with our wine expert Robert Neill. Great classic French wines tonight and four fabulous taster dishes, starting with this superb shellfish dish from Andy Rea’s Mourne Seafood cook book… ...

Read More

Crab Linguine with Spring Onion and Ginger

Posted on

Spring is well on its way at last! With the nights getting longer, the days getting brighter and a little increase in the temperature, we thought we’d give you a nice fresh and flavoursome dish to put a spring in your step.   Ingredients:   5...

Read More

Soft Centre Chocolate Cake

Posted on

Ingredients: 50g Chocolate 50g butter 40g sugar 1 egg 45g plain flour     Method: Melt the butter and chocolate over boiling water. Whisk together the sugar and eggs. Mix with the chocolate and butter once lightly cooled to avoid cooking th...

Read More

Passion Fruit Posset

Posted on

Ingredients:   2 lemons (juice only) 2 passion fruit 100 ml double cream 40 g caster sugar 1/2 mango (diced) Fresh mint   Method:   Place cream & sugar into a small pot and bring to a gentle boil. Lower the heat; now add lemon and 1/2 pass...

Read More

Stephen’s Parmesan Oysters

Posted on

Ingredients: 6 oysters(from Mourne Seafood Fish Shop of course) 4 tablespoons of panko breadcrumbs 4 tablespoons of Parmesan grated 1/2 lemon (zest) Thyme (picked) 15g butter (diced finelly)   Method: Simply mix crumbs,Parmesan,zest & thyme ...

Read More