Hone those culinary skills
Gingergirl visited the Bunratty Cookery School, run by Limerickwoman Donnagh Gregson, and was impressed not alone with the instruction, but the atmosphere as well
SO what do you give a loved one who is impossible to buy for? How about a day cooking at Bunratty Cookery School? Let's face it; it's the gift that keeps on giving! Regardless of your skills in the kitchen I guarantee that after a day with Donnagh Gregson you'll be King or Queen of the kitchen!
Originally from Fr. Russell Road, Donnagh attended Limerick Catering College where she completed a three-year professional chef's course.
Wanting to further her culinary skills, Donnagh decided to travel, working in Sir Terence Conran's Ponte de la Tour restaurant in London, before relocating to Jersey where she worked in the top restaurants including TheGrill Restaurant at L'Horizon Hotel and Spa and the Michelin star Longueville Manor: "I loved Longueville, it was amazing, and the standards were the highest standard I had seen. It blew me away. Longueville had its own gardens where they grew their own produce (far before it was the trend). It was great to have that exposure so early in my career."
After becoming a Mum, Donnagh and her husband Lee decided they wanted their son, Lochlan, to grow up in Ireland and so they moved home in 2004 to Bunratty. The decision to open a cookery school was a natural progression for Donnagh as she decided to combine her passion for food with her love of training. Bunratty Cookery School opened for business in January 2008 and Donnagh has never looked back.
So what should you expect at a day in Bunratty Cookery School? The short answer is lots! I attended the 'Divine dinner parties for Spring/Summer' full day course and in the day we managed to prepare (and eat) white crusty bread rolls (made with fresh yeast and with herbs from the Cookery school garden), Roast Pear with Black Pudding & Balsamic Glaze, Duck Breast with a Port and Redcurrant Jus, Potato Gratin, Wild Mushroom Pativier and Light and Dark Chocolate Mousse.
In addition, Donnagh showed us a scallop dish for an amuse bouche, Tian of Smoked Salmon & Prawns served with a Red Pepper & Pineapple Salsa, followed by a modern take on the classic Peach Melba. All in one day!
Bunratty Cookery School has exactly what a good cookery school have; a fully qualified chef who not only has the skills to communicate and pass on her knowledge but makes all who attend feel at ease.
The School has beautiful surroundings including a perfectly maintained garden bursting with herbs, vegetables and fruit; a kitchen designed by Donnagh with quality and efficiency to the fore and excellent staff – we had the magical Annette assisting Donnagh.
All our work was done in a relaxed atmosphere offering the perfect balance of learning and fun with little hints and tips peppered throughout the day from the ever-approachable Donnagh.
Of course it wasn't all work. Our mid-morning break brought perfect treats with excellent coffee and Donnagh's homemade cookies. Lunch gave us time to eat some of what we had prepared and also gave us time to chat.
I was pleasantly surprised to learn that one of the group had booked a day off work to come along – having attended one of Donnagh's previous courses. Another member of our group had planned her holiday to Ireland around the class!
At the end of our busy day there was just time for a quick recap and a read through the notes for each recipe before packing our boxes of goodies and heading for home.
Other courses available at the school include: 'Lazing on a sunny afternoon' – casual entertaining: tapas, main course, salads and desserts. 'Simply Fish & Seafood', 'Easy Italian' – includes making your own pasta and pizza. 'Children & Parent Cooking' along with Vegetarian Cooking Courses, Baking and Low Cholesterol Cooking. Notes are provided so full attention can be given to the food.
For further details including course dates check out: www.bunrattycookeryschool.com or call 061 713 500
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Monday 21 May 2012
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