on sale now:
Killian Crowley ‘Li’l Chef’ Experience
Led by award winning chef, Killian Crowley, this series includes five x 40 minutes cooking lessons suitable for even the littlest of chefs. Learn classic dishes including croque monsieur, apple crumble, fried chicken, and many more mouth-watering recipes, perfect for getting kids excited about cooking!
Tara Gartlan pastry chef secrets
Tara Gartlan was pastry chef in the two star Greenhouse restaurant in Dublin. If you want to learn the secrets of first class pastry then Tara’s six week course will take you step by step through the process from scratch.
introducing the chef supper club
At the chef supper club we want to help you to “bring the restaurant home”. We are creating unique, one night only, dining experiences, designed by the worlds most creative culinary minds but executed by you. Of course we don’t expect you to be able to do this alone – the chef that designs the menu will take you step by step through the process in a live broadcast.
what to expect from your experience
In January 2021, prior to launching The Chef Supper Club, we piloted the live supper club experience with Damien and his team at Liath. This is some of the feedback received from delighted customers. To see an example of our live broadcast click here.
This is a series of unique, one night only dining experiences, designed by the worlds most creative culinary minds but executed by you.
A series of weekly live experiences where a renowned expert takes you step by step through the creation of food ‘from scratch’.
Ciaran Sweeney | Donegal Inspired Experience
Available to view now
Ciaran Sweeney has moved back to his native Donegal where he continues to innovate, taking his cues from the world class produce available on the North Coast. In this experience, Sweeney will showcase the very best of Irish seafood, meat and produce; combining all these elements to create a memorable meal. A five course tasting menu for two; curated by Ciaran Sweeney and brought to life by you at home. Ciaran’s experience was a real hit with diners here are some of their comments.
“Really enjoying the live TV demo.’
“Hard to imagine doing a live event and full service in a restaurant at the same time 👏”
“Loving the producer interviews as well as the meal prep, great combination “
“oh boy that tastes so good!”
“Crab tartlet was amazing – tastes like Donegal ❤️🙌”
“The turf smoked ham was fantastic – and the risotto ingenious – saving some for my Leitrim mum – she’ll love it “
“The best ‘dine at home’ food we have had.
You can take a look at what went on in “The Olde Glen Restaurant” September 11, 2021 below – unfortunately you will have to imagine the amazing flavours.
Mike Tweedie – The Oak Room experience
Mikes experience is now available to book. Mike is the first of the michelin starred chefs that we have lined up to create an experience for the supper club. His menu includes many of his favourite dishes from his restaurant “The Oak Room” in Adare Manor. If you haven’t had the chance to dine with Mike in Adare Manor now is your chance to experience his talents. But it comes with a warning – we promise this experience will make you want to visit this amazing destination even more!
Pair Mike’s menu with wine or celebrate with champagne
Dooncastle oysters and Galway goats farm choux bun paired with George Remy, Les Quatre Terroirs, Bouzy, 1er Cru, Champagne, France NV18 “Mike Tweedies snacks are a dream of flavours and textures that explode with every bite and the best possible way I can enahce that experience is by pairing a Champagne with them that is as equally layered and full of explosive potential!”
Doonbeg crab ravioli and turbot bouillabaisse paired with Weingut Immich-Batterieberg, Steffensberg Riesling, Mosel, Germany, 2016 “Mike Tweedie’s crab ravioli starter is a compilation of an incredibly intricate ingredients list and cooking that gives us an aromatic dish with richness and a perceptible warming heat spice.
This Riesling envelopes the dish and suspends the spice and aromatics within the plushness of its fruit profile – pulling apart the flavours like a concertina…”
Paired with the duck is Luis Anxo, A Torno dos Pasás, Ribeiro D.O, Spain, 2018
“The love and conviction that went into making this wine, positively jumps out of the glass and grabs you by the ears!
It’s medium bodied, bright, refreshing acidity, plush, smooth integrated tannins with a wonderful slightly bitter mineral finish.
Extremely dignified and elegant and convivial, this is an absolute dream with Mike’s duck dish!”