Final 2 weeks of course, 

ingredients delivered Nationwide       

just  €190

available with ingredients delivered nationwide or supply your own ingredients

Ingredients Delivered Nationwide 

€190 for remaining 2 classes

Also available in blocks of two classes

Supply your own ingredients

from €45 per class

also available as full course

6 week gluten free cooking  course – commencing October 3rd, 2021

Tara Gartlan Experience

Tara Gartlan is a pastry chef and a diagnosed Coeliac. Tara studied Culinary Arts in DIT Cathal Brugha Street, focusing on pastry and nutrition. She was diagnosed with Coeliac Disease in 2013 while studying and working as a pastry chef. Tara was working in 2 Michelin star The Greenhouse restaurant, Dublin under Mickael Viljanen and is joining Mickael in his new venture Chapter One by Mickael Viljanen.

Tara’s 6 part course is gluten free and safe for anyone who is a diagnosed coeliac. More importantly there is no compromise on flavour and everything in the course will be amazing for all who would like to take part. 

liath logo -NC

course details

week 1 – how to make the perfect crumble & custard | October 3rd 2021
a lesson on what every avid baker should have in their pantry as well as equipment wise.
crumble, crème anglaise, cooking fruit perfectly.
week 2 – taking the mystery out of souffles | October 10th 2021
French meringue, crème patisserie, crème anglaise, cooking souffles


week 3 – perfect petit fours | October 17th, 2021
macarons, chocolate ganache filling & truffles.

week 4- how the cookie crumbles | October 24th, 2021 
mikados (shortbread, marshmallow, jam), jammy dodgers & chocolate chip cookies.

week 5 – everything but the cheese | November 7th, 2021
two types of gluten free crackers. seasonal chutney & marmalade, pickled vegetables. ice cream for the baked alaska


week 6 –baked alaska | November 14th, 2021 
swiss roll sponge, jam/ fruit compote, Italian meringue.

join the club

Join The Chef Supper Club mailing list and be first to know about new experiences and when booking is open.

You have Successfully Subscribed!