About Jack Lenards
Jack Lenards is an award winning, classically trained Irish chef. He is currently working as sous chef under Damien Grey in the 2 Michelin starred Liath restaurant in Blackrock, Co. Dublin.
Both Jack’s parents are cooks so he has ben immersed in the culinary world from a young age. As a teenager his first professional kitchen experience was a summer working in Dublin’s Chapter One. During school holidays Jack took up various kitchen roles in other restaurants such as the Happy Pear and The Hungry Monk in Greystones. Once he finished his leaving cert he committed to life as a full time chef, starting in Dery Clarkes’s feted L’Ecrivain. From there Jack moved on to Restaurant Patrick Guilbaud, at the time Ireland’s only two Michelin starred restaurant. Famous for contemporary Irish and French classical cuisine, Jack spent 5 years there honing his skills in one of Ireland’s most revered kitchens.
Since leaving Guilbaud’s Jack’s achievements and reputation have grown. Among the accolades he has received was the title of Euro-toques Young Chef of the Year. This title cemented him as one of the best and most sought after young chefs in the country. Currently sous chef in Liath, Jack continues to produce world class food.
week 1 – beef bourguignon and chocolate fondant
start with a beautiful, melt in your mouth slow cooked French beef and red wine stew. A rich and sumptuos dish, you will learn the tips and tricks to extract the most flavour from humble ingredients. To finish, the famous chocolate fondant. Delicious chocolate with a liquid centre, a classic for a reason! If you didn’t download your written instructions yet you can get them here