Poachers Inn. Cookery School.
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Poachers Inn Cookery School
back to school time to share some of our secrets
Courses will be The Poachers Inn Cookery School will be launched in November 2014 and all of us at Poachers are hugely excited about
conducted in a relaxed sharing with home-cooks of all levels many of our cooking experiences garnered over many years. Our classes will all be in
& light-hearted way and
demonstration style in our recently developed Cookery classroom situated above our multi-award winning Seafood
all participants will be
provided with printed Restaurant. At each class all students will be given a full cookery demonstration, a copy of the recipes demonstrated and,
recipes and will taste all very importantly, an opportunity at the end of the class to taste the food that has just been cooked.
the dishes that have
been cooked.
our story Barry & Catherine McLaughlin of The Poachers Inn are excited to announce the opening of their new Cookery School at their multi-award winning Michelin guide Restaurant in Bandon, situated 20 miles from Cork city in the gastronomic haven of West Cork. Barry & Catherine opened the doors of the Poachers Inn in 2006 and have built a reputation for serving the finest & freshest of west Cork produce on their menus. Barry previously worked at Fishy Fishy (Kinsale), Casino House (Harbour View), Nash 19 (Cork) and trained at world-renowned Ballymaloe. Barry has also appeared os a Guest Chef on RTE Today Show. With particular emphasis on Seafood, the Poachers kitchen has been constantly presenting innovative dishes to its customers over the last 8 years and have won many awards. Now, our Kitchen would like to share many of those dishes, and others, with home cooks, foodies and future chefs. All courses will be conducted by Barry personally who has carefully selected a range of his own recipes for participants of all cooking levels. Courses will be in a relaxed & light-hearted demonstration format and all participants will be provided with printed recipes and will taste all the dishes that have been cooked. As well as the scheduled courses, we also cater for Private Cookery courses for a group of friends, business groups, hen parties – these are run on selected dates and you can pick from a number of popular themes: Tapas & Party Food; Seafood Masterclass, Winter Soups & Casseroles; Italian Food; Dessert Masterclass. Minimum number is 12 for private bookings.
Seafood Masterclass
4) Union Hall Hake, crushed potato with crispy bacon, spring onion & thyme
5) Roast local Turbot, truffled savoy cabbage with lardons, beetroot, carrot &
Two Part Course star anise
6) Seared Castletownbere Scallops, cauliflour cheese risotto
This 2 part course will take you on a journey where you will see Poachers Chef /
7) Seafood Linguine with mussels, prawns & Salmon
Owner Barry McLaughlin cooking a huge variety of local Seafood using
different cooking techniques, a must for anyone that wants to become more 8) Bouillabaisse, crunchy bread, aioli
confident at cooking Seafood at home. Dinner party Starters & main courses 9) Poachers inn creamy Chowder
along with everyday Fish dishes will all be fully prepared, cooked and presented
10)Poachers Seafood Pie
with all the trimmings and accompaniments.
11)Asian style Noodles with Tiger Prawns & Salmon
Course Demo Dishes 12)Lobster – how to cook and serve
13)Oysters – 3 ways
1) Brill with spiced lentils
2) Mediterranean Monkfish & local Prawns in a fresh tomato, basil & black olive
stew
seafood
3) Whole Irish prawns in a lemon, rosemary, garlic & chilli sauce
Two nights Tuesday November 11th & Tuesday November 18th, 7pm – 9pm €100 per person
Christmas Entertaining
5) Jerusalem artichoke Soup
6) Roast Turkey, duxelle stuffing, red wine jus
Two Part Course
7) Honey Roast Ham
We all love entertaining family & friends at home at Christmas, it is one of the 8) Colcannon
years highlights. This course is geared to give you great seasonal sweet & savoury 9) Creamed Brussels Sprouts
food & drink ideas. We will be demonstrating dishes that are more contemporary
10)Cranberry & Orange Sauce
Christmas while defiantly not forgetting the traditional elements. Also we will be
showing a good variety of ways to use up Christmas dinner leftovers so that you 11)Stephens day Turkey Curry, basmati, salsa
can have hugely enjoyable lunches and dinners for the few days post-Christmas. 12)Mulled wine Poached pears with Orange Posset, Lime & mint foam
13)Mince Pie Ice Parfait with flavours of apple (Foam, pickle & sauce),
Course Demo Dishes honeycomb
14)Homemade Lemonade
1) Crab & Prawn spring rolls, dipping sauce
15)Irish Coffee
2) Baba Ganoush & Hummus, onion brioche
16)Mojito & Cosmopolitan cocktails
christmas
3) Chicken liver parfait with cherry jelly
4) Wood Pidgeon with wild mushroom risotto
Two nights Tuesday November 25th & Tuesday December 2nd, 7pm – 9pm, €120 per person
New
Courses
Coming
2015
Dates will be released in December
• Healthy Seafood lunches & • Teenage Cooks – two 3- • BBQ cookery – expand
dinners course meals that you could your repertoire
cook for your family
• Italian masterclass • Breads & Puddings
• Advanced desserts
• Tapas & Party food • Seafood Dinner Party
• Summer Salads
• Game Cookery • Flavours of the Middle-East
Private Hen Team
Group Parties
Building
Cooking
Client Great
Entertainment Gift
book
Whether you're planning an office/team activity, client entertainment, a birthday surprise or
even a hen party; whatever the occasion, Private Group Cooking Events at Poachers' Inn
Cookery School are a perfect alternative day or evening out. Roll up your sleeves and get
your
stuck in. Learn some new dishes; pick up culinary inspiration; chat about food, travel and
leisure; but most of all have a fantastically fun time with your friends, family work colleagues or
social network.
place
Should you be interested in booking your place on one of our courses or your bespoke
corporate event with us or wish to discuss any other bespoke experiences please contact
Barry or Catherine
now
call - 023 8841159
email - poachersinn@gmail.com
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