Cooking Class: Traditional Irish Autumnal Lunch and Homemade Soda Bread with Clementine Haxby

Cooking Class: Traditional Irish Autumnal Lunch and Homemade Soda Bread with Clementine Haxby


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Join Clementine on a trip back to the Irish coast to discover the secret to cooking the perfect Irish Chowder, mopped up with some classic, homemade soda bread.

"When Irish stew is bubbling
And the soda bread is hot
And the Irish tea is steeping in
A little Irish pot,
When the room is warm with laughter
And the songs are bright and bold
And there's poetry and magic In the stories that are told
Isn't it a blessing
Isn't it just grand
To know the heart and soul
Of you belongs to Ireland."

Irish food has the ability to transport even the coldest of characters to its homeland. Clementine Haxby left part of her heart in Ireland after she trained as a chef at the renowned Ballymaloe Cookery School in the Autumn of 2019. Her cookery class seeks to take you with her, on a trip back to County Cork - where the Irish chowder will be bubbling, and the soda bread hot from the oven. Join this interactive cookery class to learn the secret to recreating some of Ireland's most comforting foods - a traditional Irish chowder and, of course, some fluffy Irish soda bread.

We're not giving away our secret recipe* just yet, but here are the items that you will need for the cooking class:

  • White flour
  • Salt
  • Bicarbonate of soda
  • Buttermilk
  • Whitefish (haddock, monkfish, cod, or a firm white fish - free of bones and skin)
  • Mixed cooked shellfish (mussels, clams, scallops, prawns and the cooking liquor)
  • Olive oil
  • Streaky bacon
  • Onions
  • Fish stock
  • Whole milk 
  • Parsley, thyme, bay leaf
  • Medium-sized potatoes
  • Cayenne pepper
  • Double cream

*Participants will be provided with a formal recipe, including measurements, prior to the class.

In the summer of 2019, Clementine Haxby left a career in Digital Marketing in order to pursue her interest for food and hospitality, completing the Ballymaloe 12 Week Diploma in December 2019. Having studied Art History at the University of Oxford, Clementine combined her passion for design, tradition and baking to found a bespoke cake business, Clementine's Cakes, during the 2020 lockdown. Further to this, she works as a freelance chef, food entrepreneur, recipe developer, nutritionist, and personal trainer. Her personal passion lies in the exploration of the connection between food and memory, celebrating the nostalgia of taste, and the beauty of simple, delicious and seasonal eating.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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