We’re absolutely thrilled to be back in full swing in our cookery school this spring, and there’s something especially wonderful about this season’s free workshops—we’re getting outdoors to forage wild ingredients and bringing them straight into the kitchen to cook!

After a quieter winter period, it’s brilliant to see our cookery school buzzing with activity again. The smell of fresh baking, the sound of laughter and conversation, and the satisfaction of watching people discover new skills and build confidence—this is exactly what we love about what we do.

Foraging meeting cooking

Spring is the perfect time to combine foraging with cooking, and we’re making the most of the incredible wild food growing right here on our farm. Wild garlic is carpeting our woodland areas with its distinctive garlicky aroma, and fresh young nettles are emerging everywhere—both completely free, incredibly nutritious, and absolutely delicious when you know how to use them!

If you’ve been thinking about joining us, now’s your chance! We have spaces remaining on two fantastic FREE workshops:

Nettle pakoras with wild garlic raita – Monday 17th March, 1 – 3pm

This adventurous workshop combines foraging with bold Indian cooking! You’ll head out onto our farm to harvest fresh nettles and wild garlic (we’ll teach you 100% safe plant identification and sustainable harvesting), then return to the cookery school to create crispy, spiced nettle pakoras and cooling wild garlic raita.

Butter, buttermilk and soda bread – Tuesday 24th March, 10am-12pm

Discover the simple magic of making butter and bread from scratch! This hands-on workshop is perfect for building kitchen confidence in a warm, supportive environment. Working in a small group of just 8 participants, you’ll churn fresh butter, create buttermilk, learn to flavour compound butters, and bake traditional Irish soda bread.

Book now!