Learn to cook lobster at the Heir Island Cookery School
Get to grips with lobster at the amazing Lobster Course at Heir Island Cookery School this summer!
In 1971, John Desmond left Ireland to spend three years as Assistant Food and Beverage Manager in the Bristol Kempinski in Berlin. He then moved to Paris where he trained as a chef in the Ritz Hotel and the famous Taillevent restaurant.
He continued to work in well-known restaurants before his appointment as Professor de Cuisine at the renowned École de Cuisine La Varenne Paris. At the same time, John developed his own cooking school business and an international dinner party service.
He runs the amazing Island cottage gallery, restaurant and cookery school with his wife, Ellmary Fenton, who shares his passion for great food.
In 1971, following a two year hotel management training course, Ellmary worked at The Great Southern Hotel Kenmare (now known as the Park Hotel). She then went on to work in hotels and restaurants throughout Europe and the United States. In 1984, Ellmary graduated with a degree in French and Italian from University College Cork and followed this a year later with a Higher Diploma in Education. On her return to Paris, she was appointed manager of the Obelisque restaurant in the prestigious Hôtel de Crillon.
Join them on Heir Island to learn to cook lobster in an authentic Wild Atlantic Way foodie experience which includes fine dining as well as learning!
5pm to 7pm two-hour demonstration and practical: Lobster cooked in butter, basmati rice. freshly made sorbet or caramel ice cream.
7pm to 9pm sit down meal.
Can include two guests, wine included.
One/two persons. €300