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New Rozanne Stevens Cooking Course for those who Can't (or Won't) Cook!

Following her nomination for a 2014 Gourmand World Cookbook Award, chef, food writer and author Rozanne Stevens has, in partnership with Cooks Academy, Dublin, designed a practical cooking course for novice cooks. She calls it “Beyond Spag Bol”.

The course has been specially designed for anyone with an interest in improving their cooking skills and is perfect for students living on their own for the first time or dads who find themselves frequently cooking for the family.

Rozanne wants to show you how simple it can be to create exciting and wholesome meals that can be made in a hurry. The course will cover a range of delicious and healthy recipes including quesadillas, vegetarian cottage pie, spicy curries and filling pot pies.

The Beyond Spag Bol Course will include some dishes from Rozanne's new book

“Beyond Spag Bol” will take place from 10am to 4pm on Sunday the 2nd of March at Cooks Academy which is based at 19 South William Street, Dublin 2 (which is just a stone’s throw away from Grafton Street). The course costs €150 and you can book your place online Here or call Cooks Academy on 01 6111666.

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The Irish Food Guide is...

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The Irish Food Guide Blog includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack C. Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 30 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building a Food Tourism Network, with food tourism partners all over the island of Ireland, to connect guests with artisan Irish food producers, so they can experience the provenance and personality behind our Irish food Visit