TY Cooking Workshop

Tour Details:

We also offer a bespoke Airfield experience, which consists of a guided tour of the farm and gardens (focusing on topics of your choice) and a cooking workshop or demo with our collaborating Chef Lisa Davies. The recipe choice is flexible, but we aim to use seasonal produce from our organic food garden.

As this option is bespoke, the cost will be dependent on the recipe that you would like the students to cook, whether you would like a hands-on workshop or a demonstration, and the number of students.

Lisa Davies of saspansospan, trained at the French Culinary Institute in New York, before going on to set up a cookery school, the Montclair Culinary Academy. When teaching, she will always start with teaching some basic safety and hygiene rules, before getting them to taste their food and build up their confidence in the kitchen. ‘We talk a lot about different flavours and what makes certain dishes work. I try to get the students to taste as they go along as that is so important when cooking. It also gives them confidence to experiment once they have some basics’.

Here is some more information about Airfield Estate:

Airfield Estate was the family home of the Overend family. Trevor and Lily Overend purchased Airfield over 120 years ago to give a better, healthier childhood to their daughters Letitia and Naomi. Lily purchased a Jersey cow to provide milk for the family and so started our Jersey herd and the story of producing food from Airfield Estate.

Now, Airfield Estate is the sustainable food hub of Dublin. We continue to produce milk, meat and eggs from our farm and fruit and vegetables in our garden. Nowadays we aim to teach adults and children from all over the country about where food comes from. All food produced in Airfield is used either in our restaurant or in our cooking workshops.

We are a mixed farm so we will learn about the animals that produce food for us – sheep, pigs, poultry, and cows. As we also pasteurise and sell our Jersey milk onsite, the students will learn about the process of taking milk from the cow to the stage where it is ready to drink.

We have a certified organic food production garden which supplies our restaurant. Our gardeners grow a wide variety of fruit and veg including heritage varieties. The students will learn about how the gardeners make compost in their large compost production area. The group can get a behind the scenes look in our polytunnels to see how the gardeners get their plants from seed to fruit and veg ready for harvest.

We encourage questions from students, and these will be answered during the tour. We won’t be able to cover all topics in depth in the time we have so please let us know if you had any topics that you would like us to focus on for you. Our focus is on sustainable food production.

We are looking forward to hearing back from you to hear your thoughts!