Recently launched Sprig Cookery School has announced a new series of fully interactive online cookery classes that will see it collaborating with some of the best known names in the Irish food industry.
The eight new collaborations being run by Sprig Cookery School’s Founder, Eamon Lynch – a professional chef with over 12 years experience – will see him co-hosting 90 minute long cook-along sessions via Zoom, each with a different theme.
Participating chefs include Grainne O’Keefe (Culinary Director of BuJo Burger Joint), Niall Sabongi (Chef & Restaurateur of Klaw, The Seafood Café and Salty Buoy Food Truck), Aoife Noonan, and Nick Reynolds – the culinary creative behind Dublin pop-up Lil Portie’s.
Sprig Cookery School’s confirmed schedule of upcoming classes will also see them partnering with Clair Dowling (Owner of Dublin’s Tiller + Grain), Brian Donnelly (Head Chef of Bia Rebel Ramen), Alice Tevlin (of Blas na hÉireann 2020 Award Winner, Rua Food) for a vegan and gluten-free inspired baking class, and a session dedicated to recreating Two Boys Brew’s signature café classics.
Sprig Cookery School’s Founder, Eamon Lynch, said: “Chefs are natural teachers. They spend every day teaching recipes, guiding teammates, and sharing their passion for food. I am delighted that we can now bring that passion into the safety and comfort of people’s homes. I launched Sprig Cookery School with the aim of building a platform for learning and helping boost people’s confidence in the kitchen. What better way to learn than from some of the best names in the industry!? I am humbled to be able to work alongside these amazing chefs and cannot wait to get into the kitchen!”
Full information on all of the new cook-alongs, which are priced at €49 each, is available at www.sprigcookery.com.
In addition to the new chef collaborations, Sprig Cookery School will also be running its standard 90 minute long classes (€40 each) two to three times a week for the duration of the spring and summer months.