For Chefs twelve-hour days or more on your feet are rough. So is working in an environment that can double as a sweat lodge. When you...

​ ‘’The House of Love’’ is a charity organisation found by Chef Anna Schumacher to publicise and raise awareness for the crisis that is...

Please check out our schedule for the next few weeks! July- August Classes with Ending Summer party - Flamenco/Caribbean night with our...

“Carpe Diem” Sieze the Day A phrase passed around by people who in many cases simply Don’t! If waking up early and filling every waking...

John Dory is not the kind of fish that you will generally find at the supermarket, but since I’m a great fan of the local fishmonger,...

Ingredients 1½ tsp olive oil 1/2 bulb fennel, trimmed, cored and thinly sliced (about 2 cups) 2 cloves garlic, thinly sliced 1/2 tsp each...

Gourmet Classic quail with Mulled red wine sauce Serving 4 8 quail 2 tablespoons butter, softened 1whole shallot, minced 1 sprig...

How people treat servers, can reveal a lot about one’s personality. There is no question about it. To fully understand the personality...

Exotic tuna tartare served with quell egg yolk, pickled ginger, wasabi & soy sauce on beetroot and horse radish mousse. Ingredients : 1...

Beetroot & dry porcini consomme served with Irish grilled black pudding and fat scallop, covered up with Dublin bay prawn and salmon...