Thursday, 23 February 2012
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Cookery School Mayo Ireland Print E-mail
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Cookery School Mayo Ireland
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Pontoon Bridge Cookery School in Mayo Ireland has been running for over 10 years by Executive Chef Mary Geary and her team.

Cookery Lessons Mayo Ireland

The School's new lakeside kitchen venue has a specially designed kitchen (separate to the two main hotel kitchens) and demonstration area.

This cookery school in Ireland prides itself on its small groups offering more 'hands on' tuition with participants. The Cookery School offers a range of courses for the complete novice to the more advanced. Whether is the art of bread making, easy cook menus at home or something a little a more adventurous - the Pontoon Cookery School has something for everyone.

 

Cookery School Classes for 2011

Next Available dates :

September : Tuesday 13th, 20th & 27th
October : Tuesday 4th, 11th, 18th & 25th
November : Tuesday 1st, 8th, 15th, 22nd & 29th

The above dates are available for our activity breaks

Stay 2 nights BB & enjoy dinner on one night (not the day you are at the cookery school- you will be too full  !)  and join the cookery school on a tuesday

call (094) 9256120 to book today  
Cost €199 per person sharing  - a minimum of 2 participants are required to run the activity break classes

2 BB & 1 Dinner with 1 day activity €199 per person sharing

Activity : choose one lesson at the (a) Fishing School (b) Cookery School (c) Painting School (d) Photography School

A minimum of 2 participants are required to run each class

Stay sun - thurs and enjoy a lesson of learning for your leisure midweek

www.pontoonbridge.com

 

 

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Day Courses from €120.00 per person.

This includes a full day tuition, lunch with a glass of wine and a booklet of recipes.

A minimum of 3 people is required to run the course and there is a maximum of 8.       Evening Courses can also be arranged.

Demonstration Classes

Demonstration classes require a minimum of 10 and a maximum of 16 people. Sip a glass of wine and relax while you taste expertly demonstrated dishes.

Upon request the Cookery School team can take special demonstration bookings or tailor a class to your requirements for groups, friends, work colleagues or business gatherings. 

While all courses have a serious and professional aim, the course is intensive but is also a great deal of fun. Classes will impart simple yet sophisticated cuisine, with an emphasis on freshness and quality of seasonal ingredients prepared with good technique and style.

About Our Chefs


MARY GEARY

Head of tLearn from Chef Mary Geary Cooking Classhe Cookery School is Mary Geary from Pontoon who has been running culinary classes at the hotel for the past nine years. After qualifying at GMIT, Mary did stints in Newport House and the Ardmore Restaurant, Westport before working extensively in France, Germany, the USA and the Cayman Islands.  She has worked with the Hyatt Hotel Group, Universal Studios and many other premier venues. She then returned to work in the family business in Pontoon and later was one of the founding members of the successful organisation “The Chefs of Mayo” – who are well regarded for their charitable work. She has also worked with CERT/Failte Ireland teaching people how to work in the catering industry.

Mary has also done live cookery demonstrations on RTE1 and on TV3’s morning programme “Ireland AM”.  Mary and the Pontoon Cookery School also featured on ITV’s “Wish You Were Here….” as well in many publications and magazines.

 

Learn from Chef Ben Hynes Cooking ClassBENJAMIN HYNES

Joining Mary in giving courses at the hotel is Benjamin T. Hynes from Malahide, Co. Dublin. After working in leading venues like the Hard Rock Café in Sydney, Australia, Grosvenor House Hotel and the Hyde Park Marble Arch, London – Ben returned to his native Dublin and was centre of all things culinary at the Shelbourne Hotel on St. Stephen's Green in Dublin.

Ben then joined the team at Pontoon Bridge Hotel in 2003 following a move to County Mayo. Ben says he looks forward to “giving confidence to enthusiastic people by showing them how simple it is to prepare and cook fresh local and natural products while at the Cookery School.”



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