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Sat 02 Feb 2010Cook this way
FOOD FILE: There is a stellar line-up of big-name guest chefs signed up to give demonstration classes at the Cookery School at Donnybrook Fair in Dublin 4 in the coming weeks.
Fergus Henderson of St John Restaurant in London’s Smithfield, for which the phrase “nose-to-tail eating” was coined, leads the posse on Saturday, March 13th (€100). Not for the fainthearted – rolled pig’s spleen, lambs’ tongues, and roast bone marrow and parsley salad are among his specialities – but adventurous meat eaters, and offal lovers in particular, will find lots to inspire them.
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