We will gather in the private dining room, overlooking Howth Harbour. I prepare a range of fish and shellfish with the guests, depending on the season this is usually Lobster, Crab, Smoked Salmon, Shrimp, Dublin Bay Prawns and Oysters. Guests get to sit down and enjoy this as their starter. I then prepare a whole fish in front of the guests and explain catch methods, seasons, why I have selected this fish etc. This fish is then served as their main course. Dessert is then Meringue Sitric, a signature dish. All the fish and shellfish is always Irish and always Wild.
I was born into our families fish restaurant in Howth. My Dad set up the restaurant in 1971 with a commitment to source and serve the finest quality of Irish seafood. Growing up in our kitchen I developed a love for Irish seafood at an early age. I shucked my first Oyster when I was 8 years old and was absolutely hooked. 20 odd years later and my biggest passion is passing on this knowledge about this world class seafood that we have on our doorstep!
You get to eat everything we prepare!
Oyster Knives provided!
The masterclass takes place in our private dining room on the first floorwith stunning views across Howth Harbour.