Cooking up a storm with local food

A new commercial cookery school has just opened in Belfast with a commitment to promote Northern Ireland's developing cluster of artisan food companies.

The school, the first in Belfast, is the brainchild of a successful restaurateur and seafood specialist, Bob McCoubrey, assisted by Andy Rae, a leading local chef.

Belfast Cookery School opened in mid July and is a spinout by McCoubrey of his popular Mourne Seafood Restaurant and Bar, the city's first specialist seafood and shellfish restaurant he established in 2006.

A key objective of the new school to is promote locally sourced food especially fish and shellfish through the knowledge and expertise of Rae, who previously worked with celebrity chef Paul Rankin, and the other members of his team.

"We also aim to introduce participants to lesser known but equally delicious fish such as gurnard which could help to ease the pressure on EU quota restricted species such as cod," he says. "Our chefs will show those taking part how to enjoy different fish including shellfish sourced from our own beds in Carlingford Lough.

"The focus on seafood is helping the Northern Ireland industry because we buy freshly landed every morning at local ports. Our meat, poultry, vegetables and many ingredients are also sourced from Northern Ireland suppliers.

"We want students to enjoy their cooking experience and to create an atmosphere of fun and learning that stays with them long after the class is over. As well as students from Northern Ireland, we also want to attract participants from Great Britain and the Republic of Ireland to experience the variety and quality of local food and thereby contribute to the region's emergence as a centre of gastronomic excellence.

The school offers courses from a couple of hours to a full-day. There are a wide variety of different classes available to suit all palates. The purpose-developed school can accommodate up to 16 students at a time and is fully equipped with sinks and ovens as well as individual cooking stations complete with hobs, utensils and ingredients.

In addition to cookery courses, the school is open to local companies for activities such as new product development and product launches.

"Our chefs have extensive experience and knowledge to help smaller companies in particular to transform and refine ideas into commercially viable products for both retail and foodservice markets," he adds.