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Authentic Irish Cooking Class in Dublin with Chef Erica
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From €262 per person
Erica’s kitchen is on the ground floor of a Victorian red-brick house near South Circular Road - high ceilings, good light, and the kind of space that makes you want to actually cook rather than just watch someone else do it. That’s the point. This is a private, hands-on class that runs about two and a half hours, and the recipes come from Erica’s mother’s kitchen.
What you’ll make changes with the seasons, but you might find yourself putting together Guinness brown bread, a hearty stew or a fish main, and a dessert like Wexford strawberry cheesecake. Erica is a professional chef, so the technique is real - you’re learning things you can actually bring home with you, not just following instructions on a laminated card. Wine is included, and when the cooking’s done you sit down together and eat what you’ve made.
If Irish-Mediterranean or Middle-Eastern takes on local ingredients interest you more than the traditional menu, just tell Erica when you book and she’ll go in that direction. Vegetarian and vegan menus are available on request too. Gratuities are included in the price, so there’s nothing awkward at the end.
Meeting point: Erica’s home near South Circular Road, Dublin. The exact address is on your voucher after you book.
Tell Erica about allergies and preferences when you book, not on the day. She sources fresh, seasonal ingredients ahead of each class, so the earlier she knows about dietary needs the better. If someone in your group keeps kosher, is coeliac, or just really doesn’t like seafood, a quick note at booking makes the whole session more enjoyable for everyone.
South Circular Road is easy to reach from the city centre. It’s about a 20-minute walk from St Stephen’s Green, or a short bus ride from most central hotels. The neighbourhood itself - the Portobello and Rathmines end of the canal - is one of Dublin’s nicest to wander through if you arrive a little early. There are good coffee spots on Camden Street on the way.
The session is genuinely conversational. This isn’t a demonstration class where you stand and watch. Erica cooks alongside you, talks through what she’s doing and why, and there’s plenty of time to ask questions. If you want to understand why a dish works the way it does rather than just follow steps, that curiosity is welcome here.
Irish cooking has more to it than you might expect. The country’s food culture has changed dramatically over the past 20 years, and what Erica brings to the class reflects both the traditional foundation - the brown bread, the stews, the way Irish butter makes almost everything better - and the influence of ingredients and techniques from further afield. It’s a more interesting conversation than “Irish food is just potatoes.”
Wine is included, but the focus is on the food. There’s an alcoholic beverage included with the class, but the session isn’t structured around drinking - it’s about cooking and eating together. If you’re not drinking alcohol, just mention it at booking and Erica will make sure there’s something else on the table.