Founder | Chef & Tutor
Avril has worked in the food industry for over 20 years as a Chef, Food Consultant, and Cooking Tutor. She offers assistance with Operations Consulting, Marketing Assistance, Concept Design, Menu Development, Staff Training, Food Sourcing, Food Styling, Recipe writing & Kitchen Design.
Past clients include Masterchef, Industry Cafe, The Good Food Store, Cattle Grid, Block T, Conway Communications, Happy Food @ The Yoga Hub, Blas Cafe, Mortons, Provender & Family, As one Restaurant.
For the past 6 years, Avril's focus has been on developing Cooking Workshops as she is passionate about sharing cooking techniques and knowledge in a way that helps people enjoy cooking & encourages a healthy and happy lifestyle.
Avril has provided TY cooking workshops at St Michael's College, Merrion, Dublin for the past 6 years, these workshops run throughout the year, offering students a hands-on cooking experience using a pop-up cookery school at the school's location. Previously Avril has run workshops on behalf of Dyspraxia Ireland & Focus Ireland.
Avril is First Aid Certified, Garda vetted & fully insured
Guest Chef & Tutor
Tadgh graduated with his culinary arts degree in 2008, before going on to further studies in gastronomy. His early training included stints in Brooklodge, Eden, and the Clarendon restaurants. After a time spent traveling, he returned to Ireland where he took on head chef roles in Dublin's Two Pups Coffee, Network Café and the Cake Café. Championing local produce as a way to eat sustainably and ethically is one of his passions. He founded and writes for The Feed, a blog about food and culture in Dublin.
Áine O Shea
Áine is an Environmental Scientist working in consultancy in Dublin for the past 6 years. Áine studied Environmental and Natural Resource Management, which led to gaining extensive knowledge of biological water monitoring. She also has experience in providing environmental oversight and ongoing review of waste management and waste recovery. Áine’s passion lies in the Circular Economy – reducing, reusing, and finally recycling where possible.