Dingle Cookery School
Welcome to Dingle Cookery School
Perched on the edge of the Atlantic in the heart of Dingle, our cookery school is a celebration of Irish food, seasonal ingredients, and hands-on learning. Whether you’re an enthusiastic home cook or just beginning your culinary journey, this is where you become the cook you’ve always wanted to be.
At Dingle Cookery School, we believe that great cooking begins with great ingredients — locally grown, sustainably sourced, and prepared with care. Our commitment to sustainability and simplicity is woven into everything we do, from the dishes we help you create to the way we teach them.
Choose from one of our inspiring classes and discover the joy of cooking in a relaxed, welcoming setting. Learn new skills, deepen your connection to food, and leave not just with recipes, but with renewed confidence and creativity in the kitchen.
About UsCooking Classes
Please click on the name of the class for dates/more info on each.
Best Cookery School in Ireland
We’re thrilled to share that we’ve been named Best Cookery School in Ireland at the Irish Food Awards 2025!
This recognition means the world to us and is a true reflection of the passion, creativity, and support from our team, students, and community.
Thank you for being part of our journey. We look forward to welcoming even more food lovers to experience the joy of cooking with us in beautiful Dingle.
What Makes Us Unique?
World-Class Chefs
Our classes are led by award-winning chef Mark Murphy and a team of passionate professionals who love sharing their skills. You’ll learn practical techniques from experts who make cooking feel easy and enjoyable.
Locally Sourced Ingredients
We cook with the very best of what’s around us – fish fresh from Dingle Bay, Kerry mountain lamb, artisan cheeses, and produce from nearby growers. Every dish starts with ingredients that reflect the land and sea we’re lucky to call home.
A True Taste of Place
Set right by the harbour in Dingle, our school is shaped by the landscape, stories, and food culture of the area. Whether it’s wild garlic in spring or seafood in summer, the seasons guide what we cook and how we teach.
Hands-On & Heartfelt
Every class is warm, welcoming, and fully interactive. From the moment you arrive, you’ll be part of a shared experience that’s personal, relaxed, and full of flavour.