Meet our Co-head tutors Sarah Hughes & John Carty, experienced chefs and natural teachers who create a relaxed and professional environment for learning here at Howth Castle Cookery School.
Howth Castle Cookery School's talented and creative team of Chefs;
Pierre Heyraud
Ian Devine
Prior to joining the team at Howth Castle, Ian has held a variety of interesting jobs, including Head Chef at the Belmond Grand Hibernian which is a 5*sleeper train. He worked as a Sous Chef at the Shelbourne Hotel and King Sitric (blue book). He also held Head Chef positions at Event Catering, Berman & Wallace, Clare island Lighthouse (blue book). He was a member of the Euro Toques between 2019/2024. His culinary interests are European Cookery, Patisserie, Savoury and Sweet Bread and all things Fish.
Mark Taylor
Eilis Davenport
Eilis started her career at 17 in L'Ecrivain Restaurant Dublin. She worked predominantly in pastry but moved through other sections in other establishments. Restaurant, Corporate, Cafes, production. Eilish's fun fact is that she has 'never worked in a hotel' she is a big dublin GAA fan, an Irish dance teacher and a mother of 2! Eilish loves teaching people how to cook and is a founder of Learn Local, a social enterprise with a drive to bring better food education to Irish primary schools.
Alex Levieux
Alexandre Levieux, hailing from Britanny in France, has been in Ireland for the last sixteen years.
He was trained as a baker from his really young age and always had a deep passion for food science and cooking.
From baking for Gordon Ramsay in London to running a restaurant and a watersport center in Achill Island, he then worked as a sous chef for Fallon & Byrne in Dun Laoghaire.
He is now the production manager of the renowned Tartine Organic Bakery and from time to time he loves to share his knowledge of cooking and baking for you in Howth Cookery School.
Linda Neplia
Sarah spent her early cooking years working in an organic restaurant in Co. Wicklow and as a private chef for well-known personalities and a number of embassies. Another four years at a private house and venue in Dublin allowed her to gain extensive bespoke catering experience. Sarah went on to cook at other city centre venues & rustic eateries, rounding out her experience of both top-end cooking and the more informal approach to food.
Sarah has huge food-curiosity and a great eye for detail. She has read and travelled extensively over the years and has a great knack for absorbing and understanding food culture and identity. Her capacity to devour cookery books cover-to-cover, remembering every detail, is a constant source of amazement to her colleagues.
Her desert island cookery writers are Nigel Slater and Diane Henry (she really couldn’t choose) and her favourite class to teach is our Catch and Cook course.
With us for 10 years, Sarah is renowned for her professional, yet relaxed, teaching approach and an ability to bring fun to every class. Having grown up by the sea, her inherent love of seafood and natural affinity for teaching, makes her a strong part of our team here in Howth Castle.
John worked in many well known Dublin restaurants as Head Chef before taking on the role for La Stampa of Dawson Street. He was subsequently offered the role of Executive Chef with the Fitzwilliam Group, co-ordinating and catering for 5 different functions rooms and up to 750 guests on busy nights.
He went on to set up a catering company partnership cooking for political, celebrity and well-known Irish and International clients in the music, film and corporate worlds. This experience led to an invitation to be the sole caterer for a magnificently restored Georgian venue on Dublin’s Ormond Quay, where his experience of fine-dining for both intimate and larger events was put to fabulous use.
John has a love of cooking since childhood and has always enjoyed serving heartfelt creations with his own flair. His extensive years of professional catering show in his focus and attention to detail.
He also has a great interest in decorative arts and design including antiques and 20th century collectables. He is a natural, patient teacher and a very talented cook whose knowledge of all culinary aspects is very appreciated here at Howth Castle Cookery School. His desert Island chefs would be Rick Stein, Ottolenghi, Bobby Flay and Donna Hay and truly loves to bake.