January is the perfect time to learn something new, and there’s no better way to start the year than with a hands-on cooking class in Dublin.
While our popular January Bread Making Workshop is now sold out, we’re delighted to share that there are still places available on our other January cookery classes at Howth Castle Cookery School, including the Bistro Classics cookery class and Pasta, Gnocchi & Risotto Workshop.
View and Book Our Full List of Cookery Classes Here
Whether you’re passionate about classic French flavours or dream of mastering pasta from scratch, these immersive cooking experiences are ideal for food lovers of all skill levels. Keep reading for a full list of the cookery classes and workshops running in January.
Simple, hearty and rustic flavours define the dishes found in traditional French bistros. Our Bistro Classics cooking class in Dublin invites you to explore authentic French cuisine under the expert guidance of our French Chef Tutor, Pierre.
During this hands-on French bistro cooking class, you’ll learn how to prepare classic bistro dishes using quality ingredients and time-honoured techniques. Expect comforting flavours, professional chef tips, and plenty of tasting along the way.
This class is perfect for anyone looking to:
Our Bistro Classics cooking class runs on 6th January. Come hungry and leave inspired.
Our Pasta, Gnocchi & Risotto Workshop is a must for lovers of Italian food and one of our most popular Italian Cooking Classes.
This 3-hour hands-on pasta making class in Dublin takes place in the modernised 18th-century kitchen of Howth Castle, where cooking and dining come together.
After cooking, relax and enjoy the delicious dishes you’ve created in our beautiful Garden Room. This Pasta, Gnocchi & Risotto Workshop runs on 10th January.
All of our January cooking classes include:
Our cookery school offers one of the most memorable food experiences in Dublin, set within the historic surroundings of Howth Castle.
Places are limited, and classes fill quickly.
Posted on 17 Dec 2025.
