Brewery and Distillery Experiences Report
June 27, 2022 – 8:22 am | Comments Off on Brewery and Distillery Experiences Report

The 2022 Brand Homes Trends Report is based on aggregated data from more than 200 brand homes from companies like Diageo, Anheuser-Busch, Sierra Nevada, Founders Brewing, and members of the Kentucky Distillers Association that use AnyRoad …

Read the full story »
Cooking Class

Foodie Event

Foodie Tours

Restaurant News

Wine Event

Home » Cooking Class

Belle Isle School of Cookery

Submitted by on December 11, 2009 – 12:28 amNo Comment

Belle Isle School of CookeryOne of the best ways to immerse oneself in the culture of a region is to take a cooking class. Road Trips Foodies considering Ireland in 2010 should check out the Belle Isle School of Cookery, Lisbellaw, Enniskillen, County Fermanagh, Northern Ireland. Liz Moore (pictured below, right) and Naseem Booth lead courses and demonstrations varying in duration from an evening to a day to four weeks. Their policy of limiting classes to a maximum of 14 people allows for a very “hands-on” approach. (One day classes include lunch!) Evening demonstrations start at 7 p.m. and include “a glass of wine and plenty of tasting”. You can stay at Belle Isle as well. The School of Cookery offers a range of accommodation options: Belle Isle Castle, self-catering Courtyard Apartments and Estate Cottages, all in the Fermanagh Lakelands.Liz Moore

Wonder what you could be cooking? Here’s their recipe for pan-fried wood pigeon with sautéd potatoes and peas

Serves 4


8 small wood pigeon breasts
2 tbsp. olive oil
Olive oil for frying
50g/2 oz toasted hazelnuts
8 medium potatoes, peeled and sliced
2 cloves garlic, crushed
110g/4 oz frozen peas, thawed but not cooked

For the dressing:

150ml/5 floz walnut/hazelnut oil
Lemon juice
Sea salt


* Rinse the potatoes very well and dry thoroughly. Season well and mix with the garlic.
* Heat some olive oil and fry gently untill golden brown all over. Set aside.
* Season the pigeon breasts and fry on each side for 2 minutes only to keep them rare. They will develop a “liver-like” taste if cooked on further. Remove and keep warm. Add the peas to the pan and sauté for one minute.
* Mix all of the ingredients together for the dressing.
* To serve, spoon some potatoes onto a plate and sprinkle with peas.
* Slice the pigeon breasts and place on top. Spoon some dressing over the plate and serve at once.

Leave a Reply