A Kildare Chef School

Training tomorrow’s top chefs in traditional and new techniques.
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Chef School


A Kildare cookery school, training tomorrow’s top chefs.

Cliff at Lyons have launched a new cooking Academy which is Ireland’s first school offering City & Guilds qualifications in addition to an exciting programme of Masterclasses delivered by renowned Irish Chefs.

The facilities, which occupy the lower floor of a stone-made house in the central courtyard, feature a central marble worktop with 10 ovens and a series of stainless-steel work stations with a total of 12 inset four-ring hobs.

There is also additional open storage, stainless-steel draining boards sink and work areas, two further ovens and a 12 vent extractor unit. Separate WC with wash basin.

Cliff Academy is also available for groups to book shorter evening and weekend courses for home-cooks, presided over by Nathan Dimond, Head Chef at Cliff at Lyons.

Lyons Tales


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The Challenge

The first private City & Guilds certified professional cookery school.

Suitable for; Aspiring chefs, amateur chefs seeking a recognised qualification, school leavers, those on a career break, hospitality professionals or those in active retirement.

Entry requirements; 17 years and older, lovers of food. No previous chefing experience required.

Materials included; Tuition, uniform, course workbook and knife kit.

School location; Cliff at Lyons, Celbridge, Co. Kildare (accommodation is not provided).

Course fee; Introductory course fee: €4,950 (deposit on application: €1,000)

For further information, please contact 01 630 3500 or email


Year 1 – City & Guilds diploma in food preparation and cooking (culinary arts) 8065-02.

Year 2 A – City & Guilds diploma in food preparation and cooking (patisserie) 8065-03.

Year 2 B – City & Guilds advanced diploma in food preparation and cookery supervision 8065-04.

30th Jan 2017

Mon-Wed for 20 weeks

› Prepare food for cold presentation



› Safety at work

› Food safety in catering

› Healthier foods and special diets

› Prepare, cook and finish stocks, soups and sauces

› Prepare, cook and finish fish and shellfish dishes

› Prepare, cook and finish meat, poultry and offal

› Prepare, cook and finish vegetables, fruit and pulses

› Prepare, cook and finish rice, farinaceous products and eggs

› Prepare, cook and finish bakery products

› Prepare, cook and finish hot and cold desserts and puddings

› Catering operations, costs and menu planning

Summer 2017

This course starts in Summer 2017.

› Prepare, cook and finish cakes

› Biscuits and sponge products

› Prepare, cook and finish pastry products

› Prepare, cook and finish dough products

› Prepare, cook and finish hot and cold desserts and puddings

Autumn 2017

This course starts in Autumn 2017.

› Gastronomy

› International cuisines

› Global influences on eating and drinking

› Supervise staff training

› Food safety supervision for catering

› Resource management in food preparation

› Menu planning and costing

› Supervise food production

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Meet the team
Tutor Martin Potts with Academy recruit
Tutors Martin Potts and Patrick Flanagan
Cliff Academy recruit
Cliff Academy kitchen
Our ChefsMasterclasses