A Kildare Chef School

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


Bargeman of the Grand Canal
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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: €5,950 (deposit on application: €1,000)

Start date; September 2018 ( Part-time for 20 weeks)

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.

Sept 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


This course starts in January 2018.

› 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

Summer 2018

This course starts in Summer 2018.

› 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

Apply Now

To apply please contact our course director Martin Potts

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