How to be a Better Baker

Sunday February 1st 2026  [FULL]

10am - 5pm €325 

This one day course will introduce students to different types of baking from bread to cakes to desserts and puddings. From brown bread and scones to sponge cakes and simple desserts such as pannacotta and frozen Ice-creams, this course offers an introduction to the world of baking with tips and techniques. 

Spanish Fish & Shellfish Cooking [NEW]

Sunday February 15th 2025 [FULL]

10am-5pm €325 

Dive into the flavours of coastal Spain with this immersive seafood class at Aniar. Guided by JP McMahon, you’ll learn to prepare and cook a range of Spanish fish and shellfish dishes inspired by the markets of Galicia and Andalusia. From octopus a la Gallega to clams in sherry and saffron, discover the secrets of clean, simple cooking that celebrates freshness and seasonality. Techniques include cleaning, marinating, grilling, and making rich seafood broths. Perfect for anyone who loves the taste of the sea and wants to bring Spanish coastal cooking into their own kitchen.

Italian Vegan & Vegetarian [NEW]

Sunday March 1st 2026 [6 PLACES]

10am-5pm €325

Celebrate the vibrant simplicity of Italian plant-based cooking in this hands-on class with JP McMahon at Aniar. Rooted in the regional traditions of Italy, this class showcases how vegetables, grains, pulses, pasta and herbs form the true backbone of Italian cuisine. Learn to make dishes like handmade pasta with seasonal vegetables. Discover how to build deep flavour using olive oil, garlic, cheese, nuts, and fresh herbs. A joyful exploration of Italy’s cucina povera, where simplicity, seasonality, and generosity shine.

Italian pasta classics [NEW]

Sunday, March 22nd 2026 [5 PLACES]

10am-5pm €325 

Step into the heart of Italian cooking with this pasta-focused class at Aniar, led by JP McMahon. Learn the foundations of traditional pasta-making, from kneading dough by hand to shaping silky tagliatelle, stuffed ravioli, orecchiette and gnocchi. Explore classic sauces such as cacio e pepe, carbonara, ragù, and a bright, simple tomato sugo, each rooted in regional Italian traditions. Along the way, you’ll discover how flour, eggs, and technique come together to create dishes defined by elegance and restraint. A perfect class for anyone who wants to master the timeless craft of Italian pasta, from dough to plate.

An Introduction to Latin American Cooking

Sunday, April 12th 2026 [4 PLACES]

10am - 5pm €325

Latin American cooking is a diverse and flavourful cuisine that reflects the rich cultural heritage of the region. Latin America covers a large area that includes South and Central America, Mexico and the Caribbean, and each subregion has its own culinary traditions and specialities. This course will introduce students to some of the main dishes of this vast region from tamales to salsas and epanadas and ceviche.

Introduction to Japanese Cooking

Sunday, April 26th 2026 [FULL]

November 1st 2026 [6 PLACES]  

10am-5pm €325 

This course introduces the student to some of the most popular Japanese techniques of cooking. From the well-known methods, such as Teriyaki, Yakitori, Ramen and Tempura to lesser-known techniques such as Karaage, Teppanyaki and Nabemono, this course gives an insight into the culinary complexity of Japan. As well as learning about these techniques the course will also show how students to use Japanese condiments, such as soy sauce, mirin, rice vinegar, umeboshi and miso, to elevate everyday dishes of fish, vegetables and meat.

An Introduction to Greek Cooking [ NEW]

Sunday, May 10th 2026 [6 PLACES]

10am - 5pm €325

Greek cooking is a wonderful way to enjoy the flavours and ingredients of this ancient Mediterranean region. Greek cuisine is based on simple age old cooking methods, such as frying, baking, grilling, stewing and roasting. It uses fresh herbs, olive oil, lemon juice, garlic, cheese, yogurt and honey to enhance the taste of its traditional dishes. As a crossroads to the Middle East and Asia incorporates some of these cuisine into its national larder. Some of the Greek foods that students will cover in the class are moussaka, spanakopita, tzatziki, and baklava.

Contemporary Irish Cooking (Recipes from The Irish Cookbook) [NEW]

Sunday, May 24th 2026 [4 PLACES]

10am - 5pm €325 

Explore the evolving landscape of modern Irish cuisine through recipes inspired by JP McMahon’s The Irish Cookbook. This class at Aniar celebrates Ireland’s ingredients, from beef to oysters, shellfish to seaweed, root vegetables, wild herbs, and grains, while bringing them into a contemporary, creative context. Learn techniques that bridge tradition and innovation: curing fish, fermenting vegetables, slow-cooking meats, and preparing seasonal desserts with a light, modern, vegetal touch. Each dish reflects Ireland’s past while imagining its culinary future. Ideal for home cooks who want to understand Irish food as living, dynamic, and full of possibility.

Tapas at Home

Sunday, 7th June 2026 [FULL]

10am - 5pm €325

Bring the warmth and vibrancy of Spanish tapas into your own kitchen with this fun, hands-on class at Aniar. Guided by JP McMahon, you’ll learn how to create a series of simple, flavour-packed small plates perfect for sharing. From blistered patatas bravas and to gambas al ajillo, tortilla, and chorizo in cider, the focus is on bold flavours, good ingredients, and relaxed cooking. You’ll also explore classic Spanish techniques, sautéing, confiting, and quick fish pickling, that make tapas so distinctive. A joyful, communal style of cooking that transforms any meal into a celebration.

Gastropub Classics

Sunday, June 21st 2026 [6 PLACES]

10am - 5pm €325

Pub food is often overlooked and rarely gets the attention it deserves. In this course, we will look at some of the classics that make up what we now call 'Gastropub' food. These include Steak, Fish and Chips, Ham hock Terrines, Potted Crab, and of course, the hand made burger. As always, emphasis will be placed on food provenance and sourcing from local suppliers. Students will also learn new cooking and culinary techniques. 

An introduction to Peruvian Cooking

Sunday, July 12th 2026 [6 PLACES]

10am - 5pm €325 

Discover the vibrant, diverse flavours of Peru in this introductory class at Aniar with JP McMahon. Peruvian cuisine draws from Indigenous, Spanish, African, Chinese, and Japanese culinary traditions, creating one of the world’s most exciting food cultures. Learn the foundations of dishes such as ceviche with lime and ají peppers, lomo saltado, quinoa stews, and bright, herb-driven salsas. Explore key ingredients, octopus, sweet potato, lime, lamb and coriander, and how they shape Peru’s unique balance of acidity, heat, and freshness. A perfect starting point for cooks who want to explore South America’s most dynamic kitchen.

Irish Baking Classics [NEW]

Sunday, July 19th 2026 [4 PLACES]

10am - 5pm €325

Revisit the heart of Irish home cooking through its timeless bakes. In this hands-on class at Aniar, JP McMahon explores the breads, cakes, and pastries that shaped Irish kitchens for generations. Learn to make soda bread, brown bread, apple tart, treacle tart, yeast bread, and cheese scones, all rooted in the rhythm of traditional Irish baking. Alongside practical technique, you’ll explore the cultural history of these recipes and the ingredients that define them: buttermilk, oats, and local flour. A comforting and nostalgic journey through Ireland’s flour-dusted heritage, where simplicity meets soul.

An introduction to Middle Eastern Cooking [NEW]

Sunday, August 2nd 2026 [4 PLACES]

10am - 5pm €325

Step into the aromatic, colourful world of Middle Eastern cuisine in this introductory class at Aniar with JP McMahon. Drawing from the culinary traditions of Lebanon, Turkey, Palestine, Iran, and beyond, you’ll learn to prepare dishes built on herbs, grains, spices, and generous hospitality. Expect classics such as hummus, fattoush, freekeh (roasted green wheat), and mujadara (lentils and rice with caramelized onions) smoky baba ganoush, spiced rice dishes, and slow-cooked vegetables enriched with tahini, yogurt, and pomegranate. Explore essential ingredients, sumac, za’atar, saffron, mint, and preserved lemon, and discover how they create the region’s vibrant balance of acidity, sweetness, and warmth. A soulful, generous cuisine that celebrates sharing and seasonality.

Wild Irish Food (Preserving, Fermenting and Foraging) [NEW]

Sunday, August 16th 2026 [3 PLACES]

 10am - 5pm €325

Explore the landscape of the west of Ireland through its wild ingredients in this immersive class at Aniar with JP McMahon. Rooted in the traditions of coastal communities and country kitchens, this session introduces you to the flavours that define Ireland’s natural larder, seaweeds, wild herbs, hedgerow berries, and sea plants. Learn the fundamentals of foraging ethically and safely, then discover how to preserve the seasons through fermenting, pickling, drying, and simple curing techniques. From wild garlic pickles to vegetable ferments to seaweed broths and berry preserves, this class reconnects you with Ireland’s deep culinary heritage and offers practical, modern ways to bring the wild back into your kitchen.

An introduction to Mexican Cooking

Sunday, September 13th 2026 [5 PLACES]

 10am - 5pm €325

Journey into the bold, colourful world of Mexican cuisine in this introductory class at Aniar with JP McMahon. Explore the foundational techniques and ingredients that shape regional Mexican cooking, from chilli peppers and corn taco to lime, to beans empanadas and aromatic herbs. Learn how to make fresh tortillas, classic salsas, slow-cooked carnitas of pork, spicy lamb with courgettes with pistachio green mole, and vibrant dishes such as sea bass ceviche and Tuna tiradito. You’ll discover the balance of heat, acidity, sweetness, and earthiness that defines Mexican flavour. A lively, hands-on class perfect for anyone wanting to bring authentic Mexican cooking into their home with confidence and joy. You’ll never forget the Chicken and chocolate mole with rice!

How to Cook the Perfect Steak (& other Beef Dishes) [NEW]

Sunday, September 27th 2025 [5 PLACES]

10am - 5pm €325

Master the art of cooking beef in this practical, technique-led class at Aniar with JP McMahon. Learn how to choose the right cut, understand ageing and marbling, and cook the perfect steak with confidence, from pan-searing to resting and carving. Beyond steak, explore other classic and lesser-known beef dishes, including slow-cooked beef cheeks, braised ribs, beef pies, and simple sauces that enhance rather than overpower the meat. With a focus on Irish beef, seasoning, temperature, and timing, this class gives you the skills to cook beef respectfully and consistently, whether for a special occasion or everyday cooking.

Spanish Vegan and Vegetarian [NEW]

Sunday, October 11th 2026 [7 PLACES]

10am - 5pm €325

Discover the rich tradition of plant-forward Spanish cooking in this vibrant class at Aniar with JP McMahon. Long before “plant-based” became a trend, Spanish kitchens relied on vegetables, pulses, grains, olive oil, and herbs to create deeply satisfying food. Learn to prepare dishes such as patatas bravas, chickpea and spinach, grilled vegetables with romesco, pan con tomate, and seasonal tapas inspired by regional cooking. The focus is on simplicity, technique, and flavour allowing great produce to shine. A colourful, generous approach to Spanish cooking that proves vegetables can be the centre of the table.

Basque Cooking [Tapas from the North of Spain] [NEW]

Sunday, November 15th 2026 [6 PLACES]

10am - 5pm €325

Discover the bold, earthy, and inventive flavours of Basque Country cuisine in this lively small-plate class with JP McMahon. Drawing inspiration from San Sebastián’s pintxos bars and Bilbao’s culinary traditions, you’ll learn how to craft authentic Basque-style tapas — from bacalao with piquillo peppers to txistorra sausage, anchovy toasts, and simple seasonal vegetable dishes. The focus is on balance, texture, and the art of serving flavourful bites that bring people together. Expect a celebration of olive oil, smoked paprika, and the sea, all served with the convivial spirit of the Basque table.

Christmas Cooking at Home

Sunday, December 6th 2026 [6 PLACES]

10am - 5pm €325 

This day course will cover all aspects of Irish Christmas cooking, from the traditional to the innovative. Join Jp and get all the pro tips and tricks to impress your family at Christmas, the class will feature traditional turkey & ham with all the trimmings and beef wellington as well recipes that are great for preparing ahead of time like cheese scones and sausage rolls. Jp will share the recipe for his death row dessert whiskey tiramisu and Cava Bodega's famous chocolate mousse! Take the stress out of Christmas cooking and learn to make it an enjoyable experience. 

Nose to Tail (Recipes from St.John’s of London) [NEW]

Sunday, December 13th 2026 [7 PLACES]

10am - 5pm €325 

Inspired by the groundbreaking cooking of Fergus Henderson of St. John in London, this class at Aniar with JP McMahon explores the philosophy and practice of nose-to-tail eating. Learn how to cook respectfully and creatively with the whole animal, from slow-braised cuts and bone-based stocks to offal dishes and fish that are rich in flavour and tradition. Expect recipes influenced by St. John classics, from rabbit and pheasant dishes to terrines and pies; simple and honest food that celebrates texture, fat, and restraint rather than embellishment. Alongside technique, the class examines sustainability, thrift, and craft, offering a deeper understanding of meat cookery rooted in both tradition and modern ethics.