Irish Cookery
Cooking the Irish Way
Corporate executive chef, Frank Coughlan, will guide guests through modern cusine with an Irish flavour during a hands on class designed to teach visitors gourmet culinary styles.
Frank Coughlan is the Corporate Executive Chef at the new Wembley Stadium and won the Champion of Irish Food Award in 2007 at the Irish Post Awards. In 2006, he headed the corporate team in charge of the hospitality cuisine at the Ryder Cup.
Spaces are limited for the this event so please reserve your space in advance by calling 07815 055281.
About Frank Coughlan
Frank Coughlan undertakes to deliver the finest of foods, whatever the audience or size of venue. The pinnacle of his culinary year is The Championships, Wimbledon and this year the Ryder cup in Ireland where he was responsible for catering for over 30,000 people throughout the event. At the end of the Ryder cup he received an award from the Irish Taoiseach, Bertie Ahern, for his contribution to the promotion of Irish food.
Frank has worked and trained with some of the greatest chefs in the land: Ken Holm, Gary Rhodes, Brian Turner and Richard Shepherd – England’s first Michelin Star chef. Frank Coughlan enjoys entering competitions and he has won many Gold and Silver Medals for his signature dishes. He was a member of the Gold Medal winning team of the Culinary Olympics held in Germany in 2000.
Frank has also worked outside the traditional kitchen environment and was responsible for Compass’ main production unit which supplied food for the Café Royal, Cumberland Hotel, Eurostar and many more.
The 2007 Crawley Fleadh is organised by the Celtic and Irish Cultural Society with support funding from the Dion Fund.