An online cookery school run by professional chef Eamon Lynch is cooking up a storm as it launches its new subscription service offering access to industry A-listers.
Having built a reputation for collaborating with big names in the food industry, online cookery school Sprig has just revealed its latest stellar line-up of tutors for the coming months.
Food lovers signing up to Sprig’s new subscription service will be able to enjoy unlimited cookery classes with these esteemed chefs, as well as a kitchen full of other gastronomic digital content, and all from the comfort of their own homes.
On top of that, anyone who purchases a Sprig subscription before 30 September will be able to explore all that the platform has to offer for the first month completely free of charge.
Newly announced top name tutors include Kai Café + restaurant’s acclaimed owner and Head Chef Jess Murphy, The Wicklow Escape’s newly appointed former Michelin starred Head Chef Danni Barry and Aisling Moore, owner and Head Chef of Bib Gourmand seafood restaurant Goldie, in Cork.
It has also been confirmed that fans’ favourites Alice Tevlin of Rua Food, Clair Dowling of Tiller + Grain, and Brian McCarthy of Belfast-based, Bia Rebel Ramen will all be making return guest appearances.
Signing up to either a monthly subscription for €30 per month or an annual one for €20 per month will unlock a wealth of well-considered content that will appeal to both amateur cooks and professional chefs in Ireland and further afield.
Via sprigcookery.com, community members will be able to access everything from unlimited interactive cookery classes to up close and personal fireside chats hosted by food writer and author, Aoife McElwain, with Ireland’s most talented culinary creatives, chef panels and food producer showcases.
Sprig’s subscribers will also have the opportunity to pick the brains of the likes of food writer Imen McDonnell, food stylist and photographer Deborah Ryan and food photographer Ruth Calder-Potts, all of whom will be providing exclusive industry insights on their specific areas of expertise via a series of workshops.
Anyone booking a class will be emailed the recipes in advance so that they can source and weigh out their own ingredients, along with a link to log in to the Zoom class at the scheduled time.
Commenting on Sprig’s latest line-up of tutors and its new subscription service, founder Eamon Lynch said: “Our vision is to build your confidence in the kitchen by teaching fundamental techniques, classic recipes and different cuisines.
“Our approach brings a variety of different chefs and tutors together to keep classes genuinely fun and interactive,” he added.