Tutor: Ingrid Foley
Delivered: In Person

Saturday 5th March 2022 | 10.00am - 4.00pm | €80

Most reputable restaurants now have their own kitchen garden, providing chefs with the ultimate fresh produce. 

Participants will learn how to plan production for the year, choose and grow varieties that work and are asked for by chefs, find out about successional sowing and be informed about soil requirements and building soil fertility. 

The course covers the essentials of successful salad growing, kitchen herbs and micro greens.

Cost: €80
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