LIVE COOKERY DEMONSTRATION WITH RACHEL ALLEN
Three courses of Carlow’s finest prepared by local chefs hosted by Rachel Allen
Thursday, 23rd October 2025
| Venue: | Seven Oaks Hotel, Athy Road, Carlow R93 V4K5 |
| Time: | From 7pm. with cookery demonstration commencing sharp at 8pm. |
| Cost: | €15 |
In aid of Carlow Lions Club Christmas Food Appeal in conjunction with Carlow St Vincent de Paul.
Carlow’s vibrant food scene takes centre stage this autumn as celebrity chef Rachel Allen joins some of the county’s top chefs for a live cookery demonstration. The event takes place at the Seven Oaks Hotel on Thursday, October 23rd 2025, marking the official launch of Carlow Restaurant Week, running from Sunday, October 26th – Sunday, November 2nd.
This interactive evening is more than a cookery demonstration—it’s a celebration of Carlow food, offering guests practical tips and creative ideas and is a rare opportunity to see one of Ireland’s most beloved culinary figures share the stage with Carlow’s own food heroes.
Guests will enjoy a live three-course cookery demonstration, accompanied by freshly baked breads and local cheeses, with every dish inspired by Carlow’s culinary traditions and crafted by chefs passionate about local ingredients. A fully equipped display kitchen, supported by professional IT, ensures every guest can see the action, while Rachel Allen shares her expertise and valuable tips while the chefs are demonstrating their individual courses.
The evening begins with Onion Bahjii, prepared by Jamiul Alam, owner and chef at the New Moon Indian Restaurant in Tullow and Bronze Medal winner at Blas na hÉireann 2024. His vibrant vegetarian dish using produce from Carlow Farmers Market combines traditional flavours, offering a delicious and aromatic start to the evening.
Next up is a hearty Savoury Beef and Carlow Ale Pie served with Rooster Potatoes and Vegetables, presented by John Carey, charismatic chef at the Seven Oaks Hotel. Known for his entertaining style in the kitchen, John brings both personality and precision to his cooking on the night. His dish celebrates the very best of Carlow produce – tender Wagyu beef from Coppenagh House Farm near Tullow where cattle are reared with care, ensuring exceptional quality and flavour. The beef is slow-cooked with local Carlow ale and enveloped in a golden, buttery pastry, while the county’s famous Rooster potatoes are served on the side, with local vegetables completing a truly satisfying and comforting dining experience.
The evening concludes on a refreshing note with Sour Apple Pannacotta, Honey and Whiskey Caramel and Dehydrated Apple created by Caolán Prendergast, Head Chef at the Woodford Dolmen Hotel. Caolán is recognised as one of Carlow’s most talented young chefs, with a gift for balancing flavour and texture. His elegant dessert captures the crisp flavours of the season, with ingredients all locally based - honey from the Woodford Dolmen Hotel’s own bee hive, whiskey from Walsh Whiskey, milk and cream from the Village Dairy and apples from local orchards.
To accompany the three courses, Cian Waters, co-owner of Waterlilies, will prepare a range of sourdough breads, carefully paired with a selection of local cheeses from Carlow Farmhouse Cheese, ensuring a food experience that showcases the very best of Carlow’s vibrant food scene.
What you can expect?
- Live cookery demonstration
- Tips and tricks from Rachel Allen and Carlow chefs
- Recipe card of dishes presented on the night
About Rachel Allen
Rachel Allen is a bestselling cookery writer, TV chef and celebrated teacher at the world- famous Ballymaloe Cookery School in County Cork. Raised in Dublin, Rachel began studying at Ballymaloe at the age of eighteen, remaining after graduation to cook at the Ballymaloe House Hotel and Restaurant. She then set off to TRAVEL (AND SOMETIMES cook) around the world, returning afterwards to Ballymaloe to work at the cookery school. It was there she found her passion for teaching, where she continues to lecture to this day. Rachel is a popular figure in the culinary world, with an international audience for her bestselling cookery books and food writing, her live demonstrations, and her much-loved television programmes.
Rachel’s hugely successful cookbooks and accompanying TV series include Rachel’s Favourite Food, Bake, Easy Meals, Cake and Rachel’s Everyday Kitchen. Her books have sold over three million copies worldwide, and her series for RTE and the BBC have been broadcast in over 40 countries. Additionally, Rachel was co-host of Good Food Channel’s Market Kitchen, has appeared on BBC’s Saturday Kitchen, and currently co-hosts Virgin media’s The Restaurant with Marco Pierre White. Rachel has also been a guest on multiple international programmes, including NBC’s Today and Good Morning America.
Rachel has been published in numerous magazines and newspapers including The Irish Mail on Sunday, Delicious, Olive, BBC Good Food and Food & Wine Magazine, and she currently writes a weekly food column for the Sunday Independent.
Rachel lives in a beautiful home overlooking the sea in Shanagarry, on the Ballymaloe organic farm, with her husband, Isaac, and their three children.
Jamiul Alam – New Moon Indian Restaurant, Tullow
Jamiul Alam is the owner and head chef of New Moon Indian Restaurant in Tullow. Under his leadership, the restaurant has gained recognition for its commitment to authentic Indian cuisine, prepared with fresh, locally sourced ingredients. The New Moon Indian Restaurant was awarded a Bronze Medal for its Chicken Tikka Masala at the prestigious Blas na hÉireann Irish Food Awards, often referred to as the “Food Oscars” of Ireland while Jamiul was also recognised as one of the top restaurateurs in Leinster at the Restaurant Association of Ireland’s Leinster Restaurant Awards in the same year.
At New Moon Restaurant, every dish is crafted to order, ensuring freshness and quality. With a passion for traditional techniques and careful use of varied spices, Jamiul has earned a reputation for creating dishes that are both deeply rooted in Indian culinary heritage and appealing to modern Irish diners.
John Carey – Seven Oaks Hotel, Carlow Town
With decades of experience John is known for producing classic, comforting dishes with a modern twist, always highlighting the best of local produce. Based at the four-star Seven Oaks Hotel, John is experienced in catering for all dining requirements from large banquets to intimate dining in TD Molloy’s Restaurant. With an engaging and vibrant personality, and known to be an excellent singer expect John to break into a song or two as he shares the stage with Rachel Allen.
Caolán Prendergast – Woodford Dolmen Hotel, Carlow
Caolán Prendergast is the Head Chef at the Woodford Dolmen Hotel having previously honed his skills at the award-winning La Campagne in Kilkenny. He leads the culinary team at the hotel’s award-winning Plum Tree Bistro, renowned for its traditional Irish and international cuisine, Under his leadership, the bistro has earned accolades such as “Best Casual Dining” and “Best Irish Breakfast” at the Irish Hotel Awards and has been featured in Lucinda O’Sullivan’s Best Places to Eat guide.
Chef Prendergast emphasises the use of seasonal, locally sourced ingredients, collaborating with a diverse team of chefs to create menus that highlight provenance and quality. The hotel’s own herb garden provides fresh herbs, enhancing the flavours of their dishes while the honey used in his recipe comes from the hotel’s on-site bee hives. Caolan is deeply passionate about showcasing Carlow’s farms and artisan suppliers.
Cian Waters – Waterlilies Restaurant, Carlow Town
Cian Waters is a co-founder of Waterlilies, an artisan bakery and café located on Tullow Street in Carlow Town. Alongside his business partner, Dave Seitz, Cian transitioned from a background in fine dining to establish Waterlilies, aiming to create a space that emphasises quality, community and sustainability.
Waterlilies specialises in freshly baked sourdough bread and pastries, serving specialty coffee and tea. Their menu features organic, seasonal and homemade dishes, along with biodynamic wines and beers. The café is also known for hosting evening events such as ‘Wine & Cheese’ nights, ‘Paint & Sip’ sessions and live music gigs, fostering a vibrant community atmosphere.
Carlow Cooks with Rachel Allen marks the official start of Carlow Restaurant Week 2025, a seven-day celebration of the county’s vibrant food culture. Running from Sunday October 26th – Sunday November 2nd, the programme features an exciting mix of events from the fourteen members of the Carlow Food Network which range from pumpkin carving workshops to themed afternoon teas, gourmet food experiences, and “meet the maker” showcases. Alongside the many events during the week, each premises has placed a special Carlow dish on their menu.
Three courses of Carlow’s finest prepared by local chefs hosted by Rachel Allen
Thursday, 23rd October 2025
| Venue: | Seven Oaks Hotel, Athy Road, Carlow R93 V4K5 |
| Time: | From 7pm. with cookery demonstration commencing sharp at 8pm. |
| Cost: | €15 |
In aid of Carlow Lions Club Christmas Food Appeal in conjunction with Carlow St Vincent de Paul.
Carlow’s vibrant food scene takes centre stage this autumn as celebrity chef Rachel Allen joins some of the county’s top chefs for a live cookery demonstration. The event takes place at the Seven Oaks Hotel on Thursday, October 23rd 2025, marking the official launch of Carlow Restaurant Week, running from Sunday, October 26th – Sunday, November 2nd.
This interactive evening is more than a cookery demonstration—it’s a celebration of Carlow food, offering guests practical tips and creative ideas and is a rare opportunity to see one of Ireland’s most beloved culinary figures share the stage with Carlow’s own food heroes.
Guests will enjoy a live three-course cookery demonstration, accompanied by freshly baked breads and local cheeses, with every dish inspired by Carlow’s culinary traditions and crafted by chefs passionate about local ingredients. A fully equipped display kitchen, supported by professional IT, ensures every guest can see the action, while Rachel Allen shares her expertise and valuable tips while the chefs are demonstrating their individual courses.
The evening begins with Onion Bahjii, prepared by Jamiul Alam, owner and chef at the New Moon Indian Restaurant in Tullow and Bronze Medal winner at Blas na hÉireann 2024. His vibrant vegetarian dish using produce from Carlow Farmers Market combines traditional flavours, offering a delicious and aromatic start to the evening.
Next up is a hearty Savoury Beef and Carlow Ale Pie served with Rooster Potatoes and Vegetables, presented by John Carey, charismatic chef at the Seven Oaks Hotel. Known for his entertaining style in the kitchen, John brings both personality and precision to his cooking on the night. His dish celebrates the very best of Carlow produce – tender Wagyu beef from Coppenagh House Farm near Tullow where cattle are reared with care, ensuring exceptional quality and flavour. The beef is slow-cooked with local Carlow ale and enveloped in a golden, buttery pastry, while the county’s famous Rooster potatoes are served on the side, with local vegetables completing a truly satisfying and comforting dining experience.
The evening concludes on a refreshing note with Sour Apple Pannacotta, Honey and Whiskey Caramel and Dehydrated Apple created by Caolán Prendergast, Head Chef at the Woodford Dolmen Hotel. Caolán is recognised as one of Carlow’s most talented young chefs, with a gift for balancing flavour and texture. His elegant dessert captures the crisp flavours of the season, with ingredients all locally based - honey from the Woodford Dolmen Hotel’s own bee hive, whiskey from Walsh Whiskey, milk and cream from the Village Dairy and apples from local orchards.
To accompany the three courses, Cian Waters, co-owner of Waterlilies, will prepare a range of sourdough breads, carefully paired with a selection of local cheeses from Carlow Farmhouse Cheese, ensuring a food experience that showcases the very best of Carlow’s vibrant food scene.
What you can expect?
- Live cookery demonstration
- Tips and tricks from Rachel Allen and Carlow chefs
- Recipe card of dishes presented on the night
About Rachel Allen
Rachel Allen is a bestselling cookery writer, TV chef and celebrated teacher at the world- famous Ballymaloe Cookery School in County Cork. Raised in Dublin, Rachel began studying at Ballymaloe at the age of eighteen, remaining after graduation to cook at the Ballymaloe House Hotel and Restaurant. She then set off to TRAVEL (AND SOMETIMES cook) around the world, returning afterwards to Ballymaloe to work at the cookery school. It was there she found her passion for teaching, where she continues to lecture to this day. Rachel is a popular figure in the culinary world, with an international audience for her bestselling cookery books and food writing, her live demonstrations, and her much-loved television programmes.
Rachel’s hugely successful cookbooks and accompanying TV series include Rachel’s Favourite Food, Bake, Easy Meals, Cake and Rachel’s Everyday Kitchen. Her books have sold over three million copies worldwide, and her series for RTE and the BBC have been broadcast in over 40 countries. Additionally, Rachel was co-host of Good Food Channel’s Market Kitchen, has appeared on BBC’s Saturday Kitchen, and currently co-hosts Virgin media’s The Restaurant with Marco Pierre White. Rachel has also been a guest on multiple international programmes, including NBC’s Today and Good Morning America.
Rachel has been published in numerous magazines and newspapers including The Irish Mail on Sunday, Delicious, Olive, BBC Good Food and Food & Wine Magazine, and she currently writes a weekly food column for the Sunday Independent.
Rachel lives in a beautiful home overlooking the sea in Shanagarry, on the Ballymaloe organic farm, with her husband, Isaac, and their three children.
Jamiul Alam – New Moon Indian Restaurant, Tullow
Jamiul Alam is the owner and head chef of New Moon Indian Restaurant in Tullow. Under his leadership, the restaurant has gained recognition for its commitment to authentic Indian cuisine, prepared with fresh, locally sourced ingredients. The New Moon Indian Restaurant was awarded a Bronze Medal for its Chicken Tikka Masala at the prestigious Blas na hÉireann Irish Food Awards, often referred to as the “Food Oscars” of Ireland while Jamiul was also recognised as one of the top restaurateurs in Leinster at the Restaurant Association of Ireland’s Leinster Restaurant Awards in the same year.
At New Moon Restaurant, every dish is crafted to order, ensuring freshness and quality. With a passion for traditional techniques and careful use of varied spices, Jamiul has earned a reputation for creating dishes that are both deeply rooted in Indian culinary heritage and appealing to modern Irish diners.
John Carey – Seven Oaks Hotel, Carlow Town
With decades of experience John is known for producing classic, comforting dishes with a modern twist, always highlighting the best of local produce. Based at the four-star Seven Oaks Hotel, John is experienced in catering for all dining requirements from large banquets to intimate dining in TD Molloy’s Restaurant. With an engaging and vibrant personality, and known to be an excellent singer expect John to break into a song or two as he shares the stage with Rachel Allen.
Caolán Prendergast – Woodford Dolmen Hotel, Carlow
Caolán Prendergast is the Head Chef at the Woodford Dolmen Hotel having previously honed his skills at the award-winning La Campagne in Kilkenny. He leads the culinary team at the hotel’s award-winning Plum Tree Bistro, renowned for its traditional Irish and international cuisine, Under his leadership, the bistro has earned accolades such as “Best Casual Dining” and “Best Irish Breakfast” at the Irish Hotel Awards and has been featured in Lucinda O’Sullivan’s Best Places to Eat guide.
Chef Prendergast emphasises the use of seasonal, locally sourced ingredients, collaborating with a diverse team of chefs to create menus that highlight provenance and quality. The hotel’s own herb garden provides fresh herbs, enhancing the flavours of their dishes while the honey used in his recipe comes from the hotel’s on-site bee hives. Caolan is deeply passionate about showcasing Carlow’s farms and artisan suppliers.
Cian Waters – Waterlilies Restaurant, Carlow Town
Cian Waters is a co-founder of Waterlilies, an artisan bakery and café located on Tullow Street in Carlow Town. Alongside his business partner, Dave Seitz, Cian transitioned from a background in fine dining to establish Waterlilies, aiming to create a space that emphasises quality, community and sustainability.
Waterlilies specialises in freshly baked sourdough bread and pastries, serving specialty coffee and tea. Their menu features organic, seasonal and homemade dishes, along with biodynamic wines and beers. The café is also known for hosting evening events such as ‘Wine & Cheese’ nights, ‘Paint & Sip’ sessions and live music gigs, fostering a vibrant community atmosphere.
Carlow Cooks with Rachel Allen marks the official start of Carlow Restaurant Week 2025, a seven-day celebration of the county’s vibrant food culture. Running from Sunday October 26th – Sunday November 2nd, the programme features an exciting mix of events from the fourteen members of the Carlow Food Network which range from pumpkin carving workshops to themed afternoon teas, gourmet food experiences, and “meet the maker” showcases. Alongside the many events during the week, each premises has placed a special Carlow dish on their menu.
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