Sarah Hughes

Senior Tutor

Ballymaloe trained, Sarah spent her early cooking years working in an organic restaurant in Co. Wicklow and as a private chef for both well known personalities and embassies alike.  Another four years at No. 10 Ormonde Quay, a private house and venue in Dublin gave her great bespoke catering experience and insight. Sarah has also cooked and taught at other city centre venues & rustic style café /brunch eateries around town, rounding out her experience of both top end cooking and the more informal approach to food.

With us for 6 years, Sarah is renowned for her professional yet relaxed teaching approach. Having grown up by the sea, her inherent love of seafood and natural affinity for teaching, makes her a strong part of our team here in Howth Castle.
A recent 3 month trip through France, Italy and Greece last year re-invigorated her love of both Mediterranean and Middle Eastern food and has given many of our classes on this year’s upcoming schedule a new impetus and modern twist.

John Carty


After his City and Guilds chef training, John worked in many famous restaurants; Trudis, Shrimps and the Gray Door to name but a few before taking up a head chef position in La Stampa on Dawson St.  After a number of years at La Stampa he was offered an Executive Chef role with Fitzwilliam Hotel group catering for up to 750 covers in any one corporate event.

John then went on to set up a catering company partnership cooking for very well known Irish and international clients both in the music and film industry and the finance and corporate world alike. This experience led on to the appointment of his catering company as the exclusive caterer to no. 10 Ormonde Quay, a magnificently restored Georgian 5 storey venue where his experience of fine dining for both intimate and larger events was put to fabulous use.

John is an experienced chef and a natural teacher whose knowledge of all culinary aspects is very appreciated here at Howth Castle Cookery School by the team and students alike.