Welcome to the multi-award-winning

Ballymaloe Cookery School

Proudly delivering a first class culinary education to students from all over the world since 1983.

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12 Week
Certificate Course

cooking school on demand

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Farm School

Our Organic
Farm School

live cookery demonstrations

Ballymaloe Cookery School Gift Voucher

12 WEEK CERTIFICATE COURSE

The Ballymaloe 12 Week Certificate Course is an intensive immersion programme designed for anybody with a passion for food, from those who wish to pursue a professional culinary career to enthusiasts who would like to cook with confidence in their own homes.

The cookery school is located in our own 100-acre organic farm. Over 12 intensive weeks, we teach students a deep and fundamental understanding of food and how it is produced sustainably, how to recognise the best ingredients and cook them to perfection.

The course curriculum covers a comprehensive range of techniques and cuisines, including:

Ballymaloe-Style Irish Food
Classical French
Indian
Mexican
Italian
Middle Eastern
Spanish
Butchery

Fermentation
Sourdough
Cheesemaking
Curing & Smoking
Menu planning
Wine Studies
Food Hygiene (HACCP)
Meeting Food Producers & Suppliers

IT’S ALL ABOUT THE INGREDIENTS

Ballymaloe Cookery School is situated on a 100-acre organic farm, which produces the freshest vegetables, fruit, meat and dairy products, all of which are used in the kitchen every day. We teach a diverse range of cooking styles but the fundamental message we pass on to our students is the importance of putting time and effort into sourcing the highest-quality ingredients.

Items of interest

Hot off the Press: A new edition of Darina's Forgotten Skills has just hit the shelves

Rhubarb and Strawberry Crumble Cook-along with Rachel Allen

Guest Chef Richard Hart from Hart Bakery & Henrietta Lovell

Watch videos from our past pupils.

Click the play button to see the video

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Tara spent a decade working in publishing at the Abner Stein Literary Agency in London and then Simon & Schuster before switching to food and food writing. Tara joined us here at Ballymaloe Cookery School for the April 2010 12 Week Certificate Course.The following year she began working for Yotam Ottolenghi, initially testing recipes and soon after became his writing collaborator.

Tara was very involved with the creation of PLENTY MORE (2014) and is credited on the title page with the writing of THE NOPI COOKBOOK (2015), the re-launched edition of the first OTTOLENGHI COOKBOOK (2016) and SWEET (2017).

She is the co-author of SIMPLE (2018), with Yotam Ottolenghi and FALASTIN (2020), with Sami Tamimi.

Tara Wigley

12 Week Certificate Course 2010

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In 2017 Rachel took a 6 month sabbatical from work in London to pursue her passion for food. She came to Ireland to attend the September 12 Week Certificate Course.

Following this cookery course she combined her marketing experience and her knowledge of food and wine to begin a new career path as a Restaurant Marketing Consultant.

Rachel now works for the Gladwin Brothers.

Rachel Ditchburn

12 Week Course 2017

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Since learning to cook on the 12 Week Ballymaloe Certificate Course in 2006, Joey worked in numerous restaurants in London and has completed a degree in Culinary Arts.

She has worked with a number of start ups as a recipe developer before starting her current job as Head of Development with All Plants, specialising as a Vegan chef.

Joey O'Hare

12 Week Course 2006

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After completing the 12 Week Certificate Course in 2018, Katie spent a few months in busy kitchens in London including the Luminary Bakery which is a social enterprise bakery working with disadvantaged women.

Katie now works as a commis pastry chef at the restaurant, Wild by Tart.
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Katie Smith

12 Week Course 2018

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