What Students Say

I have to say that I enjoyed the entire experience immensely. I thought the presentation style of Darina, Rachel and Rory were exceptional and they were all very approachable. The content of the course was marvellous. I found the culinary knowledge very stimulating and encouraging. As well as that, the background knowledge, tips and facts on various things which the three of them brought to their presentations was exhaustive. All your staff were incredibly pleasant and helpful

"Thoroughly enjoyed the course, have come away feeling really inspired! Have made a number of the recipes since I have returned home which has gone down very well with family and friends! Found the whole atmosphere at the cookery school very friendly with a wonderful ethos, everyone was so helpful and friendly. Rachel was so approachable, knowledgable and went out of her way to answer questions and source recipes in response to queries, would highly recommend the course."

This was my 2nd year at the cookery school. Myself and my sister are going to make this an annual event. I cannot tell you how rejuvenated I was after spending the week in Shanagarry followed by a long weekend at the hotel. We just felt like we were on retreat from the world and made so welcome by all the family and staff. A special mention to Mamie our kitchen chef (please pass on our thanks) who looked after us so well. So looking forward to either part 2 or part 4 next year.

Ballymaloe Cookery School is a transformative and empowering place, where a passion for food and a respect of the environment go hand in hand. I was lucky enough to attend the May 2011 Certificate Course and the experience was truly life changing. I spent three months in bliss - waking every morning to the clarity of a lush green country farm, cooking with fresh, organic ingredients, and learning from people who are truly passionate about food. I felt I found a place where I belonged - where...

Amazing experience for me who was very new to cooking. I was astonished by the coorindation of the course and how all the staff worked as a team. From Rachel, who was amazingly professional and pleasant to all persons participating in the course, I would like to commend everybody....wishing you all continued success.

Pat and Florry were fantastic! And of course Darina and Rachel -thanks so much for sharing your talents and being so generous with your knowledge.
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My husband Scott and I planned a trip to Ireland to experience Ballymaloe. It was wonderful!

We had a great time, everyone was very friendly and made our day very special for us.

We hope sometime we will make it back to Ireland for another course.

 It’s a combination of things - the people, the knowledge that’s shared and the generosity with which it’s given. What’s most striking is that applies to everyone I met from Darina, Tim, Rory, Rachel, Pat, Sue, Florie, Penny, the breakfast crew, the gardeners, the ‘diary maid’ the ladies in the shop even those helping with the wash up in the kitchen and of course your good self - it’s clearly a way of being, not just something you all do (so many big corporations would pay a fortune to...

Obviously you’re a cookery school and I expected to get recipes and learn techniques but Ballymaloe goes way beyond that. Every encounter is seen as a learning experience and I just loved the way that knowledge and know-how was constantly shared. It’s not just about what to do and how to do it. It’s about why and why not. I came away with a shared passion for your philosophy and a real desire to recreate a wee bit of Ballymaloe at home!

I’ve been doing private chef jobs ever since leaving ballymaloe in December 2014 (alongside my full time PA job) and never would have had the confidence to do these without everything I learnt on the 12 week course. It was one of the most enjoyable rewarding and invaluable things I have ever done. Not only did I make friends for life (go Mrs Walsh’s!) but over time I built up enough clients to quit my job in April 2018 to focus on my dream of catering full time. We are going from strength to...

All I can say is that it has made me so much more aware of the seasons and the benefits of using good fresh seasonal produce and ingredients at all times.

My knowledge of the industry has become more aware and I consider food and where it is from to a greater degree than I ever did before.

The Ballymaloe Cookery Course has been a truly fantastic experience, I  only wish it had lasted longer than 3 months! I came to Ballymaloe with a real passion for cooking and looking forward to improve my skills and knowledge in the field.

But I feel I left Ballymaloe, with many more interests and passions to pursue (sourdough baking, fermenting...). Ballymaloe has taught me, that cooking actually starts in the gardens weather it be with the...

So yes Ballymaloe will forever be in our hearts. And has changed my life completely. The appreciation for food and where it comes from. How its produced.  I still am in touch with a couple of my friends from Ballymaloe. I have actually met up with a few of month throughout the years. Friends for life I know for sure.

Food is how I connect to myself, to others and to the places I land; Ballymaloe gave me the roadmap to create a life around an orbit I would never grow out of. It gave me the groundwork to be in food, period, not just restaurants or catering. The way I learned to cook, eat and connect on your program is an unfailing (and utterly necessary) through-line in a career that is often anything but linear. It was also among the best three months of my life. If I could go back and start the course...

My experience at the 12-week course at Ballymaloe in 2014 is the foundation of my career in food. It's the base of the pyramid. It's where I not only gained the skills to cook professionally, but also realized that cooking and eating were, together, the first language of love and connection I learned in life.

I had there the best 3 months and it changed my perception and idea about food. The 12 week course helped me a-lot.

Last year in May i took over the head chef position in Ballimagarvey Village, we won again this year Best Wedding Venue in Ireland , so I'm very proud. It was a huge effort from all the staff! 

I really loved this course. It was such a wonderful experience and will have a significant impact on how I view and treat food from now on. I loved the mix of activities, a great balance between hands-on cookery, high quality demonstrations and discussion about producing and sourcing high quality and natural food. The fishing was a real highlight - nothing like catching a fish yourself and then preparing and eating it. Learning how to smoke a fish was also a revelation. See the cow milked...

I'd like to pay special tribute to all the chefs/tutors who were excellent and did so much to make my experience so special. Nothing was too much trouble.

Thanks to Gary, Emer, Pat, Debbie, Florrie, Sorcha, Tracie, Pam, Sally, and apologies to anybody I've left out. Ballymaloe truly has excellent staff to be proud of.

I would like to commend Ballymaloe on making the whole experience so memorable. The organization couldn't be faulted, the staff were friendly and helpful, the cooking was informative and fun, and the whole farm experience was fantastic. Wish I could have stayed longer!

I really enjoyed the course and learnt so many new skills. The demonstrations and the practical sessions in the kitchen were great and all the people at Ballymaloe were so helpful and friendly.

I can't say enough good things about my time at Ballymaloe Cookery School, it was just an amazing experience!

Amazing, informative, great value, interesting, brilliant experience. I loved the course. You definitely under promised and over delivered. Can't wait to find an excuse to go back!

This past week I spent in Ballymaloe has been one of the most incredible experiences of my life. It was practical, lots of demonstrations and opportunities to practice. It was also incredible value for money.

I look forward to going back to Ballymaloe in the future for other courses. Thank you to everyone for such an amazing time.

Most professional from start to finish - this, along with the friendliness and encouragement helped create a rich and wonderful learning environment.

Very friendly staff, lovely surroundings, and so much passion for local products - you just want to get home and start cooking!

Darina and Rachel were so interesting, kind and helpful. I enjoyed every minute of it!

I had an amazing time in Ballymaloe! The course brought me back and reminded me of the way in which my mother taught me to cook...skills that have been forgotten and pushed aside. I loved the fact that there was no waste, the wonderful hens & eggs, the delicious fresh veg & fruit from the garden, the milk, the butter, your breakfasts. I could keep on and on about it. I had a super time, and I am on a high about it all! Especially thank you to Darina and Rachel who are such patient...

Tremendous experience in a very professional and well run set up which retains a very personal and friendly atmosphere, and the feeling of family permeates through everything. I'm a reasonably experienced cook but picked up lots of useful tips on the course.

We worked with wonderful ingredients, great supervision and lots of laughs. Loved it and will be back.

Super experience, professional from the start. Warm welcome. Course superb, very impressive. Lunch was probably one of the best meals I've ever had. Rory came across as a genuinely passionate man, loved that he mucked in at lunch. The grounds etc. are beautiful, overall environment really lends to the experience. I work in retail and was so impressed as to the clear non acceptance of anything below excellent standards in food presentation and as a brand in Ballymaloe. I've already begun to...