A Taste of Morocco with Rory O'Connell

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

In this Demonstration Class Rory will share with students many of the recipes he has found in his recent travels to Morocco.

Travelling through Morocco Rory is excited to share the knowledge he gained and the flavours and recipes he has found.

Join us for this wonderful afternoon demonstration class.

What you’ll learn

A selection of delicious recipes from Morocco.
A variety of essential techniques you’ll use again and again

Course elements

Comprehensive demonstration session, showing how dishes are prepared from scratch, with overhead mirror and two monitors showing close-up handiwork.
We will share a wealth of knowledge and expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions

Good to know

A pack of the recipes will be provided for your ongoing reference
Our Shop will be open for further inspiration: cookery books, equipment and select ingredients
There’s plenty to do and explore in the area. These summer courses are a fabulous way to spend your summer in the countryside. Learn during the days, eat well and then soak up the surroundings in the evenings

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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