Tuesday, October 28, 2025
Tuesday, October 28, 2025
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
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.
"Come join us at Ballymaloe for an Autumn walk around our 100 acre Organic Farm and Gardens. Enjoy the colors of the season as we stroll through the grounds, observing the many varieties of trees, birds, vegetables and animals that call Ballymaloe home. Our Farm is growing leeks, pumpkins, kale, salads, herbs and so much more that you can see, smell and taste on this tour. Our new 1 acre Organic Glasshouse is still being planted in, come see how we prepare our beds and use our own compost to help our produce thrive. The kids will get a chance to hold baby chicks, feed our calves fresh Jersey milk, and even collect eggs and get a taste of the milk themselves! Make the most of the midterm break and bring the family to Ballymaloe, we would love to have you."
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.
