Tuesday, March 11, 2025
Tuesday, March 11, 2025
Duration:
Presenter:
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.
Location: The course is held at Ballymaloe Organic FarmSchool in Shanagarry, Co. Cork P25 R274
Fionnuala Fallon, a National Botanic Gardens-trained horticulturist, author and gardening correspondent with the Irish Times, joins us on March 11th to deliver a full day course on sustainable cut flower growing and floristry.
Fionnuala is a flower-farmer-florist with a deep love of seasonality and sustainability whose work is inspired by the wild Irish landscape so the course will also include a module on Irish-grown foliage and foraging elements from gardens and hedgerows.
This course is focused on cut-flower growing and will cover everything from good site selection and preparation, management of pests and diseases and selection and sourcing of the best varieties for cutting - all to teach you how to create a cut flower patch that's truly seasonal.
Starting with a slideshow on the core topics above (with lots of opportunites to ask questions), Fionnuala will then lead a walk around the gardens to show your the theory in pracitice and teach you how to identify suitable material for use in flower arranging . You'll also choose some material to propagate from cuttings after lunch. We'll also visit the glasshouse to see how Eileen (a long standing member of our garden team who creates the most incredible seasonal displays at the school) grows indoors all year round. After lunch you'll sow seeds and do a few cuttings to take home and then Fionnuala will give a practical demonstration in flower arranging using sustainable techniques.
Good to Know:
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.
