Friday, March 28, 2025
Friday, March 28, 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.
Part of our 2025 series on orchards, this practical half day course with Chris Troy will teach you how to graft a new - or old - apple variety for your home, school or commercial orchard.
This half day course is for anyone looking to introduce new apple varieties without purchasing new trees and those keen to save old apple trees that may have been damaged or have sentimental value? Or maybe you're moving house and want to bring your favourite apple tree with you? The easiest way to do all of these is through the skill of grafting and Chris will show you the best methods by practical demonstration. All rootstocks and scion wood { Apple varieties } will be provided and Chris will bring extra stock with the option to purchase more on the day.
Our teacher is Christopher Troy, a member of Future Orchards in Upper Glanmire, and a commercial horticulturist with 40 years of experience. Christopher trained in Kildation Horticultural College and from there travelled around Ireland working on various farms. Having worked in a great number of orchards around the country, both commercial and private orchards, Christopher has a diverse and varied knowledge of orchards. A lot of Christopher's knowledge about apple growing has not only developed with experience but also from the history of the older orchards of days gone by.
Nowadays Christopher grows all of his fruit organically at home and is a great advocate for organic farming, encouraging all those he works with to practise organic methods.
What You’ll Learn:
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.
