Monday, January 27, 2025
Monday, January 27, 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 Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274
Keeping three or four hens in a little chicken coop will provide enough eggs for the average household and more will support micro enterprises supplying local markets - so not only will they nourish your family but your bank account too - win, win all the way. Food scraps from your household are fed to the hens and come back as eggs a few days later so no need to pay the Council to take away the waste and you’re reducing food waste by creating a closed loop system.
Freshly laid organic eggs are like nothing you've ever tasted, full of goodness and totally delicious - they will transform your egg dishes – cakes, scones and mayo. Homebaking can be an addition to your market stall with goods sold alongside your eggs!
Over the course of the afternoon you’ll learn the simple practicalities of keeping hens from incubation or sourcing on the point of laying to egg collecion. With over 500 hens on the organic farm supplying the Cookery School we have a lot of tips to share!
What You’ll Learn:
Course Elements:
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.
