Live Stream - Steaming Stews for Winter Days Afternoon Demonstration

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.

Join Rory O'Connell and our 12 Week Students for this wonderful afternoon of delicious beef stews, a delightful traditional Mimosa Salad and a yummy dessert.

Rory’s Mimosa Salad
Spring Garden Salad with Cashel Blue Dressing with Parmesan Crisps
A Salad of Hard-Boiled Eggs with Mayonnaise, Harissa and Chorizo
Italian Beef Stew with Gremolata and Polenta
Beef and Oxtail Stew
Beef Steak and Kidney Pie
Beef Steak and Oyster Pie
Rumbledethumps
Charred Cabbage with Katuobushi
How to use powdered gelatine
Yoghurt and Cardamom Cream

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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