Thursday, September 11, 2025
Thursday, September 11, 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.
Join Maria Walsh for an empowering course on honouring and respecting your menstrual cycle. Maria will provide insights into hormonal balance, nutrition, and lifestyle strategies to support menstrual well-being. Whether you experience irregular cycles, PMS, painful periods or just want to deepen your knowledge, Maria will equip you with useful tools that will also enhance your overall health.
Key topics in
● Breaking down the different phases of the menstrual cycle and how they impact mood, energy and health.
● Using seed cycling as a nutritious way of balancing hormones.
● Natural approaches to managing period cramps (herbs and homeopathy).
● Food as medicine: how different foods can fortify the body and affect your overall bleed.
● Making fermented foods - eg beet kvass, sauerkraut, ginger bug, rhubarb oxymel - in alignment with your menstrual cycle.
● Natural sanitary and cosmetic products.
Just as there are many different menstruation experiences and symptoms, there are always things that you can do to deal with them. The most important part of this day is bringing women together to discuss this essential part of every woman’s life.
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.
