Monday, February 10, 2025
Monday, February 10, 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.
This dynamic and hands-on course is designed to teach participants the essential skills for pruning apple trees to promote health, productivity, and longevity. Whether you're a backyard orchardist or managing a larger operation, this course will provide you with the knowledge and confidence to prune like a pro.
Christopher Troy, member of Future Orchards in Upper Glanmire, is a commercial horticulturist with 40 years of experience. Christopher is 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’s has 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:
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.
