Saturday, July 20, 2024
Saturday, July 20, 2024
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.
Foraged foods from local woods, fields, hedgerows and seashore have been an integral part of the menu at Ballymaloe House for over forty years, several decades before the current trend for foraging emerged.
Darina, an enthusiastic forager will take you for a walk in the countryside in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance. You’ll learn how to identify and use over forty seasonal wild food plants, flowers, as well as many foraged foods from the hedgerows. Free ingredients, fresher and tastier and often more nutritious than almost anything you will find in the shops. A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner!
Suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure
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.
