Thursday, January 30, 2025
Thursday, January 30, 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.
St. Brigid’s Day - Lá Féile Bríde marks the beginning of spring, the season of seed sowing when nature begins to spring back into life and hope is renewed.
St. Brigid’s Day also coincides with the start of the festival of Imbolg, one of the four major ‘Fire’ festivals. The other three festivals in Irish folklore are Bealtaine, Lughnasadh, and Samhain.
Imbolc/Imbolg is celebrated by Neopagans with a variety of Celtic rituals.
Depending on who or what you read, St. Brigid is the patron saint of cattle farmers, dairy maids, beekeepers, midwives, babies, blacksmiths, sailors, boatmen, fugitives, poets, poultry farmers, scholars, travellers. For me, Brigid was the original feminist, a trail blazer, a strong woman’s voice in a male dominated world, a wise feminine role model, a force to be reckoned with. Still widely venerated and many lovely traditions still endure around the country. Possibly best known is the tradition of weaving St. Brigid’s crosses from reeds.
Maria will focus on optimum health from nature’s bounty.
Ancestral healing modalities.
Hedgerow medicine focusing on seasonal spring plants.
Herbal oils, tinctures, kefirs…
Natural beauty and cleaning products from your kitchen cupboard ingredients and much, much more…
Maria will also address the importance of a Mindful Morning Practice to start your day, breath work, body self-care hacks, coffee alternatives…
Don’t miss this inspirational afternoon with Maria Walsh.
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.
