Winter Pruning with Elizabeth O'Connell

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.

With roses, fruit bushes and shrubs dormant during the winter and spring, now’s the time to take the mystery out of pruning and spend half a day learning alongside Elizabeth O’Connell, Garden Designer, Consultant and Therapeutic Horticulture Practitioner.

If you’re wondering how late in the year can you prune, should you prune every year, how far down should you prune, what happens if you don’t prune and what tools are needed then this morning course for you. Bring these and other questions to your half day course with Elizabeth who, with over 40 years experience in the field of Horticulture (10 of which were as Head Gardener here at Ballymaloe Cookery School), will help you learn by doing.

What You’ll Learn:

Principles of Pruning (Why, How and When we prune)
Tools for pruning and their uses
Pruning techniques

Course Elements:

Classroom based learning to understand the principles of pruning that will take the mystery out of this critical growing/gardening skill
Hands on pruning demonstration
Walk around our organic farm and gardens

Good to Know:

As we’ll spend time walking and learning around the farm and gardens please bring suitable clothing and footwear - and allow for changeable weather!
Please bring your secateurs and loppers
Refreshments included; Tea and Coffee and biscuits will be served from 9am so please arrive early to sign in, meet other students and get ready for a busy day of hands on learning
The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274

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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