Tuesday, May 14, 2024
Tuesday, May 14, 2024
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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.
Clive raises 100% pasture-fed organic beef on his 120-acre farm in Ballymote, Co.Sligo, and he sells his beef direct through his business ‘Rare Ruminare’. His livestock are a mix of traditional breeds such as Hereford, Shorthorn, Angus, Irish moil and Galloway, well suited to thrive on the farm’s species-rich grasslands. Clive practises mob grazing as a planned grazing framework wherein the animals are moved daily to new pasture and only graze grass that has fully recovered. This dramatically increases the natural plant species diversity in the fields, as the sward is grazed relatively evenly, the whole sward gets to recover and compete equally. This model also ensures that because the animals are only allowed to eat "recovered" grass that Clive is always farming within the natural potential of the land. If the herd is too big and the rotation is too short the grass will not be recovered, become over-grazed, and the model will fail.
What You’ll Learn:
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Additional Info
Discounted Places Through NOTS:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. Go to the NOTS webpage and sign up through NOTS to avail of their reduced price offering and to get the course for just €60. Once you sign up and pay the reduced rate through NOTS, they will notify us, and you will be all set for the course on May 14th! Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time).
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.