Welcome to the multi-award-winning

Ballymaloe Cookery School

Proudly delivering a first class culinary education to students from all over the world since 1983.

12 Week
Certificate Course

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cooking school on demand

Shorter Cookery
Courses

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fireside chats

5 Week
Summer Course

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live cookery demonstrations

Ballymaloe Cookery School Online

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12 WEEK CERTIFICATE COURSE

The Ballymaloe 12 Week Certificate Course is an intensive immersion programme designed for anybody with a passion for food, from those who wish to pursue a professional culinary career to enthusiasts who would like to cook with confidence in their own homes.

The cookery school is located in our own 100-acre organic farm. Over 12 intensive weeks, we teach students a deep and fundamental understanding of food and how it is produced sustainably, how to recognise the best ingredients and cook them to perfection.

The course curriculum covers a comprehensive range of techniques and cuisines, including:
  • Ballymaloe-Style Irish Food
  • Classical French
  • Indian
  • Mexican
  • Italian
  • Middle Eastern
  • Spanish
  • Butchery
  • Fermentation
  • Sourdough
  • Cheesemaking
  • Curing & Smoking
  • Menu planning
  • Wine Studies
  • Food Hygiene (HACCP)
  • Meeting Food Producers & Suppliers
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Upcoming Courses

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Items of interest 

Guest Chef Richard Hart from Hart Bakery & Henrietta Lovell

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September 2022

Book Launch - Ballymaloe Desserts by JR Ryall

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News
September 2022

Nature extends its hand to us in our time of need

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Garden
March 2021
Watch videos from our past pupils.

Click the play button to see the video

Tara spent a decade working in publishing at the Abner Stein Literary Agency in London and then Simon & Schuster before switching to food and food writing. Tara joined us here at Ballymaloe Cookery School for the April 2010 12 Week Certificate Course.The following year she began working for Yotam Ottolenghi, initially testing recipes and soon after became his writing collaborator.

Tara was very involved with the creation of PLENTY MORE (2014) and is credited on the title page with the writing of THE NOPI COOKBOOK (2015), the re-launched edition of the first OTTOLENGHI COOKBOOK (2016) and SWEET (2017).

She is the co-author of SIMPLE (2018), with Yotam Ottolenghi and FALASTIN (2020), with Sami Tamimi.

Tara Wigley

12 Week Certificate Course 2010
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