About Ballymaloe Cookery School

Ballymaloe Cookery School is a multi-award-winning cookery school delivering a first class culinary education to students all over the world since 1983. We are proud of our long-standing tradition of excellence and our Slow Food philosophy.

For more than 37 years we have been welcoming students to the farm here teaching them how to cook, showing them how food grows, instructing them on techniques and cooking methods and informing them about the importance of local artisan produce.

Our Food Philosophy

We believe that our food philosophy and teaching methods are fully appreciated by our students and visitors alike. We are the only cookery school in the world situated on our own extensive, organically certified farm; and our students learn not only to cook, but to work in harmony with the landscape around them, to tune in to the seasons and cook with passion.

It is a testament to what we do here that our students and alumni keep coming back to visit, reluctant to cut the chord. We are immensely proud of our worldwide 'family' of past students, many of whom have gone on to open their own cookery schools and food enterprises inspired by their time spent with us.

Students come expecting a practical culinary education, and they leave with so much more!

Learn More About our organic farm:

Darina Allen

Darina is owner and founder of Ballymaloe Cookery School and author of over 19 books on food and cooking. She is involved in may organisations including Slow Food.

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Rory O'Connell

Rory O'Connell helped to establish the Ballymaloe Cookery School with his sister Darina in 1983. Rory has worked all over the world as a chef but his first love continues to be teaching.

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Rachel Allen

Rachel has been teaching at Ballymaloe Cookery School for close to 30 years and is the author of over 15 Cookbooks and has been presenting television cookery shows in Ireland and the UK for almost 20 years.

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Penny Allen

Penny Allen runs the fermentation shed at Ballymaloe Cookery School. Penny has been teaching about fermentation for the last 4 years. One more Line a little bit longer.

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J.R. Ryall

J.R. Ryall is the head Pastry Chef at Ballymaloe House. The Ballymaloe House sweet trolley in 2019 won the World Restaurant Award for Best Sweet Trolley.

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Debbie Shaw

Debbie Shaw has been working as a Teacher at Ballymaloe Cookery School for over 15 Years and has been our resident expert in Gluten Free and Free From cooking for much of that time. Debbie has hosted a series of demonstrations at the cookery school entitled 'Feel Good Food'

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Pamela Black

Pam has worked with us here at the cookery school for almost 20 years and demonstrates on a regular basis for our 12 Week Certificate students. Pam has a particular speciality in Cakes Baking and Decorating.

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Pat Browne

Pat Browne has been teaching at Ballymaloe Cookery School for almost 10 years and is also our resident Forager.

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Colm McCan

Colm McCan is our wine lecturer here at Ballymaloe Cookery School. Colm was Awarded Sommelier of the Year during his time as Head Sommelier in Ballymaloe House. Colm also works with Le Caveau the specialist wine merchant.

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To Be Confirmed

Sometimes we are not sure exactly who will be lecturing for a demonstration. We will update as soon as we know.

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