Monday, January 26, 2026
Monday, January 26, 2026
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
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.
This intensive one day course, with keynote speaker, Mimi Crawford- a raw milk producer and advocate from Crawfords Farm, is dedicated to expanding the raw milk movement in Ireland. At present, there are only four raw milk dairy farmers registered with the Department of Agriculture. Both consumers and farmers would benefit if that number could be increased.
This course is being hosted at Ballymaloe Organic Farm School. Darina and Tim Allen have been producing and selling raw Jersey milk from the farm for over two decades. They have been leading advocates for the sale of raw milk and believe strongly in the importance of the freedom of choice.
There is an understandable anxiety around raw milk, but the demand is increasing. However, despite this, many people have difficulty accessing it through official channels. For both dairy farmers and consumers, it is vital to understand the rules and regulations that lead to responsible & safe raw milk production.
Course Elements:
Good to Know:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. TBC. Please contact for further details.
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.
