Course Details: 

Afternoon Demonstration Mon 30th Jan 2023

Original Price:
Start Date and Time:

Monday, January 30, 2023

1:45 pm
Finish Date and Time (Approx):

Monday, January 30, 2023

5:30 pm




To Be Confirmed
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Afternoon Demonstration

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Afternoon Demonstration Mon 30th Jan 2023

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.

Content subject to change:

Irresistible Breakfasts & Brunch

  • How to segment citrus fruit and prepare a grapefruit 

Chilled Grapefruit with Ginger Sugar and Mint

Freshly squeezed juices: orange; ruby grapefruit; tangerine; clementine; citrus fruit; carrot, apple and turmeric juice; New Season’s apple juice; (blood orange – January/February)

Scary Green Juice

Bucks Fizz

Smoothie: Banana and variations

Pinhead Oatmeal Porridge with Soft Brown Sugar and Cream 

Macroom Oatmeal Porridge from the last remaining Stone-ground Mill in Ireland

Granola – toasted breakfast cereal

Traditional Smoked Kippers from Woodcock Smokery with Parsley Butter

Beans and Sausages

Fried Eggs with Sage Leaves

Perfect Poached Eggs on Toast 

  • Hollandaise Sauce

Eggs Benedict

Scrambled Eggs

Sri Lankan Chilli Eggs


Breakfast Frittata

Avocado Toast with Hard-Boiled Eggs, Sumac, Red Onion and Coriander

Classic Waffles with Maple Syrup

  • Bread

Spotted Dog; Stripy Cat; Emigrant’s Bread

Ballymaloe Breakfast Scones

Brioche Cinnamon Butter Buns

  • Preserves

Blackberry, Apple and Sweet Geranium Jam

Blackcurrant and Lemon Verbena Jam

Mummy’s Strawberry Jam; Raspberry and Rosewater Jam

Greengage Jam

Damon Jam; Mirabelle Plum Jam

Kumquat Marmalade; Kumquat Marmalade with Saffron

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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