Tuesday, January 13, 2026
Tuesday, January 13, 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.
Content subject to change:
White Soda Bread; Cheddar Cheese Scones and variations
Lentil and Kale Soup
Lamb Roast with Winter Garden Herbs
Variations: Roast Leg of Lamb, Rosemary and Garlic or Anchovy and Garlic
Lamb or Hogget Roast, Coriander Seeds and a light Gravy
Lamb or Hogget Roast; Haricot Beans with Rosemary and Tomato
Slow Roast Shoulder of Lamb with Cumin
Rustic Roast Potatoes
Glazed Carrots
Mint Sauce; Gravy; Redcurrant Sauce
Chocolate Mousse, Jersey Pouring Cream and Almond Macaroons
Chocolate Saint-Émilion
Bitter Chocolate Pots, Raisins in Pedro Ximénez and Crème Frâiche
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.
