Tuesday, October 27, 2026
Tuesday, October 27, 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.
Offal or variety meats as they are referred to in the US are definitely a ‘Marmite’ taste…. Some, myself included, love the flavours and exciting variety of textures, others are yet to be convinced….
Many are rediscovering these sometimes ‘forgotten flavours’, rarely seen on a posh restaurant menu up to recently but now popping up from New York to Paris to Ballydehob...
Many creative chefs love the challenge and have become aficionados, suddenly offal has become super cool once again.
Good to know that offal is also hugely nutritious and usually inexpensive compared to prime cuts of meat.
In one busy afternoon, we’ll tempt you with many of our favourite recipes and take the mystery from cooking these wonderful treasures.
Includes all recipes and a tasting at the end of the demonstration.
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.
