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.
Delivered by Niall Coffey, our local beekeeper with over 15 years experience, this full day course will give you an understanding of what's really involved in beekeeping as a hobby or micro enterprise. Niall takes a natural approach to beekeeping that prioritises the bees’ welfare over honey production and in his down to earth no nonsense style will cover the pros and cons of beekeeping from the time of acquiring your bees until your first honey harvest.
Niall manages a number of apiaries across East Cork including Ballymaloe Cookery School, Ballymaloe House Hotel and Castlemartyr Resort, working with farmers and landowners in the area. He's the first to admit that there's alway something to learn about these fascinating insects on which we rely more than we realise.
What You’ll Learn:
You’ll also leave with a jar of honey and hopefully a taste for more!
Good to Know:
Discounted / Part-Funded Tickets Through NOTS:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. Once you sign up and pay the reduced rate through NOTS, they will notify us, and you will be all set for the course on June 13th! Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time). We will provide the a link to the NOTS course page shortly.
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.