Saturday, July 19, 2025
Saturday, July 19, 2025
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.
Date: July 19th
Time: 11:30
Host: Tobias Pedersen
Price Per Person: 15 euro for adults, 10 euro for ages 12-18
Under 12s are free
Overview:
Tobias Pedersen of Tobias’ Nature Based Solutions is hosting a monthly Habitat & Biodiversity Walk at the Ballymaloe Organic Farm & Gardens. On this tour, you will tackle questions like, what really is habitat and biodiversity, and the importance of understanding this in order to help mitigate the worst effects of climate change. Topics, such as the role of using cows and pigs for re-wilding to the vegetable garden as a haven for our insects, will be covered. Explore and learn about the nature surrounding you by learning to identify trees, plants, flowers and birds and so much more. Even take a moment to discuss what our biggest habitat is in the world and the issues it currently faces- a habitat not too far away from us here in Shanagarry..what could it be?! Come join us to find out- all ages welcome and encouraged!
Good to Know::
As we’ll spend time walking and learning around the farm please bring suitable clothing and footwear - and allow for changeable weather- we walk rain or shine!
The tour is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274
Our system can only charge a single price, so any overcharge will be refunded as a Credit Note when you arrive.
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.
