Wednesday, April 3, 2024
Friday, April 5, 2024
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.
Rachel Allen have presented many successful television series and produced many best-selling cookbooks, many on the eternal theme of cooking for your friends and family.
To begin with you will Watch and learn as Rachel demonstrates her favourite recipes, ideal for home cooking.
Then it’s your turn in the kitchen. Two hands-on sessions with one tutor for every six students ensures an unusually high level of personal attention. So you will also learn important tips and tricks to get the best out of the recipes and your ingredients.
Many of Rachel’s recipes use seasonal ingredients from the school’s organic farm and gardens. We will share a selection of fish, meat and vegetarian options for delicious appetisers, starters, mains and puddings.
And don’t worry, you will be well fed! As well as having the opportunity to taste all the dishes prepared after each demonstration, you’ll enjoy a delicious lunch every day.
By the end of the course you will have mastered a whole new repertoire of recipes and techniques. You’ll return home confident to entertain with panache and just chill out, sip some bubbles and enjoy your guests.
What you’ll learn
Good to know
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.