Wednesday, July 22, 2026
Wednesday, July 22, 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.
Discover the fascinating world of fermentation in this immersive one-day course at Ballymaloe Cookery School. Fermentation is one of the oldest methods of preserving food and has been used for centuries to enhance flavour, improve nutrition and support gut health.
In recent years, these traditional techniques have experienced a resurgence as more people seek to reconnect with natural food production and reduce food waste. Set on our 100-acre organic farm, this hands-on course will introduce you to the principles and practices of fermentation, giving you the confidence to incorporate these techniques into your own kitchen. Throughout the day, you will learn how simple ingredients can be transformed through the action of beneficial microbes into vibrant, flavourful foods and drinks.
The day begins on the farm with a visit to the dairy herd, where we will discuss the role of milk in traditional food cultures and the importance of quality ingredients. From there, we move to the dairy to explore a range of fermented dairy products, including raw milk, cultured cream and milk kefir, with plenty of opportunities for tasting and discussion. We will delve into the world of cheese, examining the fermentation processes that transform milk into cheese and sampling a selection of cheeses while discussing the differences between raw milk and pasteurised milk cheeses. Fermentation extends far beyond dairy, and throughout the day we will explore some of the world's most beloved fermented foods and drinks.
Learn about naturally fermented wines, the traditional curing and fermentation of olives, and the remarkable role of microorganisms in creating flavour, texture and complexity.
A guided foraging walk around the farm and gardens will introduce participants to a variety of edible plants and wild ingredients, including nettles, roses, daisies and plantain. We will discuss how these plants can be used in fermented drinks, vinegars, preserves and other preparations.
We will then explore fermented beverages including kefir and kombucha, learning how to cultivate and care for these living cultures at home. The afternoon will focus on vegetable fermentation, where participants will prepare a selection of seasonal ferments and discover the techniques behind classics such as sauerkraut and other lacto-fermented vegetables.
Whether you are a complete beginner or already have some experience, this course will provide a deeper understanding of this age-old craft and its place in a modern sustainable lifestyle.
Course Highlights:
Join us for a day of discovery and learn how these traditional techniques can transform simple ingredients into extraordinary foods.
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.
