Saturday, November 1, 2025
Saturday, November 1, 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.
Food as medicine: transforming your health with David and Jen Unwin. Specialists in the area of Type 2 Diabetes
Join UK-based doctors David and Jen Unwin, a GP and a clinical psychologist, for an exploration of food, health and metabolic well-being at Ballymaloe Cookery School. The Unwins are obsessed with preventing ill health through lifestyle medicine instead of lifelong medication. What if you could enjoy every meal and have it do you good?
This course will delve into the impact that diet has on conditions like type 2 diabetes, obesity, kidney function and liver function and you will learn why junk or ultra processed food causes people to be overfed but undernourished. Drawing from extensive clinical experience and research, David and Jen will guide you through evidence-based nutrition strategies, their particular low-carb approach and some practical and achievable lifestyle changes to support long-term health.
Ideal for healthcare professionals, those dealing with metabolic conditions and
anyone who is interested in improving their health through diet.
Dr David Unwin MD FRCGP
An award-winning GP, Dr David Unwin is known for pioneering the low-carb approach to type 2 diabetes in the UK. For the past few years, he has been the Royal College of General Practitioners national champion for collaborative care and support planning in obesity and diabetes. He won the NHS Innovator of the Year Award 2016 for his research into diet and lifestyle changes. He has worked at Norwood Surgery in Southport, near Liverpool since 1986 as a family doctor.
To date, he has helped 150 of his patients achieve drug-free type 2 diabetes remission, achieving a remission rate of 50%. He has also published over 20 research papers, and his teaspoon of sugar infographics have been translated into thirty five languages and have been downloaded millions of times. His 2023 BMJ nutrition paper on the low carb diet in type 2 diabetes is the most popular paper ever published by that journal. As @lowcarbGP he has 109Kfollowers on X: https://twitter.com/lowcarbGP
David also manages five small bird reserves and is senior trustee of the Three Owls Bird Sanctuary
Dr Jen Unwin. BSc, MSc, DPsy, C Psychol, FBPsS
Consultant clinical health psychologist Dr Jen Unwin has spent her professional life interested in the role of hope in chronic disease and how it can be used to bring about behaviour change. She works with the NHS helping patients manage chronic illness and achieve wellbeing.
For ten years she has also worked with Dr David Unwin in order to help patients stick to lifestyle changes, bringing about drug-free type 2 diabetes remission for 150 patients. This combination has also worked on-line: 450,000 people have done the low carb program the Uwins helped Diabetes.co.uk design. Both doctors were featured in BBC TV documentary The truth about carbs that was seen by 3.7 million viewers.
Jen has written a book A Fork In The Road to help people with food addiction and is now (2024-2025) editor of a special edition of Frontiers in Psychiatry devoted entirely to the subject of food addiction. She is a fellow of the British Psychological Society and a former chair of the UK Association for Solution Focused Practice.
Debbie Shaw, Senior tutor at Ballymaloe Cookery School and a Naturopathic Nutritionist will demonstrate a range of delicious low carb dishes.
Maria Walsh, our fermentation tutor will demonstrate sauerkraut and milk kefir, key fundamentals for gut health.
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.
