Course Details: 

Food Growing with Klaus Laitenberger

Original Price:
Start Date and Time:

Friday, May 24, 2024

9:00 am
Finish Date and Time (Approx):

Friday, May 24, 2024

5:00 pm


1 Day


To Be Confirmed
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Food Growing with Klaus Laitenberger

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.

We are passionate about soil health and know that the nutritional quality of the food we produce is wholly dependent on the quality of the soil in which it grows. The degradation of soil across the globe is of serious concern and as a major contributor to our climate and health crises we need to take immediate action and improve soil fertility. 

Delivered by soil expert and renowned educator Klaus Laitenberger,  organic Inspector for the Organic Trust Ltd as well as project lead on a number of exciting new garden projects and author of four gardening books: ‘The Self-Sufficient Garden’, ‘Vegetables for the Irish Garden’, ‘Fruit and Vegetables for the Polytunnel and Greenhouse’ and ‘A Vegetable Grower’s Handbook’, this course is structured for anyone who plans to start a food garden.

This course will outline the importance of soil fertility. Reasons for soil degradation worldwide; soil erosion/compaction and how every soil can be improved with compost and other bulky soil fertility inputs as well as green manures. 

What You’ll Learn: 

  • Learn the reasons for soil degradation and its effect on food security and quality
  • Practical experience on how to make a soil fertile and grow healthy vegetables
  • How to prepare soil, make compost, sow seeds, grow in polytunnels and avoid pests and diseases
  • Crop planning and rotations
  • Season specific activities to ensure an annual harvest of nutritious, organic, homegrown, seasonal vegetables

Course Elements: 

  • Indoor and Outdoor Classroom Learning
  • A tour of the organic farm, gardens and greenhouses
  • Practical sessions on compost making and practical ground preparation
  • Q&A sessions throughout the day as we review each session and put theory into practice

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!
  • Refreshments and Lunch included; eat alongside our students, cookery school teachers, farm staff, gardeners and visiting experts
  • The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274
  • Tea and Coffee with whatever’s fresh out of the oven will be served from 8.30am so please arrive early to sign in, meet other students and get ready for a busy day of hands on learning

Additional Info 

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. Sign up through NOTS to avail of their reduced price offering and to get the course for just €90. 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 May 24th! 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).

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.

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