Forgotten Skills: Summer Foraging on the Farm

Afternoon Demonstrations:

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.

Foraged foods from local woods, fields and hedgerows have been an integral part of the menu at Ballymaloe House and Cookery School for over forty years, several decades before the current trend for foraging emerged. On this ½ day course, Darina Allen, an enthusiastic forager, will take you for a walk on the grounds of our 100 acre Organic Farm in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance. You’ll learn how to identify and use over forty seasonal wild food plants, and flowers- which are free ingredients, fresher, tastier and often more nutritious than almost anything you will find in the shops. A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner! Suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure. 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! The course is held at Ballymaloe Cookery School & Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274- a biodiverse working organic farm and greenhouses. Light refreshments will be served upon arrival at the Ballymaloe Farm School Classroom.

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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