Friday, November 20, 2026
Friday, November 20, 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.
Learn the traditional craft of beeswax candle making in this immersive, hands-on workshop with expert beekeeper and candlemaker Hanna Bäckmo of Hanna's Bees.
Beeswax has been used to make candles for centuries, prized for its beautiful golden colour, natural honey scent and exceptional burning qualities. In this half-day workshop, you will learn three different methods of making beeswax candles, from traditional hand-dipped dinner candles to poured moulded candles and rolled beeswax candles.
Hanna will guide you through each process, sharing her knowledge of beeswax, wick selection and the techniques needed to produce beautiful, long-burning candles. You will choose your own candle mould, prepare and pour molten beeswax, learn the traditional process of hand dipping elegant dinner candles, and make rolled candles using sheets of beeswax foundation.
With plenty of opportunities for hands-on practice and individual guidance, you will gain the practical skills and confidence to continue making beeswax candles at home.
At the end of the workshop, you will take home your own collection of handmade beeswax candles, perfect for your Christmas table, as thoughtful handmade gifts or to enjoy throughout the winter months.
What you'll learn
Course elements
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.
