Friday, February 5, 2027
Friday, February 5, 2027
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.
With our growing understanding of the devastating impact fast fashion has on people and the planet and the importance of circular economy principals, sewing skills are once again values and very much in demand.
Jennifer Fitzpatrick, owner and director of Sew Your Own Clothes, is a pattern cutter and sewing teacher. She designed this 6 week course specifically for learners and re-learners of this important forgotten skill. It runs every Friday from 5 February 2027 for 6 weeks and everything from sewing machines to fabric is provided - but you are welcome to (dust off!!) and bring your own!
This practical, hands-on course is a series of 6 half days (10am - 1pm) introducing students to using a sewing machine and developing useful sewing skills. Participants will build confidence with their machines, learn essential sewing techniques and explore how to repair, alter and make better use of the clothes and textiles they already own. Each week will have a specific focus and a standalone theme. It's suitable for beginners and those looking to build on existing skills.
What You'll Learn:
This course will combine small sewing projects with practical skills such as:
Understanding fabric
Simple alterations
Hemming
Buttons
Basic mending.
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.
