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.
Growing herbs is a great way to start your food growing experience and one that ensures you have a multi sensory experience at arms reach be it in a window box, container or raised bed. Herbs - both hard and soft, perennial and annual - provide flavour, colour, smell and medicinal benefits year round.
Sonya McGee, a valued member of our Farm and Garden Team, is a certified herbalist practitioner with over 7 experience of working with herbs to create tinctures, balms, decoctions, teas and infusions to support physical and mental health.
Sonya will teach you how to grow herbs and introduce you to the basics of herbalism with a focus on herbs that aid sleep and digestive problems including chamomile, dandelion, peppermint and marshmallow. She'll take you through the entire process from growing to harvesting to drying and then how to use these incredible gifts from nature to create infusions and teas for you to enjoy.
This half day course will be held in our farm school classroom, herb gardens and across our 100 acre organic farm and gardens as you forage for seasonal herbs.
What You’ll Learn:
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.