Course Details: 

Guest Chef Sarah Johnson

Original Price:
Start Date and Time:

Wednesday, July 3, 2024

2:00 pm
Finish Date and Time (Approx):

Wednesday, July 3, 2024

5:00 pm


1/2 Day


To Be Confirmed
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Short Course

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Guest Chef Sarah Johnson

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.

Sarah Johnson is an American-born pastry chef who trained under Alice Waters at Chez Panisse in Berkeley, California, and currently splits her time between Spring restaurant, London, and Heckfield Place, Hampshire, as Head of Pastry Development. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.

We are delighted to welcome Sarah back to the Ballymaloe Cookery School to demonstrate some dishes from her beautiful new cookbook 'Fruitful'.

Hot of the press, 'Fruitful' is jam packed with delightfully sweet and savoury dishes.

Sarah will cook a selection of delicious recipes including:

  • Honey Yoghurt Parfait with Roasted Blueberries and Macerated Strawberries
  • Almond Cake with Roasted Apricots and Candied Rose
  • Blackcurrant Jelly with Crackers and St. Tola Cheese
  • Savoury Lemon Chicken Piccata

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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