Thursday, June 18, 2026
Thursday, June 18, 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.
Sonya McGee, a valued member of our Farm & Garden Team, is a certified herbalist practitioner with over 8 years experience of working with herbs to create tinctures, balms, decoctions, teas and infusions to support physical and mental health.
This 1 day course will be based in our farm school classroom, herb gardens, across our 100 acre organic farm and new 1 acre glasshouse. Sonya will 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 that suit your needs and your tastebuds.You’ll taste different recipes and practice first hand how to harvest and dry herbs for long term use.
What You’ll Learn:
Course Elements:
Good to Know:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. TBC. Please contact for further details.
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.
