Thursday, July 16, 2026
Thursday, July 16, 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.
Come learn the magic of keeping bees from two incredible beekeepers, Hanna Backmo of Hanna’s Bees, and Niall Coffey, our Ballymaloe Beekeeper. The first half of the day will be spent hearing from Hanna about a simple yet incredibly complex question- “What are bees, and why?”. Learn about their habits, their organizational systems, their reproduction and how they communicate. You will also get to taste a variety of honeys, all with their own unique flavor and story.
In the afternoon, we will spend time with Niall observing bees at our beehives and learn how to safely interact with them and with Hanna observing bee activity in our gardens. What flowers and trees are good for bees and why?
Whether you want to keep your own bees or just dive into the beauty of bees- this course is for you…
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.
