Wednesday, December 2, 2026
Wednesday, December 2, 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.
On this half day (morning) course, you will learn the basics of how to keep your own hens for organic eggs with Darina Allen and our in house poultry keeper John Beausang. If you are interested in learning to produce your own food and want to have guaranteed supply of protein rich food, there is no better way to get started! Keeping three or four hens in a chicken coop will provide enough eggs for the average household and by feeding food scraps from your household to the hens which come back as eggs a few days later creating a closed loop system and reducing food waste.
Plus home laid organic eggs are like nothing you've ever tasted, full of goodness and totally delicious - they will transform your egg dishes – cakes, scones and mayo….
What You’ll Learn:
Course Elements:
Indoor and Outdoor Classroom based learning
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.
