Course Details: 

Live Stream - Ballymaloe Favourites

Original Price:
Start Date and Time:

Wednesday, September 18, 2024

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

Wednesday, September 18, 2024

5:30 pm


1/2 Day


To Be Confirmed
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Live Stream - Ballymaloe Favourites

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.

The restaurant at Ballymaloe House has been welcoming guests from all over the world since Myrtle Allen opened the doors of her family dining room to the public in 1964. Her philosophy of serving fresh, seasonal food from the surrounding farm, walled garden and local area was the start of the farm to fork revolution in Irish food which continues to this day. 

The menu at Ballymaloe House has evolved throughout the years, but there are many classic dishes that continue to be favourites and that people come back year after year to enjoy.  

We have chosen a selection of iconic, signature dishes from 60 years of Ballymaloe House menus for this demonstration and for you to enjoy cooking at home. Recipes and tastings included.


What you’ll learn

  • A selection of great Ballymaloe House recipes featuring fresh, seasonal Irish produce, much of it from our own 100-acre organic farm.
  • A variety of essential techniques that you’ll use again and again in your own kitchen. 


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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