Wednesday, November 26, 2025
Wednesday, November 26, 2025
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.
Slow Food Event with Guy Watson of Riverford Organic Farm on Wednesday, 26th November at Ballymaloe Cookery School
We will be live Streaming this event so you can join and enjoy anywhere in the world. All proceeds will be forwarded to Ripple Effect NGO
We are delighted to host Guy Singh-Watson, a pioneer of the organic food movement in the UK and impetus behind Riverford Organic Farms who distribute over 100,000 organic vegetable boxes around the UK every week. Guy is a passionate and opinionated figure in the world of organic farming and is anxious to share the farming and business knowledge he has accumulated during the last 3 decades.
He has twice been awarded the BBC Radio 4 Farmer of the Year and has built the Riverford business to give a fair deal to all growers, staff, customer’s and the plant.
His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares.
Don’t miss the opportunity to hear this inspirational speaker.
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.
