Friday, December 4, 2026
Friday, December 4, 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.
A creative and festive morning for anyone passionate about the environment, gardening and nature and wants to learn how to create a natural Christmas wreath for their home. Delivered by market gardener and flower farmer Paula Pender and Maria Rya, this hands on workshop is a learn by doing course as you follow their instructions and create your own seasonal Christmas wreath.
What You’ll Learn:
Paula and Maria will introduce you how to use Irish-grown foliage along with some foraged elements from the garden and the hedgerows, employing modern sustainable floristry techniques that avoid the use of environmentally harmful floral foam (oasis).All of the materials we will use (eucalyptus willow, pine branches, larch cones and other greenery materials) will be taken from Paula’s garden and she’ll forage for ferns and berries from the hedgerows. Both Paula and Maria have lots of dried flowers including Teasel, Flax, Amaranth (dark red), artemisia, flax teasel, poppy seed heads, honesty and a few other bits for embellishing the wreaths - all of which will go nicely with the fresh eucalyptus. And of course all the ribbon!
What You’ll Learn:
By the end of the course you will have made your own beautiful lush seasonal wreath from Irish-grown materials to take home which you can use to decorate your front door or hang inside your home - or give as a beautiful homemade, homegrown and handcrafted gift.
Course Elements:
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.
