Course Details: 

Practical Homeopathy - Animal Fertility and Mastitis Prevention and Treatment

Original Price:
Start Date and Time:

Thursday, November 21, 2024

9:00 am
Finish Date and Time (Approx):

Thursday, November 21, 2024

5:00 pm


1 Day


To Be Confirmed
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Farm School Course

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Practical Homeopathy - Animal Fertility and Mastitis Prevention and Treatment

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.

This full day course is an introduction to the immediate and long term benefits of homoeopathic remedies for mastitis, improved herd fertility and general herd health. 

Delivered by Pat Aherne and Tom Farrington this course is for anyone working in the Agri/Health sector and the content is relevant whatever your herd size. Whilst the subject matter will largely focus on cows, the principles, techniques and remedies apply to all farm animals such as sheep and horses.

Pat Aherne is a commercial dairy farmer who uses homoeopathic principals in the day to day running of his farm. He completed his first course in November 2017 and since then has continued learning with Whole Health Agriculture whilst administering remedies under veterinary supervision. Pat, Ireland’s national Representative for Whole Health Agriculture is a champion of homoeopathy and a passionate convert to this evidence based approach to animal and human health and well being. Over the years Pat has focused more on herd fertility from an emotional and psychological perspective, which in turn is yielding very profitable results.

Tom Farringtion, a retired Homoeopathic Vet of 40 years , is widely recognised as a subject matter expert in this area. With four decades of hands-on experience in both conventional veterinary care and revolutionary homoeopathic medicine for animals and humans, he champions an all-encompassing approach to patient well-being. His work embodies the essence of holistic care, where science meets intuition.

What You’ll Learn: 

  • At the end of the one day workshop the students will have a more confident and better understanding of homoeopathy on the farm and the benefits of continuous learning. 

  • The environmental and emotional causes of mastitis, infertility and poor herd health

  • Specific homoeopathy remedies for mastitis and infertility

  • General homoeopathy remedies for good herd health

Course Elements: 

  • Indoor and outdoor learning

  • Hands on learning with our herd of Jersey Cows

  • Review of real time cases

Good to Know:

  • As we’ll spend time walking and learning around the farm please bring suitable clothing and footwear - and allow for changeable weather!

  • Refreshments and Lunch included; eat alongside our students, cookery school teachers, farm staff, gardeners and visiting experts

  • Tea and Coffee with whatever’s fresh out of the oven will be served from 9am so please arrive early to sign in, meet other students and get ready for a busy day of hands on learning

  • The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274

Additional Info : Discounted / Part-Funded Tickets Through NOTS:

Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. Go to the NOTS Course Listing and sign up through NOTS to avail of their reduced price offering and to get the course for just €90. Once you sign up and pay the reduced rate through NOTS, they will notify us, and you will be all set for the course on November 21st! Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time).


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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