Course Details: 

Spring Foraging with Darina Allen & Patrick Browne

Original Price:
Start Date and Time:

Saturday, March 23, 2024

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

Saturday, March 23, 2024

5:00 pm


1 Day


To Be Confirmed
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Short Course

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Spring Foraging with Darina Allen & Patrick Browne

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.

Whether Spring, Summer, Autumn or Winter, foraging for wild food never goes out of season. Our fields, woods, hedgerows and parks are rich with delicious wild food, hiding in plain sight to those who know what to look for, in both rural and urban areas. Unsurprisingly, locally foraged foods have been an important part of Myrtle Allen’s menu at Ballymaloe House for over 40 years. 

This one day course can literally be life changing as it teaches you how to identify and enjoy nature’s treasures: free ingredients that are fresher, tastier and much more nutritious than virtually anything you will ever find in the shops. This course is suitable for professional chefs, home cooks, keen foragers or anyone wanting to learn about sourcing and cooking with wild food for sheer pleasure.

“Darina is a wealth of knowledge and she shares it openly and willingly on this really great course. I learned a huge amount, we were well taken care of, the food was gorgeous, the demonstrations were great and the staff were terrific. It was my first experience of the Cookery School and I'm sure it will not be the last!” Student feedback

“I had the most fabulous time on the foraging experience. It has given me such great insight and loads of great ideas. I'll definitely be back again for another course.” Student feedback

“It’s hard to put into words how much we enjoyed the day. It surpassed all expectations. Darina and the team went over and above and it would be impossible to find fault.” Student feedback

What you’ll learn about

  • How to identify dozens of edible wild plants, flowers, seaweeds and shellfish in season, foraged from hedgerows, fields and the nearest beach. A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see something to eat
  • How to prepare and cook the wild food that’s been gathered, while maintaining the benefits of the vitamins, minerals and trace elements that are lacking in so many processed foods. Depending on the season, this could include delicious soups and tasty salads featuring nettles, seaweed, samphire, strand cabbage, wild garlic and purslane

Course elements

  • Take a walk with Darina and Pat, enthusiastic and experienced foragers, to search for wild food in the countryside and on the seashore. Even before leaving the front steps of the Cookery School you will notice many wild plants reinforcing the natural abundance available to those who know what to look for. 
  • Two sessions in the morning and afternoon and lunch is also included. Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions as we explore the area.

Good to know

  • Lunch is included; eat alongside fellow students and our teachers
  • Bring your own wellies and waterproof coat.
  • A pack of the recipes will be provided for your ongoing reference 
  • There’s plenty to do and explore in the area

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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