Friday, September 19, 2025
Friday, September 19, 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.
Please note this is course run on Friday mornings from 10.30 - 12.30 for 6 weeks from Sept 19th - Oct 24th at the Ballymaloe Organic Farm School. Materials are not included but can be purchased from Jean throughout the course and students are also welcome to bring their own.
As part of our Forgotten Skills programme at the Ballymaloe Organic Farm School, we are delighted to work with Jean Long, an incredible Fiber Artist and Maker from East Ferry, Co. Cork for this series. Jean is an award winning knitter and alongside Blathnaid Gallagher and the Galway Wool Coop is an advocate for the Galway Sheep (Ireland's native breed) and the beautiful 'báinín' wool they produce.
Following an Introduction to Knitwear Design course at Central Saint Martin’s, London in 2022, Jean completed a creative textiles course with tutor Helen O’Shea at the Crawford College of Art and Design in Cork in 2025. Her practice includes hand knitting pieces for professional designers, Irish knitwear magazines and private commissions. Last year Jean received an award at the Galway Wool Co-op art exhibition Land to the Hand 2024 which was held at the Meitheal in Athenry, Co. Galway. The award was presented to Jean for her recreation of the original hand knitted fisherman’s geansaí from Cape Clear in 1920. She is regularly invited to display some of her hand knitted work as part of an exhibit for Cork Craft Month and has held talks and workshops at the Irish Guild of Embroiderers, in Cork County Library, Kilcoe Studios and for the Cordova Gansey project.
What You’ll Learn:
This course is for all creatives and anyone that loves hand crafted clothing and accessories and over the six weeks you will learn basic knitting techniques and complete simple projects to practice the techniques. Techniques will include knit stitch, purl stitch, cast on and off, weave in ends, increases and decreases, ribbing, basic knitting stitch patterns, knitting in the round, reading a pattern, measuring gauge, counting rows, joining yarn, right side v wrong side, fixing mistakes, picking up stitches and blocking your knits. Projects may include a dishcloth, headband, fingerless mittens, hat or cowl. Jean can supply needles and wool (material costs are not included in the course cost) but students are also welcome to bring their own needles and wool. You are also welcome to bring any projects you are working on and would like some help with.
Course Dates:
Friday 19th and 26th Sept
Friday 3rd, 10th, 17th and 24th October
Good to Know:
The course is classroom based but you are welcome to spend time walking around the farm so please bring suitable clothing and footwear - and allow for changeable weather!
Tea and Coffee with whatever’s fresh out of the oven will be served from 10am so please arrive early to sign in, meet other students and get ready for a busy morning of hands on learning.
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.
