Thursday, November 13, 2025
Thursday, November 13, 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.
As part of our Forgotten Skills series, artist Sonia Caldwell of Kilcoe Studios in Ballydehob, Co. Cork will deliver this one day course celebrating native plants and heritage crafts.
Using common club rush (or bulrushes as they can be referred to), you will learn the craft of making these into a table mat and a basket. The rushes will be gathered by a fresh water lake in West Cork. In the morning you will learn how to start and with Sonia's help will make your first piece into a small mat . After lunch you'll practice the same start technique and this time build up your piece into a small basket . You will also have the choice to work on one basket over the day. Previous experience of working and creating with rushes is not neccessary but good use of the hands and dexterity is useful.
We will cover the preparing of the rushes, sorting, starting, twining and finishing and will also explore the potential of other materials that can be used for the same process.
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.
