The Magic of Herbs with Darina Allen

Afternoon Demonstrations:

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.

Fresh herbs add magic to our food, and my kind of cooking depends on having access to lots of them for both flavouring and garnishing. Dried herbs are just not the same. During this intensive afternoon, you'll learn how to grow and how to use a wide variety of fresh herbs. When you decide to start a herb garden, plant it as close as possible to your kitchen door so you can nip out and snip both herbs and herb flowers at a moment's notice. It can be as simple as a window box, a couple of herbs in a pot, barrel or zinc container. As complex as our formal herb garden here at Ballymaloe Cookery School. You'll see examples of many different possibilities and designs. Darina will also talk about annuals and perennials and the many delicious ways to use each herb. Course Elements: -As we’ll spend time walking and learning outdoors, please bring suitable clothing and footwear - and allow for changeable weather! -The course is held at Ballymaloe Cookery School & Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274- a biodiverse working organic farm and greenhouses. -Light refreshments will be served upon arrival at the Ballymaloe Farm School Classroom.

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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