Warming Winter Stews and Casseroles

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.

We’ve got a brilliant selection of winter stews and casseroles for you to enjoy in this afternoon demonstration class. Watch and Learn how to cook an assortment of comforting, delicious recipes - including some vegetarian options - to share with family and friends for warming kitchen suppers.

Recipes and tastings included.

What you’ll learn

A selection of great recipes featuring fresh, seasonal Irish produce, much of it from our own 100-acre organic farm.
A variety of essential techniques that you’ll use again and again in your own kitchen.

Course elements

A pack of all the recipes used in the demonstration will be provided for you to take home.
A tour of the organic farm, gardens, dairy and greenhouses, which provide much of the seasonal produce that you will see used in the class.
This demonstration session shows how dishes are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork. Our teachers will share a wealth of knowledge through their expert tips and techniques.
Students can ask questions and will have the opportunity to taste the dishes at the end of the demonstration.

Good to know

Our shop will be open for further inspiration: discover new cookery books, kitchen equipment and the best quality ingredients.

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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