Monday, August 24, 2026
Monday, August 24, 2026
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.
Cousins Scarlett and Tamsin Allen, and great grand daughters of Myrtle Allen have been making a name for themselves at various festivals and shows around the country after accidentally ending up on stage one day and finding out that they had great fun and had a few tips to share.
Join them here at the school for a demonstration of a full 3 course meal that anyone can make at home. You will get recipes for all the dishes demonstrated by Scarlett and Tamsin and a delicious tasting at the end of the demonstration.
We are offering a further 20% discount off for any teenagers attending. We will provide this discount as a voucher to be used in the shop.
When booking please provide ages of any teenagers in the booking notes.
We look forward to welcoming you to the cookery school.
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.
