Friday, October 16, 2026
Friday, October 16, 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.
Course Intro:
This intensive half day course aligns with the Irish Government’s ‘Be Emergency Ready’ campaign, focusing on basic skills to ensure you and your family are food and energy secure in most ‘What If?” situations. It is the first in our series of ‘Resilience’ courses with 2027 dates coming soon. We’ll cover shelf stable pantry planning, pickling, preserving, freezing and cooking over fire as well as how to conserve energy and water in the home. Darina will also teach some bread essentials and do her utmost to encourage you to keep a few hens for protein rich eggs! You'll leave with a simple to do list and the resources to build resilience, plan and prepare with confidence. Weather permitting, we’ll walk through the farm and gardens to reconnect with the forgotten skill of foraging for both food and medicine.
It is time to get back to basics, up-skill and be prepared.
What You’ll Learn:
Good to Know:
As we may spend time walking and learning around the farm, please bring suitable clothing and footwear - and allow for changeable weather!
Refreshments included; Tea and Coffee and biscuits will be served from 1.30pm so please arrive on time to sign in, meet other students and get ready for a busy afternoon of learning
The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274
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.
