Monday, January 19, 2026
Monday, January 19, 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.
Join us for a series of ½ day courses in the Apple Orchards here at Ballymaloe Cookery School, Organic Farm & Gardens as we tend the trees during the Winter season. Head Gardener at Future Orchard, Chris Troy, will lead this Hands-On series covering the following topics:
Whether you have your own orchard, are considering obtaining an orchard, or just want to spend some afternoons outdoors learning a new skill, this course is for you. This series is scheduled for every Monday afternoon from January 12th until February 16th. Sign up for all, some or one of them!
If you have a specific date in mind to book, please complete the booking online on the page dated for that day. If you want to book all courses, please book on the Full Series Package course listing and receive a discount.
Good to Know:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. TBC. Please contact for further details.
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.
