Welcome to the multi-award-winning Ballymaloe Cookery School which has been delivering a first class culinary education to students all over the world since 1983. We are proud of our long-standing tradition of excellence and our Slow Food philosophy.

Our prestigious 12 Week Certificate is internationally recognised and has been the first step on the culinary journey of many well-known chefs, food producers and food writers around the world. The Ballymaloe Cookery School Alumni are a wide network of people from all walks of life and all age-groups. Each year we are delighted to invite many distinguished guest chefs to participate in our school curriculum. 


Organic Farm

Ballymaloe Cookery School students (whether they are participating in the 12 Week Certificate or our short courses) gain an understanding of the fundamentals of organic food production. One of our greatest assets is our organic farm, and it is this that sets us apart from other cookery schools. Our students benefit directly from the fresh daily produce of the farm, learning to cook with only the finest quality ingredients. We are fortunate to be situated in one of the most fertile parts of Ireland with an enviable climate and a maritime influence. 

Student to Teacher Ratio

Our renowned Lecturers include

Darina Allen

Founder of Ballymaloe Cookery School, TV Chef & Author

Rory O'Connell

Co-Founder of Ballymaloe Cookery School, Chef & Author

Rachel Allen

TV Chef & Author

Short Courses