Ballymaloe Cookery School is the original on-farm cooking school, situated on a 100 acre organic farm. We have an acre of glasshouses, which act like a protected garden, providing us with an abundant variety of vegetables and fruits throughout the year. We have our own happy free-range livestock including pigs, beef and dairy cows and hens to provide us with fresh eggs. Our extensive gardens include a herb garden and an urban garden, showing what you can grow in a small, urban environment. We draw on all these resources with a farm-to-fork philosophy that is integral to our way of life. We feel this makes Ballymaloe Cookery School a very special place and we’re delighted to be able to share it.
There is plenty of time in the kitchen but also plenty of time learning about the other aspects of the farm and school that make Ballymaloe Cookery School unique.
Student feedback on this course
“This course was fantastic! Both my daughter and I truly loved our experience which included some of everything that we were looking to learn about: gardening, composting, slow food and so many aspects of cooking. We were exposed to so much that we had a truly enriching experience. The warmth of the entire staff at the Cookery School makes it such a magical place. We are forever changed and inspired by our week.”
“This course was such a wonderful experience and will have a significant impact on how I view and treat food from now on. I loved the great balance between hands on cooking, high quality demonstrations and discussions about producing and sourcing high quality and natural food. I was also impressed with the emphasis on ensuring that nothing is wasted, something I will think much more carefully about in the future.”
What you’ll learn
- Sow a seed, learn the basics of organic growing and how to make compost
- Make your own cheese, starting with the fresh milk from our Jersey herd
- How to work with a glut of produce: what to do when your growing is too successful!
- Learn many recipes to make the most of the wonderful seasonal produce
- Aspects of life on an organic farm
- A tour of the organic farm, gardens, dairy and greenhouses, which provide much of the seasonal produce you’ll be cooking with
- 4 demonstration sessions, showing how dishes are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork. Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions
- 3 practical, hands-on sessions in the kitchens, where you can cook 2-4 dishes from each demonstration.
- While plenty of time will be spent in the kitchen, this course also sees students helping in the dairy, out and about around the farm, helping to gather produce for the days cooking with the gardeners and meeting many of the suppliers that help us produce wonderful food
Good to know
- Breakfast and lunch included; eat alongside fellow students, our teachers and gardeners
- This course includes a dinner in Ballymaloe House one evening
- It also includes a fishing trip from Ballycotton Harbour, weather permitting
- A pack of the recipes will be provided for your ongoing reference
- Bring your own wellies and waterproof coat if its wet weather
- Accommodation available within our grounds and close by
- There’s plenty to do and explore in the area
Please note gallery is a selection of images but may not represent actual dishes featured on the course.