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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.
Below is details of the menu for this day.

Parmesan and Gruyére Cheese Soufflé 

Imokilly Cheddar Cheese Soufflé with Chives;

Ardsallagh Goat Cheese and Thyme Leaf Soufflé

  • How to make a coarse pâté

Pâté de Campagne; Confiture d’Oignons and Cornichons and Radishes

Game Terrine; Celeriac Remoulade; piced Cranberries

Pork and Spinach Terrine with Fresh Herbs

Beetroot and Ginger Relish; Elizabeth David’s Red Pepper Chutney

Finnochio and Red Onion Salad

Aubergine Salad with Olives and Sundried Tomatoes

  • Bread

Butter and Milk Dough with various seeds

Pretzels, Garlands, Cluster of Rolls, Sesame Twists 


Crêpes with Orange Butter; Crêpes with Bananas and Toffee Sauce

Crêpes with Salted Butter Caramel and Jersey Cream

Reynard’s Buckwheat Pancake with Chocolate and Toasted Hazelnuts (recipe only)

Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.