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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.

Seafood Chowder; Mediterranean Fish Soup with Rouille

Carpaccio of Scallops with Chilli, Lemon and Coriander

Scallops with Beurre Blanc

Scallop Mornay (recipe only)

  • How to cook Lobster

Ballymaloe Hot Buttered Lobster; Lobster with Cream and Fresh Herbs

Lobster Fettuccini (recipe only); Lobster Ravioli (recipe only)

Lobster Vol au Vent

Oyster Mushrooms with Marjoram; French Beans;

Deep Fried Scallions or Spring Onions

  • How to cut a vol au vent and feuilliteé

Apple and Geranium Vol au Vent; Tarte Tatin

  • More delicious ways of using up puff pastry trimmings

French Wafers; Sacristains; Sugar Biscuits

  • Petit Fours 

Ballymaloe Chocolate Truffles; Mary Risley’s Chocolate & Raspberry Truffles

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.