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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.

Warm Salad of Gubbeen Bacon, Poached Egg, Coolea Cheese

Carpaccio of Sea Mullet, Haddock or Hake, Rosemary Oil

Carpaccio of Bream or Haddock or Grey Sea Mullet with Salmon Eggs and Dill or Fennell Flowers

Hot-Smoked Salmon with Tomato Salsa and Hollandaise Sauce

  • Poaching Fish
  • Warm Emulsion Sauce - Hollandaise Sauce

Poached Wild Salmon with Hollandaise Sauce 

Baked Organic Salmon with Vietnamese Cucumbers

Garden Peas with Mint

Swiss Chard;  Zucchini with Fennel

Salad of Winter Leaves, Skye Gyngell’s Dressing

  • Flaky pastry tarts: Covered plate tarts

Ballymaloe Apple Tart; Blackberry, Apple, Rose Geranium Tart

  • Custard-Base ice-cream

Vanilla Bean Ice-Cream; Cinnamon Ice-Cream; Chai Ice-Cream

Malaga Raisin Ice-Cream with Pedro Ximénez

  • Homemade custard - Crème Anglaise

Petit Fours: Glazed Fruits (physalis, cherries, clementines, grapes, strawberries….

Use leftover pastry trimmings to make Eccles Cakes

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.