Date: Mon 12th Sep to Wed 14th Sep
Start Time...: 9:00 am
End Time Last Day (Approx) : 2:00 pm
Price: €845
Demonstrations: 3
Hands on Sessions: 2


Join us for this exceptional course celebrating the shortest possible time from Farm to Fork.  September is the perfect time of year to enjoy wonderful produce from our glasshouses and outdoor vegetable productions areas.

These include

  • - Wonderful Vine Ripened Heritage tomatoes
  • - Fresh Cucumbers 
  • - Aubergines, Peppers, Chillis and Courgettes.
  • - Crisp Fresh Salad Leaves
  • - Green Beans
  • - Local Free Range and Organic Beef, Lamb and Poultry

We will also show you what to do with wonderful free range and organic meat from our own and other local farms.  

We will show you how to use all this fabulous produce to its full and give you the chance to sample all the wonderful delights we make.  

What you’ll learn
•    Great recipes for you to use to make the most of the freshest ingredients
•    Tips for forward finding and buying the best produce.
•    How to create a visual feast with simple presentation tips

Course elements
•    A tour of the organic farm, gardens, dairy and greenhouses, which provide much of the seasonal produce you’ll be cooking with
•    Three 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
•    Two practical, hands-on sessions in the kitchens, where you can cook 2-4 dishes from each demonstration. With a high teacher to student ratio of 1:6, there’s plenty of support and guidance while you master the recipes, learn to make the most of your ingredients and gain a deeper learning experience. Let your teacher know if there are specific techniques you’d like to master, as seen in the demonstrations

Good to know
•    Breakfast and lunch included; eat alongside fellow students, our teachers and gardeners
•    Often you’re able to watch the cows being milked, the sourdough loaves being made and gather produce for the days cooking with the gardeners
•    A pack of the recipes will be provided for your ongoing reference 
•    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.
Terms and Conditions

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