Ballymaloe Artisan Food School
In an old, apple barn hidden in the middle of a 100-acre organic farm in the lush, rolling countryside of East Cork an exciting new educational project is taking shape.
The Ballymaloe Artisan Food School is the first school of its type in Ireland and one of only a handful of similar schools anywhere in the world. Its purpose is to provide those with a passion for traditional food production with a place where they can master all the skills and techniques they need.
The courses offered will be intense, practical and focussed.
While some students will attend simply for the pleasure of knowing how to brew beer, butcher lamb or bake bread, it is anticipated that many others will want to make professional use of their newfound expertise. For this reason the senior lecturers will not only be outstanding producers, but will also be able to explain how to set up and run an artisan food business. The Ballymaloe Artisan Food School is a sister establishment to Ballymaloe Cookery School and shares the same principles and philosophy.
The emphasis is on using local, seasonal, organic ingredients and proven, time-honoured methodology. It is authenticity and, above all else, flavour that matters. The new school will be publishing its 2011 programme in February. In the meantime, if you are interested in learning more please contact cathriona@cookingisfun.ie
The 2011 programme
Cheese and Dairy
A two-week cheese making course. Week one will be spent in the school learning the history, principles and science of producing cheese, butter and Youghurt. You will make your own cheeses using both cow and goat milk. Week two will be spent getting hands-on experience working with an artisan cheese maker.
Preserves
A Three Day Course, master the art of producing jellies, jams, pickles, chutneys, confit, cystallizing, candying, drying and more besides. Continuous demonstrations combined with practical sessions. Learn how to make traditional recipes and to design your own.
Basic butchery
A one-week course, covering a different meats - pork, beef, lamb and fowl – starting in the field and ending in the freezer. Demonstrations followed by practical sessions. At the end of each week you will have a freezer full of food to take home. You can do part or all
Smoking
Details to Follow
Micro-brewing
A Practical introduction to brewing your own beer. A one day course.
Baking
A two-week course concerned primarily with the baking of bread. Week one will be spent in the school learning the history, principles and science of bread making as well as in baking as many as 20 different types of bread. Week two will be spent getting hands-on experience working in an artisan bakery.