Thursday, June 25, 2026
Thursday, June 25, 2026
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. 聽The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
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.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Content subject to change:
Marcella Hazan's Tortellini, Parsley, Ricotta, Alfredo Sauce
Tomato and Cream Sauce to serve with Cappelletti
Gillian Hegarty’s Ravioli with Sage Butter
Duck Legs with Onion and Thyme Leaves
Duck Legs with White Turnips
Duck Legs Braised with Indian Spices and Llewellyn’s Balsamic Vinegar
Duck Legs with Honey and Rosemary served with a salad of organic leaves
Duck Confit Salad, Rocket, Apple, Walnuts
Salad of Organic Leaves, Parmesan, Lemon Juice
Gateau Pithivier
Rory’s Pithiviers with Chocolate and Orange
Palmiers, Butterflies, Bow Ties
Alicia’s Cheese Straws
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.