Thursday, March 19, 2026
Thursday, March 19, 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.
Slow Food farmer of Woodside Farms, Noreen Conroy, is renowned for her free range pork, bacon and sausages. Noreen believes that if you want high quality pork you must start with a traditional breed. Their wonderful pork is the meat of pure traditional Saddleback and Gloucester Old Spot pigs which they breed, rear, butcher and process themselves. They feed their pigs only on locally grown rolled wheat and their own vegetables, to produce a slow-maturing, flavoursome meat - and the difference is clearly in the taste. The pigs travel just six miles to Midleton to be slaughtered by a local butcher and the same trip to be sold at market, which combined with the use of local feedstuffs, means their produce has virtually no carbon footprint. A real nose to tail operation.
Complementing this session is hearing from Organic Pig Farmer, Siobhan Hubbard of Newbard Farm, a family-run farm in the heart of Lismore. At Siobhan’s farm, they expertly blend time-honoured farming traditions with innovative sustainable practices, showcasing their commitment to both heritage and progress. A significant aspect of the farm operations is the specialisation in heritage pig breeds, which highlights Siobhan’s dedication to ethical farming.
This boots on the ground day course will focus primarily on raising heritage pigs and is suitable for small scale to commercial scale production. It will also include a butchery demo that will cover the basics of how to get popular cuts from a ½ pig so that you feel empowered to start consuming pork earlier in the food chain.
Course Elements:
Good to Know:
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.