Tuesday, March 3, 2026
Tuesday, March 3, 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.
The majority of Irish sweaters are not made with Irish wool, they are just knitted in Ireland- a fact which many people are unaware of. The reason for this is more complex than you may expect, both Blatnaid Gallagher, Founder of the Galway Wool Coop, and Jean Long, Master Hand Knitter, have made it their business to understand why and advocate for a change. This 1 day course will unpack this issue and invite you to learn and respect what farmers like Blatnaid and craftspeople like Jean are doing in the restoration of heritage breeds like Galway Sheep and creating a demand within the business of Irish Wool.
What You’ll Learn:
Course Elements
Good to Know
Additional Info
Part-Funded Places Through NOTS:
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. Book directly through the to avail of the discount and join the course for just €110. Once you sign up and pay the reduced rate through NOTS, they will notify us, and you will be all set for the course on March 3rd! Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time).
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.