Ballymaloe House may have availability during this course and there is plenty of alternative local accommodation.
Accommodation is not available at the Ballymaloe Cookery School during this course.
Booking Unavailable
French Peasant Soup; Winter Vegetable and Bean Soup with Spicy Sausage
Traditional Roast Chicken with Fresh Herb Stuffing, Giblet Gravy and Bread Sauce
Traditional Roast Stuffed Turkey with Fresh Herb Stuffing (recipe only)
Traditional Roast Stuffed Pheasant with Game Chips and Cranberry Sauce
Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce
Dragoncello Sauce; Rory’s Almond Sauce
Roast Potatoes; Creamed Winter Celery
Swede Turnips with Caramelized Onions
Rory’s Swede Turnip Purée with Olive Oil and Parmesan
Victoria Sponge,Raspberry Jam, Cream or Kumquats and Cream
Kumquat Compote; Mini Sponges (recipe only)
Summer Pudding; Winter Blackcurrant Pudding
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.