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
Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Mussels, Shrimps, Palourdes, Cockles, Periwinkles and Sea Urchins if available
Oyster Leaves (Mertensia maritime) and Sea Urchins
Casserole Roast Chicken with Marjoram or Tarragon
Spatchcock Chicken with Verdura Mista, Mayonnaise and Basil Pesto
Spatchcock Chicken with Rosemary and Chilli Oil (recipe only)
Carrageen Moss Pudding with Sweet Geranium and Irish Coffee Sauce
Honey Carrageen Moss Pudding with Sorrell and Chocolate Soil
New season’s Rhubarb and Strawberry Compote
Poached Apricots with Sweet Geranium Leaves; Green Gooseberry and Elderflower Compote (depending on blossom)
Elizabeth Mosse’s Gingerbread - Molten method: loaf and square tin – serve with apple purée; Porter Cake – Molten method
Banana and Walnut Bread; V Mrs. Robinson’s Buttermilk Carrot Cake
Beetroot and Walnut Cake, Parsnip and Maple Syrup Cake
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.