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Details

Date: Mon 1st Apr to Wed 3rd Apr
Start Time: 9:30 am
End Time Last Day (Approx) : 2:00 pm
Price: €795
Demonstrations: 3
Hands on Sessions: 2
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'When Myrtle Allen opened the doors of her home at Ballymaloe in 1964 and invited guests to ‘dine in a country house’, she hoped she would provide those who came with a reason to return and indeed she did.  She also created a thriving rural business that has had influence far beyond its location in Co. Cork.  A country house hotel, renowned for its delicious farm-to-table food long before the term was invented.  Her endeavours also encouraged the founding of the Ballymaloe Cookery School by Darina and her brother Rory O'Connell in 1983.

Sadly Myrtle passed away in June 2018 so we wanted to pay tribute to her legacy with a cookery course showcasing her classic recipes.  It will celebrate what is most wonderful about the food that Myrtle created at Ballymaloe, using the very best produce that East Cork and Ireland has to offer.  You'll have the opportunity to learn some of Myrtle's best loved recipes,in both demonstration and hands-on sessions. We'll enjoy dinner together at Ballymaloe House and eminent food historian, Regina Sexton will give a short talk on Myrtle Allen’s legacy.'

What you’ll learn about

  • Plenty of Ballymaloe Classics from our extensive repetoire
  • An understanding about Myrtle Allens impact on Irish Food
  • The history of Ballymaloe

Course Elements

  • Two demonstration sessions, showing how classic Ballymaloe dishes are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork. Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions.
  • Two morning practical sessions the following morning to try them out for your self
  • Dinner in Ballymaloe House on Monday evening with Family members.
  • A guided tour of our organic farm, gardens, dairy and glasshouses so you can see where much of our produce comes from.
  • Breakfast each weekday morning.

Good to know

  • A pack of the recipes will be provided for your ongoing reference 
  • Our Shop will be open for further inspiration: cookery books, equipment and select ingredients
 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.