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.
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.
Below is details of the menu for this day.
Course is subject to change
Please note that the demonstration commences a littler earlier than usual today - 1.30pm
Moroccan Lentil Soup
Summer Vegetable Bean and Spicy Sausage Soup
French Peasant Soup
- Bread
Crusty Bread Sticks; Sunflower Bread; Fougasse
- How to make a lamb stew
Ballymaloe Irish Stew with Pearl Barley
Lamb Stew with Pearl Barley Pilaff and Fresh Herb Gremolata
- How to cook spring cabbage
Buttered Spring Cabbage
Variation: Buttered Cabbage with Thyme Leaves or Green Sichuan Peppercorns
Cut and Come Kale – a heritage vegetable
Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing
Rhubarb Fool with Shortbread Biscuits
Green Gooseberry Fool (depending on blossom)
Blackcurrant Fool (from frozen fruit)
Little Strawberry Shortbreads, Shortbread Sweethearts
- Petit Four Ballymaloe Fudge
Brioche
Brioche Cinnamon Butter Bun
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.
