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.
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Parmesan, Gruyére Cheese Soufflé
Imokilly Cheddar Cheese Soufflé, Chives
Goat Cheese, Thyme Leaf Soufflé
Pork, Spinach, Fresh Herb Terrine
Pâté de Campagne with Confiture d’Oignons, Cornichons, Radishes
Game Terrine; Celeriac Remoulade
Plum, Apple Chutney; Beetroot, Ginger Relish; Tomato, Chilli Jam
Elizabeth David’s Red Pepper Chutney;
Pear or Nashi Chutney, Lemon Verbena
Green Tomato Chutney
Date and Coconut Chutney
Finnochio and Red Onion Salad
Aubergine Salad, Olives and Sundried Tomatoes
Aubergine Salad, Roast Red Pepper, Marjoram
Green Salad, Pomegranate Molasses Dressing
Butter, Milk Dough; Tomato, Fennel Bread; Pretzels
Crêpes, Orange Butter; Crêpes, Salted Caramel Butter
Reynard’s Buckwheat Pancakes, Chocolate, Toasted Hazelnuts
Demo – Puff Pastry
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.