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
Warm Salad of Little Gem, Gubbeen Bacon, Poached Egg, Coolea Cheese
Carpaccio of Sea Mullet, Haddock or Hake, Rosemary Oil
Carpaccio of Bream or Haddock or Grey Sea Mullet with Salmon Eggs and Dill or Fennell Flowers
Hot-Smoked Salmon
Baked Plaice or Turbot or Brill with Chantrelles and Herb Butter
Baked Organic Salmon with Vietnamese Cucumbers
Garden Peas, Mint; Melted Leeks
Salad of Winter Leaves, Skye Gyngell’s Dressing
Ballymaloe Apple Tart; Blackberry, Apple, Rose Geranium Tart
Green Gooseberry Tart, Elderflower Cream or Plum Tart (recipe only)
Vanilla Bean Ice-Cream; Cinnamon Ice-Cream; Chai Ice-Cream
Malaga Raisin Ice-Cream with Pedro Ximénez
Petit Fours: Glazed Fruits - physalis, cherries, clementines, grapes, strawberries….
Use leftover pastry trimmings to make Eccles Cakes
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.