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Who doesn’t love to get a little hamper of delicious and hard-to-come by edible treats? Some savoury, some sweet…..

How about Tomato and Chilli Jam, Rocket Pesto, Apple and Rosemary Jelly, Kumquat Marmalade, Blackcurrant Pastilles, Salted Caramel Sauce, Medjool Date and Walnut Confit.…

 

 
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.

Related Afternoon Cookery Demonstrations


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Student Accommodation
Accommodation Available

Accommodation is available in our shared self catering cottages at the Ballymaloe Cookery School for this course. You may select to reserve accommodation when booking if you wish.

Rates  2022

  • Single Room €85 per person per night
  • Twin Room €50 per person per night

Breakfast in the Cookery School is provided on our short courses for all our students. 

Alternative rates are available for our 12 Week Certificate Course, 5 Week Summer Course and 6 Week Sustainable Food Course.

Ballymaloe House (4 KM from Cookery School) also provides accommodation for those who enjoy a little more luxury.

What our students say

"fabulous course! I had a great time thank you!"
 
A Student
Introductory Course Part 3

What our students say

"Thoroughly enjoyed the course, have come away feeling really inspired! Have made a number of the recipes since I have returned home which has gone down very well with family and friends! Found the whole atmosphere at the cookery school very friendly with a wonderful ethos, everyone was so helpful and friendly. Rachel was so approachable, knowledgable and went out of her way to answer questions and source recipes in response to queries, would highly recommend the course."

A Student
Rachel's Bake

What our students say

This was my 2nd year at the cookery school. Myself and my sister are going to make this an annual event. I cannot tell you how rejuvenated I was after spending the week in Shanagarry followed by a long weekend at the hotel. We just felt like we were on retreat from the world and made so welcome by all the family and staff. A special mention to Mamie our kitchen chef (please pass on our thanks) who looked after us so well. So looking forward to either part 2 or part 4 next year.

A Student
Introductory Course