Ballymaloe Cookery School's 'Long Table Dinner in the Glasshouse' was first held in the summer of 2012 and has now become an annual event, drawing food-lovers, artisan producers and chefs from all around the world. Held under the canopy of our extensive glasshouses, Chef Rory O'Connell and his culinary team dream up an inspiring menu based on seasonal, local and, of course, organic ingredients for 100 expectant guests. Each July, one of the glasshouse bays is transformed with white table linen, sparkling wine glasses and pretty flowers. Guests are treated to an array of imaginative dishes and exciting flavours as they listen to music by 'The Gardeners' and connect with friends and fellow food fanatics. Some of Rory's culinary delights have included:
- Melon & Verbina Soup and Chilled Tomato Water with Nectarine & Lemon Basil
- Farm-Cured Ham braised in High Bank Cider with Ballyhoura Mushrooms
- Smoked Ballycotton Pollack with Marsh Samphire & Roast Peppers
- Wild Blackwater Salmon, Beetroot & Dill Gravalax
- Summer Purslane with Buttermilk Dressing, Roasted Hazelnuts, Triskel Goat's Cheese & Garden Plum Membrillo
- Vanilla, Blackcurrant & Strawberry Bombe
- Champagne & Summer Fruit Jelly, Nut Cones
Colm McCan, Head Sommelier at Ballymaloe House, then carefully selects a range of organic, biodynamic and natural wines, chosen to compliment both Rory's menu and the al-fresco setting of the glasshouses. Colm's choices are always from the highest quality producers and never disappoint! Here are the wines that were served at the 2014 Long Table Dinner:
- 'The Ballymaloe Bellini' - Meyer Fonne Cremant d'Alsace Brut Extra with a touch of Elderflower Cordial - a lovely summer welcome!
- For the fish course - Meyer Fonne Pinot Blanc Vielles Vignes 2013, Alsace - "a lavish, full-bodied white with rounded honey flavours over hints of apricot, touches of lemon and a fine, medium length, clean finish"
- For the ham course - La Stoppa Trebbiolo Emilia Rosso, Emilia Romagna 2012 - "juicy and lush...with notes of cherry, red berries mingle with wild notes of blackcurrants, fig, prunes, mulberry, plum..."
- For dessert - Clos Uroulat, Jurançon, SW France 2012 - "..lovely, dense, honeyed sweetness. Full, rounded, minerally, quiet soft and open but with good acidity and an overall delicious style"
One of the chief purposes of this annual event is to give recognition and exposure not only to our own growers, but also to the many Irish artisan food producers, suppliers and chefs who are striving to provide us with the finest quality organic food products. Ballymaloe Cookery School has long-established relationships with many of these producers in the Cork area and beyond, and we are delighted to welcome them to the Long Table Dinner each year. Proceeds from the Long Table Dinner in the Glasshouse benefit the East Cork Slow Food Educational Project.
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