Day's Kitchen: From Ballymaloe Cookery School to Masterchef
Since graduating from our 12 Week Certificate course in 2012, Charlie Day has gone on to launch...
Many people have less than fond memories of Carrageen Moss, partly because so many recipes call for far too much carrageen. It is a very strong natural...
Happy New Year everyone! Today, of course, in addition to marking the Feast of the Epiphany, we are celebrating Nollaig na mBan (Women's Little Christmas)....
In 2014, Ballymaloe Cookery School engaged TrueOutput, a design company based in Waterford City, to collaborate on the re-design of the cookery school brochure...
This month, 12 Week graduate Kate Moriarty guest blogs for us. Here's what she has been doing since completing the 12 Week Certificate course in 2013:
Since...
Deborah Koons Garcia is an award-winning documentary filmmaker from California whose name is most likely relatively unknown on this side of the Atlantic, but...
As it's National Bread Week this week, we thought we'd share a recipe for one of our favourite breads here at Ballymaloe Cookery School - Traditional Spotted...
Wild Irish salmon is a now a rare treat, as for the last couple of years we have managed to get a small number from fishermen on the Blackwater river. We ...
#ClimateJustice2015
2015 is an auspicious year; at least, that was the positive message that Dr. Tara Shine, Advisor to the Mary Robinson Foundation on...
Our most recent Slow Food event here at the cookery school, on the eve of World Environment Day, was centred around the critical topic of food waste, a global...
