The prestigious Ballymaloe 12 Week Certificate is based on a structured program covering a wide variety of world cuisines and culinary techniques. Students are equipped with all the necessary skills to start a career as a professional chef.

Whatever your cooking ability we have a course for you. Choose from a selection of courses ranging from 1/2 a day to a full intensive week.

Cookery demonstrations take place almost every weekday at the School from 1.45pm to 5.00pm. Join our students for an afternoon.

Darina writes a weekly article on food issues in The Examiner, featuring the latest happenings in the culinary scene as well as musings on social and environmental issues, along with hot tips on upcoming food-related events. Click below to read the latest letter and access a treasure trove of accompanying recipes..

Did you know that our gardens are open to the public year-round? A most pleasurable morning or afternoon can be passed meandering from one to the next. Wander through at your own pace alone or with friends or, if you prefer, our knowledgeable Garden Guides can accompany you during your visit...

This Autumn sees the publication of 4 brand new titles by Ballymaloe Cookery School teachers:
Darina Allen's 'Grow, Cook, Nourish', Rory O'Connell's 'Cook Well, Eat Well', Rachel Allen's 'Home Baking' and Philip Dennhart's 'Saturday Pizzas'.