Ballymaloe Cookery School's '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, our 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 Gardners' 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
- Summer Purslane with Buttermilk Dressing, Roasted Hazelnuts, Triskel Goat's Cheese & Garden Plum Membrillo
One of the main purposes of this annual event is to give recognition and exposure to not only our own growers, but also 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. A minimum of 5% of ticket value from the Long Table Dinner in the Glasshouse goes to Slow Food which helps with the East Cork Slow Food Educational Project.
Please note gallery is a selection of images but may not represent actual dishes featured on the course.