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Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM. Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.



  • How to prepare raywing

Ray with Black Butter

Warm Raywing with Coriander and Spring Onion

Poached Raywing with Cucumber or Thyme Hollandaise Sauce

Ray and Tapenade Terrine

Roast Loin of Pork with Crackling; Spiced Aubergines and

Roast Belly of Pork with Thyme Leaves with Rhubarb Sauce

Roast Belly of Pork with Green Olive Tapenade and Rocket Leaves

Slow-cooked Pork Shoulder with Fig and Fennel

Spiced Cauliflower and Tomato with Flat Parsley

  • Brandy snap cups

John Desmond’s Caramel Ice-Cream in Brandy Snap Cups with Bananas and Caramel Sauce

Caramel Ice-Cream with Salted Peanuts, Caramel Popcorn and Chocolate Sauce

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.