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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 make a smooth pâté 

Ballymaloe Chicken Liver Pâté served in a variety of ways Melba Toast or Crusty White Plait

  • Bread – White Yeast Bread 

Ballymaloe White Yeast Bread, Plait, Rolls

  • Identifying round fish
  • How to fillet round fish 
  • Little fish gratins
  • How to make Mornay sauce
  • How to make bread crumbs

Gratin of Cod, Hake or Grey Sea Mullet with Buttered Crumbs

Duchesse Potatoes  

Cod with Bay Leaves and Tomato Fondue

  • Seasonal vegetable

Piquant Beetroot; Sprouting Broccoli

Steamed New Potatoes 

A Classic Lemon Meringue Tart, Tartlets and Petit Fours

Lemon Meringue Cake

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.