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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.

Warm Salad of Gubbeen Bacon, Poached Egg, Coolea Cheese

Carpaccio of Sea Mullet, Haddock or Hake, Rosemary Oil

Hot-Smoked Salmon, Tomato Salsa,Hollandaise Sauce

  • Poaching Fish 
  • Warm Emulsion Sauce - Hollandaise Sauce 

Poached Organic Salmon; Hollandaise Sauce

Poached Grey Sea Mullet; Sauce Beurre Blanc

Baked Organic Salmon; Vietnamese Cucumbers

Garden Peas, Mint; Melted Leeks; Leeks, Peas

Swiss Chard 

  • Flaky pastry tarts: Covered plate tarts

Ballymaloe Apple Tart; Blackberry, Apple, Rose Geranium Tart

Green Gooseberry Tart, Elderflower Cream or Plum Tart

  • Custard-Base ice-cream

Vanilla Bean Ice-Cream; Cinnamon Ice-Cream; Chai Ice-Cream

Malaga Raisin Ice-Cream, Pedro Ximenez

Cornstarch Ice-Cream (recipe only); Milk Ice-Cream (recipe only)

  • Homemade custard - Crème Anglaise

Petit Fours: Glazed Fruits (physalis, cherries, clementines, grapes, strawberries….

Use leftover pastry trimmings to make Eccles Cakes

  • Bread of the WeekLight Rye Loaf; Anton’s Rye Bread
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.