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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.

Smoked Mackerel and Fennel Pâté, Croûtes or Crostini, Cucumber Pickle

Smoked Mackerel Pâté, Potato Crisps, Dill or Fennel Sprigs and Flowers

  • Potted fish

Variations: Potted Shrimp, Chilli, Garlic,Coriander

Melba Toast; White Yeast Bread Rolls; Croutini

  • How to make a lamb stew

Ballymaloe Irish Stew with or without Pearl Barley 

Bantry Irish Stew; Colcannon

Lamb Stew with Bacon, Onions, Garden Herbs

Variations: Lamb Stew, Haricot Beans (recipe only)

Lamb Stew, Spices (recipe only)

Colcannon; Buttered Cabbage, Thyme Leaves or Melted Leeks

  • How to make a fruit fool                        

Blackcurrant Fool; Jane’s Biscuits       

Blackcurrant Parfait, Blackcurrant Coulis         

Variations:   Rory’s Raspberry Fool; New Season’s Rhubarb Fool

Gooseberry Fool (recipe only)

Little Strawberry Shortbreads; Shortbread Sweethearts

  • Petit four or confectionary

Homemade Ballymaloe Fudge 

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.