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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.

Course is subject to change

Please note that the demonstration commences a littler earlier than usual today - 1.30pm

Moroccan Lentil Soup

Summer Vegetable Bean and Spicy Sausage Soup

French Peasant Soup

  • Bread

Crusty Bread Sticks; Sunflower Bread; Fougasse

  • How to make a lamb stew

Ballymaloe Irish Stew with Pearl Barley

Lamb Stew with Pearl Barley Pilaff and Fresh Herb Gremolata 

  • How to cook spring cabbage 

Buttered Spring Cabbage 

Variation: Buttered Cabbage with Thyme Leaves or Green Sichuan Peppercorns

Cut and Come Kale – a heritage vegetable

Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing

Rhubarb Fool with Shortbread Biscuits

Green Gooseberry Fool (depending on blossom)

Blackcurrant Fool (from frozen fruit)

Little Strawberry Shortbreads, Shortbread Sweethearts

  • Petit Four Ballymaloe Fudge 


Brioche Cinnamon Butter Bun

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.