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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.

  • Talk about Foraging
  • Green soup – vegetable soup (master technique)

Spinach and Rosemary Soup; Spring Nettle Soup; Seabeet Soup;

Wild Garlic Soup; Spring Cabbage Soup; Radish Leaf Soup with Chervil Cream; Foragers Soup

Sorrel, Tarragon and Swiss Chard Broth

Glazed Belly of Irish Bacon with Piperonata and Colcannon

Traditional Bacon and Cabbage with Parsley Sauce and Scallion Champ or Wild Garlic Champ

Irish Bacon with Mango Relish

  • All-in-one – shortcrust pastry

Field Rhubarb Tart and variations – apple; plum; green gooseberry and elderflower

  • Preserving – Rhubarb and Ginger Jam; Rhubarb and Rosewater Jam
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.