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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.

  • Potted fish
  • Little Pots of fish pâté

Potted Prawns or Shrimps, Thyme Leaves, Marjoram or Ginger

Rory’s Potted Shrimp with Chilli, Garlic and Coriander

Ballymaloe Salmon Pâté, Fennel

Crab Pâté with Herb Mayonnaise and Potato Crisps

Potted Crab, Melba Toast 

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

Smoked Mackerel Pâté, Fennel on Melba Toast

  • Bread

Bread Sticks; Variation: Chocolat Bread Stick; Sunflower Bread

  • Stews - How to make a lamb stew

Ballymaloe Irish Stew; Bantry House Irish Stew (recipe only)

Slow-Cooked Lamb with Cannellini Beans, Tomatoes and Rosemary

Lamb Stew with Bacon, Onions, Garden Herbs, Pearl Barley Pilaff, Fresh Herb Gremolata

Variation: Lamb Stew, Haricot Beans; Spiced Lamb, Aubergines

  • Traditional Irish potato dishes - champ variations


  • How to make a fruit fool

Blackcurrant Fool; Autumn Raspberry Fool

Blackberry, Apple Fool; Damson Fool

Jane's Biscuits - Shortbread Biscuits

Shortbread Stars, Strawberries, Cream

Fresh Strawberry Shortcake

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.