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Brunch Masterclass

Brunch - the word alone evokes lie-ins and Sunday papers, the smell of freshly brewed coffee and the anticipation of relaxed socialising and gentle indulgence. Yet, mastering some of the skills that go into making a good brunch great can be off-putting even for confident cooks.

This half-day course is designed to give you all the secrets into creating perfectly prepared dishes, including all the technical flourishes to make your brunch worthy of any professional kitchen. Taking inspiration from Ballymaloe Cookery School founder Darina Allen’s extensive travels, we will guide you through some of the finest brunch dishes from around the world, and how to deliver them flawlessly. Whether it’s to entertain family and friends or to develop a brunch menu within your own food business, this course gives you all the tools you need. 


What you get:

•   A tour of our organic farm, gardens, dairy and greenhouses

•   Hands-on demonstration in how to prepare ten of our favourite seasonal brunch recipes, from mouthwatering dishes from France, Mexico, America, India, Sri Lanka and the Middle East

•    A guide to sourcing the best ingredients for the best results

•    Tips in forward planning and saving time

•    Professional secrets to presentation


Student feedback: “I thoroughly enjoyed the course and learned a lot, I’ve used some of the recipes already and really enjoyed them. I also met lots of lovely people that afternoon and I’m now looking forward to attending another course later this year.”


Sample menu:

Bill Granger's Ricotta Hotcakes with Honeycomb Butter

Corn Fritters with Roast Tomatoes, Bacon and Avocado Salsa

Reynard’s Dutch Pancakes

Eggs Bhurji

Breakfast Frittata with Cheese, Cherry Tomatoes, Bacon and Basil


Toasted Nut and Grain Granola

Chilled Grapefruit, Ginger Sugar and Mint

Ballymaloe Cookery School Homemade Yoghurt

Breakfast Scones

Virgin Mary

Fresh Tomato Juice

Plus recipes for:

Kumquat Marmalade 


Freshly Squeezed Juices 


Please note:          

All demonstrations are given in our professional kitchen, with overhead mirrors and monitors for close up work. 

A pack of all the recipes demonstrated is provided as part of the course fee

Interested but timings don’t work? Don’t worry, we run this course several times a year so please check back for further dates

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.