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Ballymaloe Cookery School is situated on a 100-acre organic farm, which produces the freshest vegetables, fruit, meat and dairy products, all of which are used in the kitchen every day. We teach a diverse range of cooking styles but the fundamental message we pass on to our students is the importance of putting time and effort into sourcing the highest-quality ingredients.
Ballymaloe is a family-run estate in Ireland that offers a variety of experiences, from dining and accommodation to cooking classes and events. Learn about the history, the food, the wildlife and the gift vouchers of Ballymaloe.
Learn to cook with organic produce from the school's 100 acre farm at this award-winning cookery school. Choose from 12 Week Certificate, short courses, or daily demonstrations with renowned chefs and teachers.
Learn to cook with passion and harmony with the landscape at Ballymaloe Cookery School, the only cookery school on an organic farm. Meet the founders, guest chefs and teachers who share their knowledge and experience of Slow Food and local produce.
Learn how to cook sustainably and professionally at Ballymaloe Cookery School, located on an organic farm in Ireland. The course runs three times a year and covers a range of skills, from fish filleting to fermenting, and includes student accommodation and extra workshops.
Learn how Ballymaloe Cookery School was founded by Darina Allen and her brother Rory O'Connell in 1983, inspired by their mother Myrtle Allen's passion for local and seasonal food. Discover how the school became one of the most prestigious cookery schools in the world, with a unique food philosophy and a global network of alumni.
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The Ballymaloe Cookery School (ba-lee-ma-LOO) is a privately run cookery school in Shanagarry, County Cork, Ireland, that was opened in 1983. It is run by Darina Allen , a celebrity chef, cookery book author and pioneer of the slow food movement in Ireland.
