October 24, 2018
Ballymaloe House and Cookery School are nestled in the green countryside of East Cork in Ireland. Lettice had the pleasure of spending a weekend eating, drinking and learning about fresh produce and the importance of provenance in cooking. In 1964 Ballymaloe opened to the public and had been producing delicious food with ingredients sourced from local suppliers and their own farms.
The Ballymaloe Cookery School is a stones throw away and full of chefs in training from across the UK. Using what is grown on site, the pupils are taught to work with the seasons to create their menus. We visited in late autumn and were treated to an abundance of kale, heritage tomatoes, gauds and pumpkins.
Wandering around the gardens, Ballymaloe boasts an acre of glasshouses which are a feast of fresh, organic produce. The urban garden, herb garden and apple orchard provide an abundance of ingredients for the cookery and school and restaurant. The site boasts a maze, amphitheatre and lots of animals to visit. We were overwhelmed with the beauty of the gardens as well as the delicious food we were given all weekend.
Autumn Vegetable & Chorizo Broth
Wild Golden Chanterelle Mushroom Crème Brûlée
Panfried Ballycotton Hake with Scallops, Herb Salsa & Cauliflower Purée
Whitegate Potatoes & Crushed Carrot & Parsnip
Salad of Garden Leaves
Selection of Irish Farmhouse Cheese
Herb Tea, Barry’s Tea or Golden Bean Coffee with Petits Fours
Botanical Highballs full of fresh mint, fresh apple juice, apple wine and vodka.