Avoca are hosting an evening with Darina Allen and Irish Country Magazine at Avoca Kilmacanoge (Wicklow) to celebrate the launch of her brand new cookbook, 'Simply Delicious: The Classic Collection'. Taking place on Wednesday, 7th November at Fern House Café, doors will open at 7pm with demonstration commencing at 7.30pm. Please see link below with details on the event: www.avoca.com
No water since mid August, all foliage taken off mid September, tomatoes continue to ripen with a more concentrated flavour. #organictomatoes #growcooknourish #ballymaloecookeryschoolglasshouse #tomatoes
And finally on to @grow_hq with an introduction by the manager Claire McCabe, JB the head chef, spoke about what he does with the freshly picked produce, in the Café and we were shown around the various garden plots by head Gardener Richard. GROW HQ is the home of the GIY movement and our national food education centre in Waterford City. It is the capital of GIY-land, the mothership and a place of joy, healing and GREAT food that embodies all things GIY. In GROW HQ there are no barriers between where food is grown, cooked and eaten. We can’t wait to show you around. To read about how it all came about and the reason GROW HQ exists at all click HERE for The Story So Far. The Location Set on 4 acres in Waterford City, we’re just across the road from University Hospital Waterford at Ardkeen. It’s sort of the last place you’d expect to find people growing food, but that’s why we love it so much. From :- https://giy.ie/grow-hq/about-grow-hq.html
@mahonpointmarket @maireflynn_tannery_restaurant @harty_oysters and next stop a visit to Sarah Richards and her @seagullbakerytramore we we tasted some of the most delicious bread made anywhere in the country, and who else was behind the counter covered in flour but Erica Butler @ericabutlr The Seagull Bakery is a small Artisan bakery based in Tramore, Co. Waterford, Ireland. Sarah Richards a native of Tramore is the owner and sole baker of this seaside microbakery. Sarah, a Crawford Art college graduate, is Ballymaloe trained and worked in the Ballymaloe House Hotel kitchen for a year. Sarah trained with award winning baker Declan Ryan from Arbutus lodge breads in Cork for a short while before starting a small bakery in a Tramore based café The Vic Deli under the banner of Sarah’s bread. Sarah moved the baking home for a number of years where she supplied the local farmers market building up a strong and loyal customer base with her delicious, pure and nutritious breads. In 2013, now a busy mother of three she has converted her art studio into a bakery at the back of her home overlooking the sea. In conjunction with the launch of her new bakery Sarah has introduced a new range of true wild yeast Sourdoughs, inspired after a stint in Scotland with bread guru Andrew Whitley of Bread Matters, co-founder of the Real Bread Campaign in the UK. Sarah shares the concerns and values of the Real Bread Campaign and aspires to deliver Real Bread to the people of the South East of Ireland with her own Sourdough Revolution. #sourdough #sourdoughbread #cookingfromscratch #learnatballymaloe
Next stop a visit to Hartys Oysters, Ring on our #12weekcookerycourse #ballymaloeontour the students got busy and opening, some really delicious oysters. Dungarvan Shellfish Ltd (a sister company of Harty Oysters) was founded in 1985 in the scenic area of Dungarvan Bay in County Waterford. We were the very first company to grow oysters in our county. Jim Harty was a pioneer of Irish oysters as he was one of the first people in the country to recognise the potential for growing oysters in the Celtic Sea. Our Gigas Oysters soon became an Irish ‘speciale’ for the French market, as the nutrient rich waters of the Atlantic and Irish seas combined with the local rivers & streams surrounding Dungarvan Bay create a sweet and meaty unique ‘speciale’ oyster. The Harty family aim to give their customers the highest standard of oyster and we consider our oysters to be one of Ireland’s top luxury food products available today. Harty Oysters produce over 600 tonnes of ‘speciale’ triploid Gigas oysters in 4 sizes:- no: zero (150g +), no: 1 (110g-150g), no: 2 (85g-110g) and no3 (65g-85g). #dungarvinoysters @harty_oysters
#12weekcookerycourse school tour 2nd stop after @mahonpointmarket Paul Flynn of @maireflynn_tannery_restaurant Paul showed us around his very stylish #cookeryschool thank you Paul for Beaning so generous with your information and wise advice #ballymaloecookeryschool #learnatballymaloe #ballymaloeontour
Nourish by Jane Clarke comes to Ballymaloe Cookery School Darina Allen, the matriarch of Irish cooking, welcomes 'Britain's most-trusted dietitian' Jane Clarke to Ballymaloe Cookery School this Thursday, 11 October 2018. Jane will be hosting a Nourish Afternoon Tea for specially invited members of the local community, including those who are living with conditions such as dementia and cancer. The Nourish Afternoon Tea has been designed to highlight the issues around poor nourishment for those who are unwell or vulnerable, and includes specially created recipes that everyone can enjoy. Over the next few months, Nourish by Jane Clarke will be growing a network of Nourish Champions to help support those living with illness and their families. Jane Clarke will also be announcing innovative, groundbreaking initiatives - including bringing the Nourish horse box into communities around the country to hold Nourish Afternoon Teas. Jane Clarke was previously consultant dietitian on the Jamie Oliver School Meals Campaign. 'I want to create a network of inspired, passionate Nourish Champions to help support and nourish those we care about. As we did with the Jamie Oliver School Meals project, the aim is to bring societal change through people power.' Jane Clarke is available for interview. Fo,ress enquiries, contact firstname.lastname@example.org. For more information and recipes, go to the website Nourish by Jane Clarke. @nourishbyjaneclarke
Darina will be live on The Today Show (RTE1) this afternoon from 3.30pm with Deithf and Maura to talk about/cook a recipe from her new cookbook 'Simply Delicious, The Classic Collection' #simplydelicious #theclassiccollection @darina_allen @rteone #thetodayshow
Students were up early this morning to help harvest our #organicpotatoes that will sustain us through the winter #ballymaloecookeryschool #growcooknourish #personalfoodsecuritykit #learnatballymaloe #ballymaloecookeryschoolfarm
That time of year again when we decorate the school with lots of wonderful pumpkins #growcooknourish #pumpkinpatch #autumn #learnatballymaloe
A visit to the #ballymaloebreadshed today of Euro-Toque competition winners and members, I think we just about managed to all fit in. #ballymaloecookeryschool A community of chefs & cooks, Preserving our culinary heritage – Inspiring the future The aim of Euro-Toques Ireland is to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products. The member chefs and cooks are part of a nurturing community of like-minded professionals who pride themselves on being the custodians of Irish food culture.Euro-Toques members work to a high set of principles as set out in the Euro-Toques Code of Honour. This means striving for excellent culinary standards as chefs and always working with quality local produce which is in season (as far as is practicable). Euro-Toques members operate with integrity in everything from sourcing to serving.
#summerpudding #lunch #ballymaloecookeryschool #growcooknourish #12weekcookerycourse
Katie Smith and Maria Castro Gamble, putting the finishing touch to their White yeast bread, ready for baking. #ballymaloebreadshed #12weekcookerycourse #learnatballymaloe #whiteyeastbread #ballymaloecookeryschool @brilliantbake and @mariacgamble
Here are today’s specials @saturdaypizzas open from 12.30-4pm every week… 🍕 Slow roast lamb breast, pickled red onion, aioli and salsa verde. 🎃 Autumn pumpkin purée, mature breee with beetroot, marjoram and gremolata. • • • #saturdaypizzas #ballymaloecookeryschool #growcooknourish
Toby Allen with Paddy O’Connell setting off to represent Ireland at the world Porridge making championships in Scotland. We are all very proud Toby, who is representing Ireland at the “ Golden Spurtel World Porridge making Championships “ in Scotland on Saturday 6th of October. The 25th Annual Golden Spurtle World Porridge Making Championships TM Since 1994, the World Porridge Making Championships have taken place each year in the Scottish Highlands village of Carrbridge. The oaty cook-off draws competitors from across the globe to compete for the coveted Golden Spurtle trophy and title of World Porridge Making Champion. Not satisfied with just oats, water and salt? Don't worry, competitors also battle it out for the speciality trophy in a section that celebrates the versatility of porridge with past winners including Sticky Toffee Porridge, Fruity Date Porridge and Pinhead Risotto with Lemon and Thyme and Parmesan - the possibilities are endless! This year the World Porridge making Championships is on Saturday 6th October 2018 and runs from 10am-4pm. Hosted at: Village Hall, Carrbridge, PH23 3BB, Highland Keep an eye out on our website and Facebook page for more details coming up including the event itinerary and details about this years competitors! #highlands #scotland #scotlandhighlands @tobyallencork @goldenspurtle #porridge #carrbridge @paddyoscereals @paddyosporridgechampionship
Start your Christmas shopping early......little reminder that Darina will be signing copies of her new cookbook 'Simply Delicious, The Classic Collection' at Eason, Patrick St., Cork at 3.30pm on Saturday, 6th of October. If you aren’t available to attend and would like Darina to personalise a copy of the book to you, then you can order the book in Easons, Patrick St. in advance and Darina will personalise it for you. Telephone (021) 427 0477 for more information.