Ballymaloe Cookery Course: Week 3, Wednesday


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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8 Responses

  1. Sarah says:

    Hi Caroline,I was just reading your where you wrote you were working on the Farmers Market stall & helping out in the Ballymaloe kitchens. Is this something everyone does or at least has the opportunity to do? Are you very busy practicing dishes when you get home in the evenings and what kind of things are you doing in the evenings?Hope you’re having a ball there.PS your e-mail isn’t working so I’m posting this comment. Maybe e-mail me your reply.

  2. M Buckley says:

    Here’s wishing you every success. Your pieces are so lively.I remember the wood fired oven at Ballymaloe with great fondness. The pizzas were excellent.

  3. Caroline says:

    Sorry about that, Sarah – I mustn’t be checking it often enough down here! Those jobs are both voluntary. Every night a student can choose to go to the kitchens at Ballymaloe House, which is a great way to see inside a professional kitchen and, due to Mark there, I got a chance to make up several salads that actually were served to guests in the restaurant that night. The Saturday morning market in Middleton job was snapped up very fast – only 12 Saturdays in the course and everyone wants to see what it’s like behind a market stall! I’m going there this Saturday so I’ll let you know afterwards! Evenings are spent filing, picking blackberries, walking off our three course lunches and, rather often, wandering down to the Blackbird for a few pints of Beamish!Thanks for your good wishes, M. When were you at Ballymaloe? No sign of the wood-fired oven being fired up just yet but I’ll keep you informed!

  4. Sarah says:

    Oh that sounds amazing; I’m sick from the excitement of it all!!!

  5. Deborah says:

    Hi Caroline – just caught up on your last few weeks. Loving the updates – it sounds tough, but rewarding! Good for you! Keep us posted… really great reading!

  6. Thanks for the words of encouragment Deborah – this is definitely cooking on another level, while having to cope with loads of people, a scarcity of equipment, different expectations and a whole heap of ovens that seem to keep getting turned to the wrong temperature for me! I certainly am enjoying it, though, and it’s great to hear that people are reading my dispatches.

  7. M Buckley says:

    I’ve written a little account of my Ballymaloe experience, linking here.Friends who have done the hobbyist cookery course, which lasts a few days, speak really highly of the experience. Cooking is fun and that is what shines out from the Ballymaloe books.

  8. Sounds like you enjoyed your night at the restaurant! We haven’t encountered the wood-burning oven yet but apparently we’ll be using it during the pizza-making session, hopefully coming up soon…

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