Ballymaloe Cookery Course: Week 12: Friday – Final Day


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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5 Responses

  1. Deborah says:

    How exciting Caroline. Really have enjoyed reading about your experience over the past 12 weeks! Best of luck on the results!

  2. Suzy Byrne says:

    Hoping you are nicely sozzled by now!! Well done! Very interesting to read all about it – the amount of work involved seems horrendous!!!

  3. Thank you both! All over now, moved out of Ballycotton on Saturday – it really felt like the end of a very big adventure – and am now trying to adjust to the real world. I think some baking might help – Christmas cookies, here I come!

  4. kelly says:

    Hi CarolineVery interesting! I’m considering doing the Ballymaloe 12 week course. I’m a kiwi living in Wellington and sick of office work so am thinking this course might springboard me into doing something with food. Would you recommend it highly? Or do you know of other courses that would be better to do (perhaps closer to NZ).I hope to hear from you soon.Kelly

  5. Caroline says:

    Hi Kelly,It’s definitely a good springboard-type course! Since finishing up in Ballymaloe, I have worked part-time at URRU Culinary Store, which is run by an ex-Ballymaloe graduate. I have also been kept busy with freelance food journalism, both radio and writing work.When considering whether I should do the 12-week course, I put a lot of thought and planning into it. I did a lot of research into other courses in Ireland and England – but this was the one that made the most sense for me, in terms of what we studied (farm to fork growing and cooking), the Irish ingredients that we used and the location of the school. It may not be for everybody but it certainly suited me perfectly.Let me know if you have any more questions. Best of luck with your decision!Caroline

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