Photos: Glorious Food at Ballymaloe House & Cookery School, Ireland

Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)
I’ve crunched on fresh carrots before, but not ones so fresh they were pulled right out of the garden maybe two hours before we arrived for lunch, alongside fresh salads, radishes, goats’ cheese, smoked duck, black pudding, wild boar, and venison salami, at Ballymaloe Cookery School. The legendary school has been offering courses since 1983 using state-of-the-art kitchens and its teaching philosophy emphasizes the strong connection between farming and cooking by following the entire process from farm to plate in the most organic way possible.

The cookery school has its own 100-acre organic farm. Ten acres are used for market gardens, orchards, and greenhouses where they grow over 40 different types of tomatoes in addition to a wide array of vegetables, herbs, and fruits.

Behind the cookery school are members of the Allen family, specifically Darina Allen who essentially pioneered the slow food movement in Ireland and is arguably one of the most popular chefs in the country. Working alongside Darina are professional cook and bestselling author Rachel Allen as well as award-winning Ballymaloe House chef, Rory O’Connell.

I was in County Cork for the Travel Classics conference which was held at the exquisitely comfortable Ballymaloe House also run by extended members of the Allen family and it was there I got my first taste of wholesome, fresh, and organic Irish cooking with high quality ingredients.

I shamelessly ate as much fresh butter in four days as I typically do in six months and it was glorious.

Here are a few photos. You can check out more photos in my Ballymaloe Imagebank.

Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)
Featured on this “Producer Plate” presented by Good Food Ireland is Ummera Smoked Duck Breast, Ardsallagh Goats Cheese, Inch House Black Pudding, McCarthy’s of Kanturk Guinness & Cider Spiced Beef, Toons Bridge Mozzarella, McGeough’s Air-dried Lamb, Janet’s Country Fayre Beetroot Blush, Wild Boar, Venison Salami, as well as Ballyamloe’s own signature relish.
Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)Irish food at Ballymaloe Manor House & Cookery School (Lola Akinmade)
I’ve got a ton more shots including people, food, iconic properties, and more so check out more photos in my Ballymaloe Imagebank.

Have you been to Ireland before? Did you try traditional Irish food? Please share below.

  • Monica-USA

    The places, people and the food look fabulous. It is a great idea the cooking school in growing their own food. I think these days it is more important than ever before that people find a way to reconnect to nature and in how we used to do things. No one is going to understand the impact of their choices on the environment if they don’t have any basic clue in how things are made, grown and developed.

    • http://www.lolaakinmade.com Lola

      Thanks and I agree! I love the setup there.

  • http://thisismyhappiness.com Jenna

    Wow, these are really beautiful photos. I am deeply interested in the relationship between how food is grown and handled and what we eat, so I love the idea of this cooking school sharing the connections between farming and cooking.

    • http://www.lolaakinmade.com Lola

      Thanks Jenna! I really enjoyed the vibe there.