Ballymaloe Cookery School, situated on a 100 acre organic farm in the rolling countryside of East Cork, has been delivering a first-class culinary education to students from all over the world since 1983. We are proud of our long-standing tradition of excellence and our 'Slow Food' philosophy. Ballymaloe Cookery School students gain an understanding of the fundamentals of organic food production and have the benefit of our extensive organic farm and gardens (including an acre under glasshouses), which provides us with an abundance of fruit and vegetables throughout the year. Our free-range livestock include pigs, beef and dairy cows (Angus, Kerries & Jerseys) and hens who keep us in a supply of fresh organic eggs! In addition to our world-renowned 12 Week Certificate course, we offer a diverse range of short courses, keeping our finger on the pulse with international trends in the food industry. These can vary from half-day to 3 day or even week long courses, designed to meet as many needs as possible. Visitors to Ballymaloe Cookery School also have the option of joining any of our Afternoon Demonstrations while our 12 Week Certificate courses are in session. Our renowned Chefs & Lecturers include: Darina Allen, Founder of Ballymaloe Cookery School, Lecturer & Author Rachel Allen, Lecturer, Author & TV Presenter Rory O'Connell, Lecturer & Author Ballymaloe Cookery School offers its students the finest level of instruction and attention, with an impressive teacher to student ratio. We provide one teacher to meet the needs of every six students!