The only cookery school in the world situated on its own 100-acre Organic farm. Open Mon-Sat 9.30-5.30pm

Latest episodes of the podcast Ballymaloe Podcasts

• Fireside Chat - Claudia Roden
• Rachel Allen interview – Teacher, Celebrity Chef and Author
• Tara Wigley Interview – Ottolenghi Co - Author
• Dan Morgenthau Interview – Co - Owner Of Portland, Clipstone, Emilia, The Quality Chop House
• Hannah Thomas interview – Herbs & Wild supper clubs and sourdough workshops
• Emily Winser interview – journey since Ballymaloe
• Chrissy Florman interview – Chrissy’s Kitchen catering
• Rachel Ditchburn Interview – Restaurant Marketing Consultant
• Rudolf Böhler on Slow Food Munich, Germany
• Rodney Dunn, The Agrarian Kitchen Cooking School & Farm, Tasmania
• Kathryn Lynch Underwood on Urban food systems
• Ben Shewry, New Zealand Born Chef/Owner of Attica Restaurant, Melbourne, Australia