Latest news with #BallymaloeCookerySchool
Irish Examiner
6 days ago
- Entertainment
- Irish Examiner
Darina Allen: Three recipes from my newest students' Ballymaloe pop-up dinner
The Ballymaloe Cookery School was rocking last week, with great excitement when the 12-Week students cooked their Pop-Up Dinner. This is a highlight of every term, they plot and plan and have many get-togethers to choose a theme: this year, it was Ambrosia. They divide responsibilities, create a menu, allocate different jobs and do everything from scratch. It's a brilliant learning experience for them, they have so much fun planning every single aspect of the event; from the welcome cocktails, to the little goodie bags of homemade treats for guests to take home. We've been doing these pop-ups for a number of years now. They sell out like a U2 concert. It's a fantastic learning experience for the students, and gives them an understanding of just how much thought and hard work goes into planning an event. Tabby from London took on the role of head chef. Five canapés were chosen to reflect what was in season in the gardens and on the farm and the produce they could source in the local area. Sorrel and mead glazed pork meatballs used mead from the Fermentation HQ, made from a recipe in the Forgotten Skills book. Crunchy new-season cucumber coins with fresh herb labneh; hot smoked mackerel and pickle sea fennel. The wild fennel was foraged along the seashore in Shanagarry, then pickled for the perky garnish. Nettle, green onion and goat's cheese croquettes with saffron honey and whipped lemon ricotta and a sedum leaf with ricotta, mint and peas. The succulent sedum leaves came from the borders in the flower garden. Ricotta was made in the dairy from the milk of the little Jersey herd on the farm. In the interest of full disclosure, the peas were a well-known frozen brand, but the end result was absolutely delicious, and has become one of our favourite bites. They had hoped to catch the mackerel themselves, but there has scarcely been a mackerel caught in Ballycotton so far this summer — so they bought the fish from Ballycotton Seafood, and hot-smoked it themselves. The students love making bread, and of the many types they learned, they chose to make little loaves of Guinness bread and sourdough focaccia from the organic heirloom wheat variety grown on the farm last year, to serve with the hand-churned Jersey butter. I adore crudo, but one must have super-fresh fish, which it has to be said is more and more of a challenge these days, but Lucca managed to get some spanking fresh haddock to make the whitefish crudo with golden beetroot, nasturtium and a lemon honey reduction. He put little dots of homemade nasturtium oil from the herb garden on top, a deliciously fresh-tasting combination. Eve butchered and boned the lamb for the roast loin of lamb with saffron mashed potatoes, salsa verde, dukkah and roast vegetable crisps. The vegetarian option was spiced aubergines with St. Tola goat's cheese, rocket and dukkah and of course there was a Ballymaloe Cookery School garden salad, with lots of edible flower petals sprinkled on top. They had fun digging the potatoes, picking and harvesting the organic vegetables from the kitchen garden and tunnel. For dessert, there was cultured panna cotta, nougatine, poached apricots, lemon verbena and a little glass of Sauternes. For those who had a little space left, a whole array of delicious, irresistible petit fours. A phenomenal amount of work went into the meal and the guests seemed to love every mouthful. The students were thrilled with the response and gained considerable experience and confidence from the exercise. Rory O'Connell guided the kitchen on the night, while senior tutor Richard Healy headed up the ace team in the dining room. Money raised was divided between three charities: The Slow Food educational project; Mustard Seed Communities Ireland, a charity dedicated to caring for the most vulnerable members of society in Jamaica, Nicaragua, Dominican Republic, Zimbabwe, and Malawi; and Ripple Effect, an inspirational NGO working with subsistence farmers in Kenya, Uganda, Rwanda, Zambia, Ethiopia and Burundi. Special thanks to the students for sharing their recipes. Hope you'll enjoy them as much as we did. Sedum Leaf with a Whipped Lemon Ricotta & Peas recipe by:Darina Allen 70 fresh sedum leaves will make 70 canapés. Preparation Time 15 mins Cooking Time 1 mins Total Time 16 mins Course Main Ingredients 70 fresh sedum leaves For the whipped ricotta: 450g approx. of ricotta cheese 4 - 5 tbsp cream drizzle of olive oil zest of 1 lemon salt and pepper to taste a1 whole bag of frozen petit pois 2 tbsp extra virgin olive oil Rind and a little freshly squeezed lemon juice from 1 lemon a few fresh mint leaves, finely sliced flaky sea salt and freshly cracked pepper to taste Method Whip ricotta in food processor with cream and a little olive oil. Season with flaky sea salt and freshly cracked pepper to taste. Fold in the lemon zest. Fill the mixture into a piping bag. Cook the peas in boiling water for 45 seconds. Take out and plunge into ice cold water. Dress the peas with a drizzle of extra-virgin olive oil and a few drops of lemon juice and season to taste. Careful not to put lemon juice on too early or the peas will discolour. Pipe the ricotta onto sedum leaves. Spoon 6-8 peas on top of each and garnish with mint and sprinkle with a few flakes of sea salt. White Fish & Golden Beet Crudo with Nasturtium, Lemon & Honey recipe by:Darina Allen 1 fillet of fish yields 20 slices - serves 4 with 5 slices per serving. Servings 4 Course Main Ingredients For the crudo: 1 whole fresh white fish (haddock or pollock preferred) For the golden beet: 2 golden beetroots (possibly 4, depending on size) For the lemon vinaigrette: 4 tbsp of extra virgin olive oil 6 tbsp of freshly squeezed lemon juice a generous pinch of caster sugar a generous pinch of salt a generous pinch of chilli powder For the golden beet water and honey reduction: 100ml of reserved golden beet cooking water 1 dsp of honey zest of ½ lemon 2 tbsp of freshly squeezed lemon juice For the nasturtium oil: 150g of nasturtium leaves 325ml of a neutral oil such as sunflower 2 level tsp of salt muslin cloth Method For the crudo: Keep the fish as chilled as possible and descale if necessary. Filet the fish keeping skin attached, place skin side down on a chopping board. Cut 1cm thick slices straight down until you are about to touch the skin, slide the slice off the skin towards the tail. Continue until there is no fish left on the skin. Arrange slices on parchment paper on a tray in the fridge till ready to serve. For the golden beet: Boil the beets in boiling water from 30-50 minutes (small beets 30 minutes; medium 40 minutes; large 50 minutes) – reserve the cooking water for the reduction. Remove the beetroot from the water, allow to cool and rub off the skin. Allow to come to room temp then chill. On a mandolin, cut to a 3mm thickness. Lay out on a tray and refrigerate until ready to serve. For the lemon vinaigrette: In a bowl, whisk all the ingredients until combined. For the golden beet water and honey reduction: Combine the beet water with honey then reduce on a high heat until it becomes syrupy, 8-15 minutes approx. Add the lemon zest and juice to the reduction. For the nasturtium oil: In a blender add 150g of Nasturtium and add three-quarters of oil, blitz till combined. If it is not running fluidly add the rest of the oil 'til it is running without interruption. Blend until fully combined (1-2 minutes). Line a glass bowl with muslin. Pour the oil mixture into the muslin/bowl. Pull four corners together and tie then hang muslin over the glass bowl in a fridge for at least 3 hours (best overnight). Put the strained mixture into the freezer and freeze until the water has separated from the oil. Pour this mixture into a container and refrigerate until you are ready to garnish. To plate: Place five slices of beetroot on the serving plate. Place five slices of fish on top of each beetroot slice. Pour one tablespoon of the lemon vinaigrette on top of the plate (avoiding covering the fish so that it doesn't cook). Drizzle the honey reduction around the plate, a dab near each piece. To garnish: Green Oil - dot the green oil around the plate making sure to put some near the fish. Leaves - take 3 small Nasturtium leaves and scatter around the plate. Flowers - take 3 petals off a flower and scatter on top of the plate. Maldon salt - sprinkle a sparse amount of Maldon salt on top of each fish (around 3 flakes of possible). Serve immediately, once plated. Raspberry Pistachio Macarons recipe by:Darina Allen A dessert highlight from the Ballymaloe Cookery School Servings 30 Preparation Time 2 hours 0 mins Cooking Time 11 mins Total Time 2 hours 11 mins Course Dessert Ingredients 175g icing sugar 115g ground almonds 60g green pistachios 50g egg whites 100g egg white at room temperature 200g caster sugar For the buttercream: 110g butter 225g icing sugar ¼ tsp pure vanilla extract 2 punnets of raspberries Method Draw 5cm circles on the back of the baking parchment. Mix the icing sugar, ground almonds and pistachios in the Magimix until fully blended, add to a bowl with the 50g egg white and mix completely. Using an electric hand mixer, whisk the 100g egg whites until soft peaks form. Place this over a saucepan of simmering water, making sure the bowl is not touching the bottom, add the caster sugar, and whisk continuously until the mixture thickens and almost doubles in volume. Remove from the heat and whisk until cool. Mix one quarter of this meringue mixture into the ground almond paste, folding until it is completely mixed. Then add the remaining meringue, folding gently until combined. DO NOT overmix at this stage. Put half the mixture into the piping bag and quickly pipe onto the prepared baking trays keeping within the 5cm outlines. Repeat with the rest of the mixture onto the other tray. Leave at room temperature (not too hot as heat is the enemy) to form a skin for 30-60 minutes depending on temperature. Preheat the oven to a fan 150°C/Gas Mark 2. Bake the macarons for 11 minutes. Remove from the oven and leave to cool on the tray. Next make the buttercream filling. In a bowl, cream the soft butter and icing sugar together, add a very small drop of pure vanilla extract and mix thoroughly. To finish, spread a little buttercream on each macaron, pop 1-2 fresh raspberries on top and sandwich together. Seasonal Journal Wildwood Vinegars Love how many entrepreneurs and innovators find a way to create a business from their local environment. Wildwood Vinegars, based in Rathlackin, near Ballina in Co. Mayo is a brilliant example. Seek out their barrel-aged balsamic raspberry vinegar, hibiscus and elderflower balsamic and wildflower and lemon dressing to mention just a few… I have no connection with the company, but am a fan. Head Gardeners' Symposium on Friday, 26th September 2025 This September, the third annual symposium for head gardeners and professional gardeners will take place at Coollattin House in Co. Wicklow. The symposium has an impressive lineup of inspirational speakers, each with their own experience as professionals in some of Ireland's and Britain's most iconic gardens and estates. The theme of the symposium this year is "Reviving Tradition: Exploring Sustainable Crafts and Methods for a Greener Future". Tickets can be purchased via Eventbrite
Irish Examiner
19-07-2025
- General
- Irish Examiner
Darina Allen: Three 'real food' recipes for a taste of Tasmania
Tasmanian food activist Matthew Evans from The Fat Pig Farm has been on my radar for a very long time but until recently our paths had never crossed. Well, blow me away, if he didn't walk into the hall of the Ballymaloe Cookery School the other day. I couldn't believe my eyes. He was over this side of the world to attend Groundswell, the regenerative farming festival in Hertfordshire in the UK and decided to swing by Ireland where some of his ancestors hailed from. Matthew has had a fascinating life, originally the restaurant critic for the Sydney Morning Herald, he became a chef, restaurateur, food writer, TV broadcaster and now is also a farmer. His seventy-acre mixed farm is in the beautiful Huon Valley, south of Hobart, right down on the southern end of Tasmania. He grows vegetables and fruit, makes cider, fattens a few heritage pigs and milks a couple of house cows to have beautiful fresh milk, the subject of Milk, one of his 15 books. Another simply entitled Soil is a hymn to the underappreciated three or four inches of earth below our feet on which our very existence depends. He, just like me, is passionate about the importance of rich fertile soil. After all, the only reason we have life on earth is topsoil, crucial for the health of the planet and our ability to grow food. Matthew came to farming from the kitchen. As a chef, he became intrigued by flavour and super curious about why some vegetables and fruits and herbs were so much more delicious than others. What was it that made a simple ingredient like carrots for example, taste so much more intensely sweet than others? This inevitably led him to the soil. Richer, more fertile organic soil, usually produces better tasting and more nutrient dense food — surprise, surprise! And so he has become a feisty advocate for regenerative, ecological farming, growing food in a way that replenishes the soil and ecosystems and keeps us healthy. Groundswell on Lannock Farm, now in its tenth year, creates a forum for farmers, growers, anyone interested in food production and the environment to come together to share ideas and learn about the theory of practical applications of regenerative farming systems. A series of brilliant speakers entice thousands of people from all over the world. ( (There was quite a contingent from Ireland and NOTS – National Organic Training Skillnet too, There is a consensus that we urgently need a global metric to measure outcomes on our farms. Polluters need to pay for the damage to the environment and farmers who deliver positive climate, nature and social outcomes, should be rewarded financially. These actions would be a game-changer. One of the many inspirational sessions I attended was entitled, Farming: Our Health Service. There is a growing concern that our current food system is broken but farming has the potential to be our natural health service so what do we need from food production to regenerate public health? They explored how whole health agriculture is needed to realign farming with both human and environmental health and wellbeing. Regenerative Farming or 'Regen' is the great new buzzword, but it is already being commandeered by the multinational food companies in their marketing and labelling. Thus far, however there is no definition so there is considerable confusion amongst the general public and a definite possibility of greenwashing. Regen is an admirable way to embark on a journey towards less artificial inputs, pesticides, herbicides and ultimately organic farming, however many 'regen' farmers are still using glyphosate, albeit less, to kill weeds but it also damages life in the soil. Without a strict definition, this inspirational movement runs the risk of being discredited. Matthew Evans gave me a present of his latest book, 'The Real Food Companion', published by Murdoch Books, a lifetime's worth of food knowledge, from the soil (where it all begins) to the table. Difficult to pick just three recipes from the hundreds in this inspirational tome, but enjoy these to get started. All recipes are from 'The Real Food Companion' by Matthew Evans, published by Murdoch Books. Matthew Evans' Crab and Chilli Omelette Rich egg, sweet crab and the spice of chilli combine to make this one hell of an omelette. Servings 2 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Main Ingredients 100g cooked crab meat 2 small red chillies, seeded and finely sliced 3 tbsp chopped coriander leaves 1 tsp fish sauce 4 eggs, lightly beaten 1 tbsp peanut oil 1 large garlic clove, crushed Method Mix the crabmeat in a bowl with the chilli, coriander, and fish sauce, then add the remaining sauce to the eggs. Heat the peanut oil in a large non-stick frying pan over high heat and quickly fry the garlic until starting to colour. Add the egg and stir until it is half cooked. Scatter the crab mixture over the top and press gently into the egg. When the egg is nearly cooked, fold the omelette over, and tip onto a plate. Halve the omelette and serve with steamed rice. Matthew Evans' Honeyed Anzac Biscuits I like my Anzac biscuits chewy, and it may take a couple of attempts to get them just right. Honey makes a nice change from the golden syrup that is used in most traditional recipes. Servings 25 Preparation Time 20 mins Cooking Time 20 mins Total Time 40 mins Course Baking Ingredients 100g rolled (porridge) oats 135g plain flour, sifted 200g caster sugar 70g shredded coconut 125g butter, cubed 2 tbsp honey 1 ½ tsp bicarbonate of soda (baking soda), sifted Preheat the oven to 180°C/Gas Mark 4. Line two baking trays with baking paper. Method Mix the oats, flour, sugar and coconut together in a large bowl. Make a well in the centre. Heat the butter and honey in a saucepan over medium heat and stir until melted and combined. Stir in the bicarbonate of soda to combine (it will foam up, this is normal). Pour the honey mixture into the dry ingredients and mix to combine. If it seems too stiff, add 1-2 teaspoons of water. Place dessertspoon-sized blobs about 5cm apart on the prepared trays, allowing room for them to spread. Bake for about 15-20 minutes, or until the biscuits are golden. They will keep in an airtight container for up to 1 week. Matthew Evans' Rosewater A brilliant time of the year to make your own homemade rosewater. Makes 1 litre Course Side Ingredients 400g sugar petals from about 40 unsprayed roses, rinsed well Method Put the sugar and 1 litre water in a large saucepan over high heat and stir until the sugar dissolves. Bring to a simmer and push in as many petals as the water will hold. Bring back to a simmer, then turn off the heat and allow to steep until cool. Drain and discard the petals. You can intensify this syrup by repeatedly adding petals and steeping, though you do lose some liquid each time. Store in an airtight container in the refrigerator for up to 2 weeks. Variation: To make orange blossom water, follow the method for rosewater above, but substitute two handfuls of orange blossoms for the rose petals. You can also use lemon, cumquat or lime blossoms. Seasonal Journal One Plate for Palestine Campaign Seek out various restaurants, cafés, bars, pubs, food trucks, market stalls who are participating in One Plate for Palestine, spearheaded by Barbara Nelson of St. Francis Provisions in Kinsale and Beverly Matthews of L'Atitude 51 in Cork City. It's an Irish hospitality-led week-long campaign running from July 22-27 raising funds for the people of Palestine who are at risk of starvation. All participating restaurants will add a special Palestinian-themed dish to their menu with all funds raised from the sale of that dish going to the One Plate for Palestine fundraiser. Instagram: @oneplateforpalestine Read More
Irish Examiner
13-07-2025
- Entertainment
- Irish Examiner
Pictures & review: Richard E Grant in Bantry for the West Cork Literary Festival
As a child growing up in 1960s Swaziland, young Richard E Grant observed 'the three Bs: booze, boredom, and bonking' as the definition of adult colonial life. The actor added three new Bs - Bantry, Barry Keoghan, and Barbara Streisand – to his list as spoke to a packed Maritime Hotel on Saturday night as part of the West Cork Literary Festival. Grant was in town to speak about A Pocketful of Happiness, the memoir he wrote in 2022 after the loss of his wife Joan Washington to cancer a year earlier. In conversation with food writer, chef and Ballymaloe Cookery School co-founder Rory O'Connell, he spoke warmly on a range of topics. In the days before her passing, wife Joan had said she knew Richard and their casting director daughter Olivia would be devastated by grief. 'She challenged us to try and find a pocketful of happiness in each day,' said Grant. Grant, a keen diarist since childhood, said they have tried to live up to that expectation since. The sold-out signs were up for the event at the Maritime Hotel for weeks in advance, and Grant lived up to his character, with hints of the outrageous, adding tidbits of celebrity to pique the audience interest. Grant spoke with relish of co-starring with Dubliner Barry Keoghan in the dark thriller Saltburn, a smash hit on Netflix in 2023. The 68-year-old revealed a shocking scene featuring Keoghan's sexual antics on the grave of his former lover was improvised – and a sign of the young Irishman's craft genius. 'I believe Barry will be one of the great untrained actors of all time,' he gushed. Michelle Duggan, Cork, Charlie Fellows, Douglas, and Deirdre Murphy, Skibbereen in the Maritime Hotel, Bantry, to see Richard E Grant. Picture: Darragh Kane Grant has flashes of Kenneth Williams; even the shocking recollection of childhood, when the young Richard Grant Esterhuysen peeped over the car seat only to see the noise on the other side was his mother was 'getting a hole in one' from her father's golfer best friend. He candidly discussed his drunken father Henrik Esterhuysen holding a gun to his temple and pulling the trigger, after the youngster had poured his bottles of Scotch down the drain in an attempt to cure his alcoholism. Thankfully, he was so drunk he missed. He spoke about his obsession with Streisand, who he had seen as a youngster on screen in Swaziland and to whom he wrote a childhood letter inviting her over after seeing her in What's Up Doc? with Ryan O'Neill in 1972. Streisand told him almost half a century later that she never got the letter – and told him he was crazy. Grant has maintained his Streisand obsession and travelled to the Hamptons on a whim to meet her and husband James Brolin. Ostensibly, it is a A Pocketful of Happiness that Grant was in town to discuss, and his interviewer O'Connell is an avid fan. 'It hit me like a ton of bricks,' said O'Connell. 'I was on an Aer Lingus flight and one of the flight staff had to ask me if I was alright.' Grant says that he has been 'navigating grief' and in some ways his continuing loss – not eased by time – for his wife keeps her close. He spoke warmly about their first meeting, and their last – a 'conversation" that last from 1986 to Joan's death from cancer on September 2, 2021. The awkward boy from Swaziland found himself with dialect coach and partner Joan in 1980s London. They called their daughter Olivia because they thought she might look like him, tall, and long-faced – and imagined she might look like Olive Oil from Popeye, so she'd be called 'Oily'. She is called that by friends to this day. O'Connell was polite and deliberate. In true Ballymaloe style, had his questions meticulously prepared. Grant touched upon Withnail and I, upon the Oscars, upon meeting royalty. But much like the best recipes, sometimes it's the surprise ingredients which get the best results. When the event was very briefly thrown open to the floor, the very last question came from an audience member who asked about his relationship from his late mother Leonne , from whom he had been estranged and briefly reacquainted in more recent years. Grant was clearly a little thrown but spoke honestly. It was the first time Grant's facade of cool slipped, his voice cracking when he spoke of a frosty meeting where she finally slumped in front of him and simply said: 'Forgive me, please.' Grant said his mother had suffered living the life of a colonial wife, but added that she was also 'a narcissist, and a narcissist can't help themselves'. Her apology was short-lived. 'We have only two things in common – books and classical music,' were the words of her last message to him. He concluded that being the son of a narcissist has proved a driver to keep pushing himself and proving her wrong. The West Cork Literary Festival continues until July 19, with a packed schedule. Sunday's line-up includes John Creedon in conversation with Jackie Lynam and children's author and Milly McCarthy creator Leona Forde. Other highlights this week include film director Neil Jordan, and Graham Norton in conversation with Ryan Tubridy. See Out and about in Bantry Susan Moloney and and Anne Hanrahan, Bantry, in the Maritime Hotel, Bantry to see the event with Richard E Grant and chef Rory O'Connell at West Cork Literary Festival. Pictures: Darragh Kane Nelius Barry, Cahersiveen, and Mary Millea, Killiney, in the Maritime Hotel for West Cork Literary Festival. Eithne Barry and Angela McDonald, Blackrock, in the Maritime Hotel. Margaret and Mary McCarthy, Skibbereen, at the Richard E Grant event. Elsa and Sezzie Kemal in the Maritime Hotel. William Morris and Christine O'Keeffe, Ballydehob. Liz Buckley and Padraig Leahy, Cork. Meg O'Connell, Schull, Kate Whalley, Cork, and Aisling Arundel, Ahakista. Annie McCarthy, Rosscarbery, Elizabeth Goldrick, Dublin, Lia Curtin, Montenotte and Erin Connally, Cork. Siobhán Burke, Grace O'Mahony and Sara O'Donovan. Mary Manning, Marie Sherrie's, Deirdre O'Donovan and Bríd O'Connor, Bantry. Doreen O'Mahony and Kerry McMahon in the Maritime Hotel.
BreakingNews.ie
26-06-2025
- Business
- BreakingNews.ie
2024 Kate Winslet appearance at Cork's Ballymaloe Cookery School boosts profits
Boosted by Hollywood star Kate Winslet enrolling for a cookery course at the famed Ballymaloe Cookery School last year, post-tax profits at the school increased by 53 per cent to €135,952 in 2024. New accounts for Ballymaloe Cookery School Ltd show that the post-tax profits of €135,952 in 2024 follow post-tax profits of €88,864 in 2023. Advertisement The post-tax profits at the cookery school last year resulted in accumulated profits rising to €3.05 million. The east county Cork cookery school business sits on a 100 acre organic firm where Darina Allen is the majority shareholder in the cookery school business. In April of last year, the cookery school came into the spotlight after Oscar winning actor, Kate Winslet enrolled in a two and a half day course there with TV chef and bestselling cookbook author Rachel Allen. The cookery school usually has on offer over 60 courses each year and the flagship course remains the 12 week long certificate course which runs three times every year. Advertisement Already, the course for this September and January of next year is booked out with participants paying out €16,295 for September's course with the cost rising to €16,795 for the January course. A waiting list is in place for each of the two upcoming 12 week certificate courses. The school is a significant employer in east rural Cork and last year numbers employed increased from 68 to 73 as staff costs rose from €2.52 million to €2.6 million. Staff numbers are made up of three directors and 70 teachers and administration staff. Advertisement The profits last year take account of non-cash depreciation costs of €183,123 while directors' pay dipped slightly from €336,478 to €329,847. The firm's cash funds increased from €944,642 to €988,639. The book value of the firm's fixed assets increased marginally from €4.7 million to €4.78 million. Under the heading of 'post balance sheet event', the accounts state that 'There is a significant risk to the global economy arising from the current geopolitical situation and the impact on energy costs and inflation. The note adds that 'this development will have implications for the activities of the company in future months. The directors are unable to quantify or determine what the extent of the implications of these matters are for the company as at the date of approval of the financial statements'. The cookery school is one of a number of businesses operated by members of the Allen family at Ballymaloe.
Irish Times
26-06-2025
- Business
- Irish Times
Post-tax profits rise 53% at Ballymaloe Cookery School
Boosted by Hollywood star Kate Winslet enrolling for a course at the Ballymaloe Cookery School last year, post tax profits at the school increased by 53 per cent to €135,952 in 2024, according to its accounts. It posted post tax profits of €88,864 in 2023. The post-tax profits at the cookery school last year resulted in accumulated profits rising to €3.05 million. The east Cork cookery school business sits on a 100 acre organic firm where Darina Allen is the majority shareholder in the cookery school business. READ MORE In April of last year, the cookery school came under the spotlight after Oscar winning actor Kate Winslet enrolled in a two-and-a-half-day course there with TV chef and bestselling cookbook author Rachel Allen. The cookery school usually has on offer over 60 courses each year and the flagship course remains the 12-week long certificate course which runs three times every year. Already, the course for this September and January of next year is booked out with participants paying out €16,295 for September's course with the cost rising to €16,795 for the January course. A waiting list is in place for each of the two upcoming 12-week certificate courses. The school is a significant employer in east Cork and last year numbers employed increased from 68 to 73 as staff costs rose from €2.52 million to €2.6 million. Staff numbers are made up of three directors and 70 teachers and administration staff. The profits last year take account of non-cash depreciation costs of €183,123 while directors' pay dipped slightly from €336,478 to €329,847. The firm's cash funds increased from €944,642 to €988,639. The book value of the firm's fixed assets increased marginally from €4.7 million to €4.78 million. Under the heading of 'post balance sheet event', the accounts said that 'there is a significant risk to the global economy arising from the current geopolitical situation and the impact on energy costs and inflation'. The note added that 'this development will have implications for the activities of the company in future months. The directors are unable to quantify or determine what the extent of the implications of these matters are for the company as at the date of approval of the financial statements'. The cookery school is one of a number of businesses operated by members of the Allen family at Ballymaloe.
