Latest news with #BallymaloeCookerySchool
Irish Independent
15 hours ago
- Business
- Irish Independent
From selling produce at a Mayo country market a couple have gone and opened a cookery school
Located five kilometres southeast of Westport, Cabot's Cookery School aims to promote local food producers in the west of Ireland. 'The basic plan was always to build a unique building in a unique setting outside of Westport to promote all local, natural, and fresh produce,' said Redmond Cabot, founder of Cabot's Cooker School. Redmond Cabot arrived in west Mayo from Dublin in 2001 and started selling fine wines on a premises on Westport's Bridge Street in 2002. Six years later, he opened a restaurant with his fiancée Sandra Jordan, a native of Newport. In 2009, the couple moved to the Linen Mill in The Demesne. While studying horticulture locally in 2010, the couple were asked to sell their produce at Westport Country Market. After selling hummus and other dips at the long-established country market, the Cabots launched Cabots of Westport in 2014. Inspired by the ethos of Ballymaloe Cookery School, which promotes fresh, organic, locally-grown produce, the Cabots began producing and selling premium artisan sauces and dips in supermarkets, delis, and independent food stores nationwide. In 2018, Redmond Cabot purchased a twelve-acre site with the vision of building 'a mini version' of Ballymaloe Cookery School. In 2021, he secured planning permission to develop the cookery school. The following year, he secured funding of €189,000 through South-West Mayo Development Company from the European Leader funds for food. Surrounded by rolling hills and mature trees overlooking Kinlooey Lough, the school sits on land that was once a hunting ground on the Marquis of Sligo's country estate. Today the fields are grazed by the Cabots' sheep. Vegetables and herbs for the school are grown onsite. Over 180 visitors to the cookery school have already enjoyed courses on classic French cuisine, Italian kitchen cooking, Vietnamese street food, basic and intermediate bread-making. 'This summer we are looking forward to loads of interesting courses, Mexican cooking to Wild Atlantic fish workshops, and already the feedback has been fantastic,' said Sandra Cabot. Over 130 people attended the opening from the local farming, food, tourism, and business communities. Also in attendance were Minister for Social Protection and Rural and Community Development, Dara Calleary TD, and fellow Mayo TDs Paul Lawless, Alan Dillon and Keira Keogh. Representatives of Mayo County Council, South West Mayo Development Company, Leader, the Local Action Group, and Mayo Local Enterprise Office also attended the launch. Richard Gleeson, resident chef at Cabot's Cookery School, produced an array of food arrangements to showcase the variety and quality of local foods in the region. 'Having worked in many top-quality food establishments I can say the facilities and local produce here equals the very best I have worked with,' he said. Cabots Cookery School will strive to be 'a unique, environmentally friendly and sustainable business' that will complement Westport's existing tourist attractions.
Business Insider
4 days ago
- Health
- Business Insider
3 kitchen staples you can prepare from scratch in under 10 minutes, by a chef who never eats ultra-processed foods
Americans eat a lot of ultra-processed foods, but they've been linked to many health problems. Part of their appeal is convenience, but you can make some dietary staples from scratch in minutes. A chef who never eats UPFs shared easy recipes for bread, pesto, and mayo. You've probably heard that eating lots of ultra-processed foods isn't great for your health. They've been linked to a host of chronic diseases, but with a busy schedule, it can be hard to find the time to make a home-cooked meal to replace convenient foods like protein bars or a store-bought burrito. Rory O'Connell, a chef and cofounder of the prestigious Ballymaloe Cookery School in Ireland, has a remedy: dietary staples you can make from scratch in around 10 minutes, which can help you eat fewer UPFs overall. O'Connell spends most of his time at the cooking school, which sits on a 100-acre organic farm complete with a dairy, chicken coop, bakery, and fermentation shed. He and his colleagues are in a unique position, being in such proximity to fresh ingredients and working a job dedicated to making delicious food. The salad they serve is made of leaves freshly picked from their fields, and the yogurt they eat for breakfast, made from their own cows' milk, is fermented on-site. Most people who live and work in cities don't have the opportunity or time to eat this way, but there are some simple recipes O'Connell shared that could help. Irish soda bread "Knowing how to make a simple bread is a phenomenally useful skill," O'Connell told Business Insider. And soda bread, an Irish staple, is quick to make and doesn't require any yeast. Ingredients: 8 oz/ 2 cups plain white flour 8 oz/ 2 cups brown wholemeal flour 2 oz kibbled wheat 2 to 3 tablespoons sesame seeds 1 rounded teaspoon dark soft brown sugar 1 rounded teaspoon salt 1 level teaspoon bicarbonate of soda, finely sieved ½ oz butter 1 small egg 16 fl oz/ 2 cups buttermilk Method: Preheat the oven to 400°F Grease one 5 in x 8 in loaf tin In a large, wide bowl, mix the flours, kibbled wheat, sesame seeds, brown sugar, salt, and bicarbonate of soda together, then rub in the butter. Make a well in the center of the dry ingredients. Break the egg into the bottom of your measuring jug and add the buttermilk to the 17 fl oz line, with the egg forming part of your total liquid measurement. Whisk to combine, then pour most of this mixture into the dry ingredients. Using one hand, with the fingers open and stiff, mix in a full circle, drawing in the flour from the sides of the bowl, adding more milk and egg mixture if necessary. Avoid over-mixing to keep the dough light and airy — the mixture should be soft and almost pourable. Transfer to a well-oiled bread tin, then sprinkle the top with the extra kibbled wheat and sesame seeds. Bake in the fully preheated oven for 50 to 60 minutes. Remove the tin 10 to 15 minutes before the end of cooking time and return to the oven to continue baking. Tap the base of the bread to check it's cooked — it should sound hollow. Cool on a wire rack. Pesto You can make pesto in minutes, and it keeps for weeks covered with a layer of olive oil in a jar in the fridge, O'Connell said. It also freezes well, but for best results, don't add the Parmesan cheese until it has defrosted. "If you can make pesto, you have a sauce for chicken, fish, lamb, beans. You can have it just on toast with a poached egg," he said. Typically, pesto is made with basil and pine nuts, but you can substitute these for lots of different things. "There's always going to be something in season at any time of the year that you can use in that recipe," he said. Variations he likes include parsley, wild garlic, watercress, or kale pesto. Cashews and almonds are both great alternatives to pine nuts, he said. Makes about 2 x 7 fl oz jars Ingredients: 4 oz fresh basil or watercress ¾ cup extra virgin olive oil 1 oz cashews or fresh pine nuts, chopped 2 large garlic cloves, crushed 2 oz finely grated Parmesan cheese Sea salt, to taste Method: Whizz the basil (or watercress) with the olive oil, chopped cashews or pine nuts, and garlic in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the Parmesan cheese. Season to taste. Mayonnaise Mayonnaise is another versatile sauce that takes under five minutes to make at home. "So useful. And it keeps in your fridge for up to three weeks," O'Connell said. "If you can make a bit of bread, hard boiled eggs, and a blob of mayonnaise, it's delicious and nutritious," he said. You only need a handful of ingredients that you've probably already got in your kitchen. Ingredients: 2 egg yolks, preferably free range 1/4 teaspoon salt A pinch of English mustard or 1/4 teaspoon French mustard 1 dessertspoon white wine vinegar 225ml oil (sunflower or olive oil or a mixture) - we use 175ml sunflower oil and 50ml oil Method: Put the egg yolks into a bowl with the salt, mustard, and the white wine vinegar. Put the oil into a measuring jug. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time to create an emulsion. Within a minute, you will notice that the mixture is beginning to thicken. When this happens, you can add the oil a little faster, but don't get too complacent or it will suddenly curdle (split) because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar if necessary.
AsiaOne
21-05-2025
- Entertainment
- AsiaOne
Gordon Ramsay annoyed daughter is 'getting taught to cook' by someone else, Entertainment News
Gordon Ramsay is annoyed his daughter is "getting taught to cook" by someone else. The 58-year-old celebrity chef — who has children Megan, 26, twins Jack and Holly, 25, and 23-year-old Tilly with his wife Tana — has opened up about his youngest child's decision to follow in his footsteps by training at Ireland's Ballymaloe Cookery School. Speaking to the UK version of Closer magazine, he quipped: "It does f*** me off from a chef's point of view, that she's getting taught to cook by someone other than Gordon Ramsay. "Does she think that three stars is not relevant today?" However, the Hell's Kitchen star insisted her decision proves his children aren't nepo babies relying on the family name. He added: "She paid for herself — worked, saved the money, and has gone off to culinary school. "I said goodbye and put her on the ferry and I thought, 'F***, why didn't she ask me to teach her? Is that my first big major f***-up?' "I can't wait to ask that question — but it just goes to show how unspoilt my kids are. "They're individually following their own path and aren't dependent on their parents. I think that's a good call." Meanwhile, Gordon pointed out his son Jack has decided to avoid the trappings of fame by joining the Royal Marine Commandos. He said: "He didn't ask to be born into a sort of famous family, and he's doing as I did — he's grafting, fending for himself, becoming independent, and not relying on his parents. "He's got everything. I think the beginning salary for a Royal Marine Commander today is around £17,549 (S$30,437) — and the course is brutal, but his passing-out parade and the Green Beret mean something to him. "I tell the kids that all the time — you'll appreciate it more if you're not handed it on a plate." He noted that despite his own fame and fortune, his kids have focused on doing their own work. Asked if he's motivated by money, he replied: "No, and the kids don't ask for it. They've all crafted their own careers, which is great from a parent's point of view." [[nid:718196]]
Wales Online
20-05-2025
- Entertainment
- Wales Online
Gordon Ramsay says 'it does f*** me off' after admitting daughter's decision hurt him
Gordon Ramsay says 'it does f*** me off' after admitting daughter's decision hurt him undefined Gordon Ramsay' (Image: Getty Images ) Gordon Ramsay is annoyed his daughter is "getting taught to cook" by someone else. The 58-year-old celebrity chef - who has children Megan, 26, twins Jack and Holly, 25, and 23-year-old Tilly with his wife Tana - has opened up about his youngest child's decision to follow in his footsteps by training at Ireland's Ballymaloe Cookery School. Speaking to the UK version of Closer magazine, he quipped: "It does f*** me off from a chef's points of view, that she's getting taught to cook by someone other than Gordon Ramsay. "Does she think that three stars is not relevant today?" However, the 'Hell's Kitchen' star insisted her decision proves his children aren't nepo parents relying on the family name. He added: "She paid for herself - worked, saved the money, and has gone off to culinary school. Article continues below "I said goodbye and put her on the ferry and I thought, 'F***, why didn't she ask me to teach her? Is that my first big major f*** up?' "I can't wait to ask that question - but it just goes to show how unspoilt my kids are. "They're individually following their own path and aren't dependent on their parents. I think that's a good call." Meanwhile, Gordon pointed out his son Jack has decided to avoid the trappings of fame by joining the Royal Marine Commandos. He said: "He didn't ask to be born into a sort of famous family, and he's doing as I did - he's grafting, fending for himself, becoming independent, and not relying on his parents. "He's got everything. I think the beginning salary for a Royal Marine Commander today is around £17,549 - and the course is brutal, but his passing out parade and the Green Beret mean something to him. Article continues below "I tell the kids that all the time - you'll appreciate it more if you're not handed it on a plate." He noted that despite his own famous and fortune, his kids have focused on doing their own work. Asked if he's motivated by money, he replied: "No, and the kids don't ask for it. They've all crafted their own careers, which is great from a parent's point of view."
Perth Now
20-05-2025
- Entertainment
- Perth Now
Gordon Ramsay is annoyed his daughter didn't ask him to teach her how to cook
Gordon Ramsay is annoyed his daughter is "getting taught to cook" by someone else. The 58-year-old celebrity chef - who has children Megan, 26, twins Jack and Holly, 25, and 23-year-old Tilly with his wife Tana - has opened up about his youngest child's decision to follow in his footsteps by training at Ireland's Ballymaloe Cookery School. Speaking to the UK version of Closer magazine, he quipped: "It does f*** me off from a chef's points of view, that she's getting taught to cook by someone other than Gordon Ramsay. "Does she think that three stars is not relevant today?" However, the 'Hell's Kitchen' star insisted her decision proves his children aren't nepo parents relying on the family name. He added: "She paid for herself - worked, saved the money, and has gone off to culinary school. "I said goodbye and put her on the ferry and I thought, 'F***, why didn't she ask me to teach her? Is that my first big major f*** up?' "I can't wait to ask that question - but it just goes to show how unspoilt my kids are. "They're individually following their own path and aren't dependent on their parents. I think that's a good call." Meanwhile, Gordon pointed out his son Jack has decided to avoid the trappings of fame by joining the Royal Marine Commandos. He said: "He didn't ask to be born into a sort of famous family, and he's doing as I did - he's grafting, fending for himself, becoming independent, and not relying on his parents. "He's got everything. I think the beginning salary for a Royal Marine Commander today is around £17,549 - and the course is brutal, but his passing out parade and the Green Beret mean something to him. "I tell the kids that all the time - you'll appreciate it more if you're not handed it on a plate." He noted that despite his own famous and fortune, his kids have focused on doing their own work. Asked if he's motivated by money, he replied: "No, and the kids don't ask for it. They've all crafted their own careers, which is great from a parent's point of view."
