On a beautiful October day, our Transition Year Home Economics students embarked on a delicious and educational journey to Ballymaloe Cookery School and Gardens in East Cork. The visit was a feast for the senses and a masterclass in sustainable living.
Ballymaloe Highlights
Ballymaloe is certainly a place where food is grown, nurtured, and celebrated.
On Thursday morning last, our students were warmly welcomed into the heart of Ballymaloe’s ethos with a beautiful buffet of homemade sweet treats and elderflower cordial. Students explored the lush organic gardens, met the famous free-range hens at the ‘Palais des Poulet’s’, and learned about the importance of seasonal produce and soil health.
A visit to the sourdough headquarters and associated ‘Bread Shed’ was a standout moment for students who are fans of their TikTok posts! The 100-acre farm at Ballymaloe is home to 12 Jersey cows – a stocking ratio not often seen in West Cork! We were introduced to the small dairy that makes butter, cheese and yogurt daily.
We enjoyed a guided meander through their many and varied vegetable, fruit, herb and flower gardens. Biodiversity is key to all that happens here. We were delighted to be among the first guests to be welcomed to Ballymaloe’s new glass house covering over one acre of ground! The highlight of the morning? Meeting renowned chef Rachel Allen, who shared some of her culinary wisdom and passion for sustainable cooking.
Mahon Market & Shopping Centre Moments
The afternoon brought a change of pace with a lively visit to the weekly Mahon Farmers Market. Students sampled local cheeses, artisan chocolates, and chatted with producers about food provenance and ethical sourcing. Of course, no trip to Mahon Point would be complete without a quick bite at the newly opened Wendy’s—a real contrast to the morning’s wholesome fare! A little retail therapy followed, with students picking up treats and treasures before heading home.
This memorable day blended sustainability, food education, and fun— hopefully leaving students inspired to think more deeply about what’s on their plate and where it comes from.
Roll on our next food trip!
