Our Transition Year Home Economics students enjoyed a memorable daytrip at Ballymaloe Cookery School, Students were delighted to be warmly welcomed by none other than Darina Allen herself. 

Darina delivered an inspiring and thought‑provoking presentation on the importance of understanding what fuel we put into our bodies. She encouraged students to make informed food choices, to buy locally produced, in‑season foods, and to consider the simple joy and satisfaction of growing herbs and vegetables at home. Her message about food literacy and personal responsibility resonated strongly with the group. 

With the rain clearing, students set off on a guided tour of the organic farm. The first stop was the wonderfully named Palais des Poulets, home to over 600 hens—just enough to keep the cookery school supplied with fresh eggs each day. 

From there, we visited the micro dairy, where the school’s 12 Jersey cows are milked daily. A highlight for many was meeting the three Jersey calves, only a few days old and already stealing hearts. 

The tour continued into the one‑acre glasshouse, an impressive space bursting with vibrant seasonal produce. Students wandered through rows of vegetables, herbs, edible flowers, and fruit—an idyllic and eye‑opening glimpse into sustainable food production. 

After a morning immersed in farm life, we travelled to Mahon Farmers Market, where students explored stalls, chatted with local producers, sampled foods, and even made a few purchases. A lovely surprise was meeting Robert, who was selling vegetables grown on the Ballymaloe farm itself—bringing the day full circle. 

The late afternoon finished with a short visit to Mahon Point, giving students time to browse the shops before heading home. 

Overall, the trip offered a rich blend of food education, sustainability, hands‑on learning, and real‑world connections. Roll on our next food trip!