Ballymaloe Introduction1

Posted on May 1st, 2011 in Food Blog

Organic salad greens, fresh edible flowers and newly picked radishes with coarse sea salt and olive oil, hand made pizzas from wood fired oven heralded the start of our 12 week course. Mrs Walsh’s cottage will be home for the next 3 months and to reach this quaint abode one has to walk past the Palais des Poulets featuring many breeds of chickens and roosters still to be identified. 14 different nationalities taking part on this course – a veritable network of food enthusiasts.