Podcasts about Ballymaloe Cookery School

It has been revealed that Meghan Markle's jams are proving popular with over one million jars snapped up by shoppers...But, just why is jam so sought after, whether it has a royal connection or not, and just how easy it is to make at home?Chef Darina Allen of Ballymaloe Cookery School joins Seán to discuss.Raspberry JamMakes 3 x 450g (1lb) potsRaspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, Boysenberries or Tayberries may also be used in this recipe.900g (2lbs) fresh raspberries790g (1lb 12oz) granulated sugarWash, dry and sterilise the jars in the oven 100°C/Gas Mark 1/4, for 15 minutes. Heat the sugar in a moderate oven for 5-10 minutes.Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. * Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.Hide the jam in a cool place or else put on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won't last long!*How to Fix It!If the jam overcooks it will be too thick. Just add a little boiling water to loosen.Raspberry and Cassis Preserve Make Raspberry jam as above, add 4 tablespoons of cassis to the jam just before potting.Loganberry, Tayberry, and Boysenberry jams are made in exactly the same way

Darina Allen of Ballymaloe Cookery School discusses how, long before Turkey became traditional, Goose was our Christmas roast of choice and had been since medieval times.

Join us for an insightful conversation with Sophie Morris, a health food advocate, entrepreneur, and author who has carved out a distinctive path in the culinary world. We discuss Sophie's transition from studying business economics to discovering her true calling at Ballymaloe Cookery School, and hear about the ups and downs of building her cookie dough business from the ground up.Sophie talks about how her supermarket comparison videos gained widespread attention online, and shares her views on why ingredient quality matters more than calorie counting. We explore her commitment to food education and supporting small-scale producers through direct purchasing. Sophie also talks about her book "Sophie's Swaps".The conversation also touches on Sophie's experience of managing both motherhood and a growing career, and the lessons she's learnt along the way. Whether you're interested in food, small business, or personal growth, this episode offers plenty of food for thought.Natter is proudly brought to you in association with Bookstation Ireland & IrishCentral. Hosted on Acast. See acast.com/privacy for more information.

Most of us can roast a chicken, but how can we make it next level? Chef, teacher, TV presenter and co-founder of Ballymaloe Cookery School, Rory O'Connell, shared his tips on gravy, spuds, and the veg too, to make tomorrow's roast extra special.

his week's chat is pure gold. I'm joined by Rebecca Leech from Monart Farm in Wexford — chef, grower, and creator of one of the most grounded, nature-inspired wellness projects in Ireland.We talk about her journey from Ballymaloe Cookery School and River Cottage to building saunas, foraging crab apples, and bringing back real community on the land.It's a story about courage, creativity, and getting your hands dirty for a happier, healthier life.

Sophie Morris is an entrepreneur, social media influencer and #1 best-selling author of the new book Sophie's Swaps. She is focused on changing the supermarket landscape by reducing the amount of ultra-processed foods people eat with clever swaps. She completed chef training at the prestigious Ballymaloe Cookery School and has blown up on social media in the past 12 months. In this podcast we explore her last 12 months, how she navigates some of the negativity online, why it's so important to follow your passion and some of the best food swaps any person can make to live a healthier lifestyle. You can also watch this full in person podcast on YouTube. Today's podcast is sponsored by The Circle: https://briankeanefitness.com/online-mastermind   (Youtube)  Sophie's Morris - YouTube   (Instagram) www.instagram.com/sophie_morris/   Sophie's Book: https://www.easons.com/sophies-swaps-sophie-morris-9781804583548?srsltid=AfmBOoo5XlXneWCYPBB1lMkaM3PgH4bBoFSQ1C4HJxE5N-tZqfSLOyuV

Known throughout Ireland and well beyond as the matriarch of Irish cuisine, Darina Allen is a powerhouse in the Irish food community. Since opening the first farm-to-table culinary education program at Ballymaloe Cookery School with her brother Rory O'Connell in 1983, Darina has gone on to publish more than twenty cookbooks and has presented nine seasons of the television show Simply Delicious (as well as other programs). Rather than take a retirement when she turned 75 two years ago, Darina decided to open a Farm School to teach students about sustainable food production and consumption.On this week's show, we speak with Darina about creating the holistic curriculum at the cookery school; how the typical Irish diet has changed since 1983; and her involvement in reinvigorating Irish farmer's markets. We also discuss the dangers of ultra processed foods and their relationship to our growing health crisis, as well as how we might continue to influence people to eat healthier, environmentally safe foods. We are beyond thrilled to welcome the one and only Darina Allen to this week's show.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Get full access to Sunwise at katemccabe.substack.com/subscribe

A recent survey in the UK shows that over half of college students admit to only being able to cook up to 5 meals – and these include the likes of instant noodles…Should we be equipping our young people with more efficient cooking skills before they fly the nest?Joining Seán to discuss is Darina Allen of Ballymaloe Cookery School, who has written a book on this very topic!

A recent survey in the UK shows that over half of college students admit to only being able to cook up to 5 meals – and these include the likes of instant noodles…Should we be equipping our young people with more efficient cooking skills before they fly the nest?Joining Seán to discuss is Darina Allen of Ballymaloe Cookery School, who has written a book on this very topic!

This week on Taking Stock Susan Hayes Culleton talks to Darina Allen of Ballymaloe Cookery School and Jack Spillane of Spillane World Markets about the economics of Farmers and Food Markets.Susan also looks at the economic impact of Ireland's rising population when she talks to planning expert Conor Skehan and Professor of Geography at Maynooth University Mary Gilmartin.Plus, with the news that Germany are going to start giving each child 10 Euros to invest every month Susan talks to Olaf Storbeck of the Financial Times about Germany's faltering economy.

As one of nine children, my next guest learned how to cook at his mother's apron strings and more than forty years ago set up the Ballymaloe Cookery School with his sister Darina Allen, sharing his knowledge and skills with thousands more, inspiring some of today's top chefs along the way – at the heart of his message and love of food has always been quality ingredients prepared simply. He's also written some best-selling books on food as well as presenting ‘How To Cook Well' for RTÉ television show.Guest host Seán Defoe is joined by Rory O'Connell!

Host Kerry Diamond heads to County Cork, Ireland, for a special episode of Radio Cherry Bombe, recorded live at the Ballymaloe Festival of Food, presented by Kerrygold. Join Kerry as she chats with four inspiring figures helping to shape Ireland's vibrant culinary future: award-winning dairy farmers Dara & Beatrix Killeen; female farmer advocate Vanessa Kiely O'Connor, a.k.a. The Dairy Fairy; and legendary food icon Darina Allen, founder of the Ballymaloe Cookery School and the new Ballymaloe Organic Farm School. From regenerative agriculture to tech-forward farming, these changemakers are redefining what it means to farm with purpose in Ireland today.Thank you to Kerrygold for supporting Radio Cherry Bombe.Click here for tickets for our Summer Tastemaker tour. Subscribe to Cherry Bombe's print magazine. More on Dara & Beatrix: Dara on Instagram, Beatrix on InstagramMore on Vanessa: Instagram, Women in Agriculture Stakeholder GroupMore on Darina: Instagram, Ballymaloe Cookery School, Ballymaloe Organic Farm SchoolMore on Kerry: InstagramPast episodes and transcripts

With Summer party season just beginning there is the pressure to deliver a crowd-pleasing dessert, chef and founder of Ballymaloe Cookery School, Darina Allen joins Brendan to give a meringue masterclass with advice on how to perfect the sweet treat,

In this episode of Life in Charms, we welcome the wonderful Clodagh McKenna, chef, TV presenter, cookery book author, and farmer. We hear more about her early days in the culinary world, from her time at Ballymaloe Cookery School to becoming a household name, as well as some of her most cherished memories and milestones from her personal life. As always, each chapter is captured in a beautiful charm design and by the end of the episode, you'll find out which miniature jewel she chooses to create in 18ct gold - watch along to see her charm come to life! Discover more about the Life In Charms Podcast: https://www.annoushka.com/uk/blog/the-podcast.html Feeling inspired? Design your own bespoke charm: https://www.annoushka.com/uk/bespoke-charms  Follow us on Instagram: @annoushkajewellery 

In a new seven-part series, Rory O'Connell explores the cultural sights and sounds of Morocco, from the bustling city of Tangier to the heights of the Atlas Mountains. He will then use his experiences as the basis for a few dishes he'll cook up back home in Ballycotton. Rory O'Connell, chef, teacher, and co-founder of Ballymaloe Cookery School, joins Anton to discuss.

The free school meal scheme is a great initiative. But it needs to pay more attention to the nutritional needs of students. That's according to Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

The free school meal scheme is a great initiative. But it needs to pay more attention to the nutritional needs of students. That's according to Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

Pat Conway from Smokin' Soul in Wexford, Catherine Fulvio, from Ballyknocken House, Farm & Cookery School and Darina Allen from Ballymaloe Cookery School talk about the business of teaching people to cook.Listen to our Industry Review here.

This week, we're spending the hour with the charming and beloved Irish cooking teacher and writer Darina Allen.  It's a spirited conversation about growing up in a country kitchen, her love of eating, and the single moment she decided to pursue her career in cooking. She tells us about her organic farm at the Ballymaloe Cookery School in Ireland,  shares her unusual and brilliant teaching style,  and explains why learning to cook and connect to nature is one of the greatest life skills anyone can achieve. She leaves us with a recipe for an Irish classic, Spotted Dog Railway Cake. Darina is the author of many best-selling books, including The Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-Honored Ways Are the Best.Broadcast dates for this episode:January 10, 2025 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

Christmas is creeping up quickly, and the more organised among us may have already got their turkeys sitting in the freezer. But no amount of early shopping will make the actual cooking any easier. We get loads of Christmas cooking advice with Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

Christmas is creeping up quickly, and the more organised among us may have already got their turkeys sitting in the freezer. But no amount of early shopping will make the actual cooking any easier. We get loads of Christmas cooking advice with Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

Chef and Co-founder of Ballymaloe Cookery School, Rory O'Connell tells Brendan how to create the perfect roast pork and provides tips on how to get the best out of the humble pork chop.

A pub in Cornwall has started charging customers extra for large amounts of food they do not finish from an all you can eat roast dinner buffet. Darina Allen ,Chef, Author and founder of Ballymaloe Cookery School gave us her reaction.

A pub in Cornwall has started charging customers extra for large amounts of food they do not finish from an all you can eat roast dinner buffet. Darina Allen ,Chef, Author and founder of Ballymaloe Cookery School gave us her reaction.

Are you heading out to eat this weekend?Once the pinnacle of culinary art, the traditional world of white tablecloths and multi-course tasting menus seems to be on a decline in recent years.So, has dining out become less formal?To discuss, Andrea is joined by Darina Allen, Founder of Ballymaloe Cookery School and Ballymaloe Organic Farm School, Dee Laffan, Food Writer and host of the Beár Bia podcast, Brenda Hyland Byrne from the Irish school of Etiquette and JP McMahon, Chef, Restaurateur and Author.

Would you like to see a smartphone ban in restaurants?A French bistro in north-eastern France banned smartphones at the table last year and said that the policy is not deterring diners, and is actually encouraging them to order more food as they continue their conversations!Would you like to see something similar introduced here?Claire McKenna is joined by Darina Allen, Chef, Food Writer and Founder of Ballymaloe Cookery School, Laura Mullet, Journalist & Stylist and more to discuss.

Dr. Mary Strangman was an extraordinary Quaker Irish woman whose accomplishments were in danger of being forgotten. She was one of Ireland's first medical doctors whose work saved countless lives among Waterford's poor; an early lecturer in the field of alcohol and drug addiction; a pioneering suffragette; and, more. Yet she is largely unknown to the Irish public. This is changing with a new play, A Medical Woman – The Life and Times of Dr. Mary Strangman [1872-1943].It will be performed for one night only, Saturday 7 September in Ballymaloe Grainstore, on the grounds of Ballymaloe House in East Cork. It is a most suitable setting as Mary's cousin farmed the land on which the Ballymaloe Cookery School is now located. Hosted on Acast. See acast.com/privacy for more information.

Rory O'Connell, chef and Co-founder Ballymaloe Cookery School

Meet Sophie MorrisNutritionist in Women's Hormone Health Sophie Morris trained at Ballymaloe Cookery School and soon after ­founded the award winning Irish food company Kooky Dough in 2009, growing the business from her kitchen to exporting around the world in 5 years when she then sold the business in July 2014. Sophie now does a lot of consultancy work for food start-ups.Sophie is a published cookbook author and TV cook on TV3, and her achievements in her food career resulted in her winning Image Magazine's Young Businesswomen of the Year Award in 2012.More recently Sophie was appointed Kerrygold Brand Ambassador, featuring in many of Kerrygold's marketing campaigns.Sophie's passion for healthy nutrition and food is what led her to develop her groundbreaking new programme “Sophie's Nutrition Bootcamps” which coaches women to their body & health goals through a focus on nutrition education, support and mindset. Sophie teaches how to make small changes in your mindset and nutrition that will have a big impact on your health & lifestyle. Hosted on Acast. See acast.com/privacy for more information.

Running from today until the 19th of May, the Ballymaloe Festival of Food is a new three-day food festival that celebrates 60 years of Ballymaloe. Rory O'Connell, co-founder of Ballymaloe Cookery School joins Anton to discuss.

Rory O'Connell, chef and co-founder Ballymaloe Cookery School.

Pomponius Mela, a Roman geographer, who hailed from the Roman province of Baetica (now Andalusia) in southern Spain writing in 43AD, he described the Ireland and Irish people as “a people wanting in every virtue, and totally destitute of piety”. And yet this country was so “luxuriant in grasses” that if cattle were “allowed to feed too long, they would burst”.Hello! The ancient Greek geographer and explorer Pytheas of Massalia while exploring north west Europe named the land of Ireland "Ierni" and from there Claudius Ptolemaeus ("Ptolemy") called the island Iouerníā . The Roman historian Tacitus, in his book Agricola (c. 98 AD), uses the name Hibernia. It meant "land of winter", and he modern name Eire derives from here.So today's episode, part 1, is all about the food history and food culture of ancient Ireland. I've talked with food historian Regina Sexton who is based in Cork to give me all the fascinating details of the rich ancient food history of Irish people.Regina Sexton is a food and culinary historian, food writer, broadcaster and cook. She is also a graduate of Ballymaloe Cookery School holding a Certificate in Food and Cookery. She is the Programme Manager of UCC's Post-graduate Diploma in Irish Food Culture. She has published widely at academic and popular levels. Her publications include A Little History of IrishFood (Gill & Macmillan, 1998) and Ireland's Traditional Foods (Teagasc, 1997)I hope you'll enjoy my discussion with her and join me soon for part 2!See you soon,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

One Scottish Hotel has set its stall out for Christmas by announcing after 53 years of serving Mince Pies, it will stop. Glynhill Hotel & Spa, in Glasgow has decided to save on food waste by not including the Christmas desert which is no longer a favourite amongst its customers. Darina Allen Chef, Author and founder of Ballymaloe Cookery School joined Kieran to discuss and told him the best way to go about making them...

This week on Passport to Everywhere, the focus is on the charming, mystical country of Ireland. Melissa is joined by Indagare Destinations Director John Cantrell as they swap tips for making the most of a trip to the Emerald Isle. John – with his decades of trip planning experience –– speaks about some of his favorite castle properties, top activities (don't miss the Trinity College Library or the Ballymaloe Cookery School), and other itinerary musts. From Northern Ireland to Dublin and across to Galway, John and Melissa dive into everything you need to know before planning your visit.  Melissa also speaks with Liam Krehbiel, the co-owner of Ballyfin, one of Ireland's most historic and spectacular hotels. Located in County Laois (approx. 90 minutes by car from Dublin), the grand country estate was built in the 1820s. After a love at first sight experience, the property was purchased by Liam's father in 2002, and he spent nearly a decade restoring it and shaping it into the refined 5-star luxury hotel it is today. Liam and his brother have continued their father's legacy at Ballyfin, and the hotel remains in a class of its own with its one-of-a-kind rooms, stunning gardens, impressive art collection and romantic library. As they walk through the history of the grand yet intimate property, Liam and Melissa explore the culture and approachability of Ireland. He also reveals his favorite golf courses, speaks to the Irish art scene, shares what's exciting him most in Dublin and more. Tune in to discover not only how this “fancy house in a Jane Austen novel” still feels warm and approachable, but also to determine what to do on your next trip to Ireland.For more on Ireland, head to Indagare.com to check out our destination guides and sign up for our newsletter to receive the latest travel news and tips.For more information about Liam Kreihbel and to learn more about Ballyfin and its offerings, visit www.ballyfin.com. To stay up to date with the hotel check out @BallyfinDemesne on Instagram and DemesneBallyfin on Facebook. To take part in the Power of Travel global survey, which enters you for a chance to win a three-night stay in Paris, click here. 

Dublin All-Star and All-Ireland winner Leah Caffrey joins The Players Voice for a wide-ranging conversation about life on and off the field. Leah spoke to us from Ballymaloe Cookery School, where she is currently navigating a significant career change and challenging herself to be much more than just a footballer. She also talks about the highs of winning multiple All-Ireland's, benefitting from time away from the inter-county scene, as well as the importance of friendships and connection in sport. The Players' Voice is brought to you by the Gaelic Players Association in collaboration with Real Talks. The podcast series is part of BEO 360, a GPA programme that empowers inter-county players across 4 key areas - life skills, wellbeing, dual career and transitions. Please go to beo360.gaelicplayers.com to learn more. Each episode is hosted by performance and well-being consultant Alan O'Mara. To find out more about Alan's work with sports and business leaders around the world, please go to www.RealTalks.ie.

When you walk in the doors of Pota Café in the Connemara Gaeltacht there's a buzz in the air. Pota's atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It's this community spirit, as well as their prolific use of local produce and seafood, that led the cafe to win the award for best café in the country from Food & Wine Ireland this year. Opened by chef Diarmuid Ó Mathúna in 2021, Pota is a bilingual daytime café and community hub located just over half an hour outside of Galway city on Ireland's west coast. Irish is the primary language spoken at Pota, so it plays an important role as a cultural and educational resource for the local community. Diarmuid, who trained as a chef at Ballymaloe Cookery School, has a plethora of producers to choose from in Connemara's burgeoning artisanal scene. From crab that's fresh off the day boat to greens picked just across the street, it's a locavore's dream. On this week's episode, we speak with Diarmuid about the secrets of the Connemara soil, how restaurants can give back to local producers, and the importance of Irish language spaces for building community.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Dublin All-Star and All-Ireland winner Leah Caffrey joins The Players Voice for a wide-ranging conversation about life on and off the field. Leah spoke to us from Ballymaloe Cookery School, where she is currently navigating a significant career change and challenging herself to be much more than just a footballer. She also talks about the highs of winning multiple All-Ireland's, benefitting from time away from the inter-county scene, as well as the importance of friendships and connection in sport. The Players' Voice is brought to you by the Gaelic Players Association in collaboration with Real Talks. The podcast series is part of BEO 360, a GPA programme that empowers inter-county players across 4 key areas - life skills, wellbeing, dual career and transitions. Please go to beo360.gaelicplayers.com to learn more. Each episode is hosted by performance and well-being consultant Alan O'Mara. To find out more about Alan's work with sports and business leaders around the world, please go to www.RealTalks.ie.

The vivacious Tracie Daly is our guest today. This lady is a whirlwind of enthusiasm. Her wealth of knowledge and extensive experience in the food and hospitality industry is sure to captivate you. Since a dot, food has always been a way of life for Tracie. In every area food were the connection, the glue, and the backbone. Today she is a Food-Business-Coach and this progression, as we learn, was always meant to be!We hear about Tracie's journey to get to this point, which included growing up in a B&B, running an award-winning Kilkenny Cafe, teaching students from around the globe in the world-famous Ballymaloe Cookery School, to recipe testing and mentoring fellow food business owners. ​This award-winning entrepreneur now consults, mentors, guides, teaches, writes recipes, designs menus, creates social media content, and looks at operational systems and waste among other things. This January 2023, she is has come together with other leaders of industry and academic expertise, to devise and launch a pair of low-cost online events called AtThePass.ie which is targeted towards the current needs of hospitality-related business owners, who, let's face it are having a tough time right now. We speak about the current climate and the challenges of working in the food and hospitality industry and Tracie gives some really practical survival tips for those struggling. We speak about the strength in numbers and the importance of support for small business owners. And though hospitality can be a great and rewarding place to work, how do we keep our momentum in tune and our focus on the positives? This is a really good chat for anyone who is already running a food business or looking to start one. But to be honest, Tracie is just so positive and uplifting, it's just a good chat in general, so listen up! Find Tracie online at www.traciedaly.cominstagram.com/tracie_daly_business_growth/tiktok.com/@tracie_dalyfacebook.com/FoodBusinessCoachtwitter.com/TracieDalyFBC Hosted on Acast. See acast.com/privacy for more information.

Christmas Dinner! – the best and most highly anticipated meal of the year. With such fanfare surrounding around it how can we ensure that everyone is happy? Ciara was joined by Chef, Author and founder of Ballymaloe Cookery School, Darina Allen

PJ hears restaurants will adapt to inflation but need customer help too from Blathnaid Bergin,a business lecturer at Ballymaloe Cookery School and restaurant adviser with ‘The Business of Food' Hosted on Acast. See acast.com/privacy for more information.

Heather is a certified planner through the American Institute of Certified Planners and holds a bachelor's degree in Civil Engineering and a master's degree in Urban Planning from the University of Wisconsin-Milwaukee. Heather has a vast array of experience in environmental consulting and nonprofit organizations. Additionally, Heather has traveled the world through her time in the U.S. Army and a tour in Iraq, and as a mentor of UW-Milwaukee Engineers Without Borders work in Guatemala and through her culinary training at Ballymaloe Cookery School in Ireland. Heather is a compassionate listener and visionary that quickly sees processes and systems and finds inspiration and challenge from different viewpoints and experiences. www.greenbicycleco.com www.facebook.com/greenbicycleco www.instagram.com/greenbicycleco/

In our Pearls of Wisdom series, a few podcasts back, we chatted to best selling author and chef Rachel Allen. At 18 Rachel left Dublin to study at the world famous Ballymaloe Cookery School and the rest is history..or should that be her-story. Since then Rachel has gone on to create an incredible 19 best selling cookbooks and has appeared on TV and radio all over the world. We loved our conversation with Rachel and we hope you do too.

This hour, we're celebrating our 100th episode of Seasoned. That's 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we're listening back to a few of our favorite conversations from the last two years. Guests: Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets. Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She's a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking. Jaime Vai: Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn. David Hamilton: Quality control, Hummel Bros. Hot Dogs, New Haven, Conn. David Standridge: Executive chef at The Shipwright's Daughter in Mystic, Conn. Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook Featured recipes from our guests: Smoky Guacamole (Guacamole Ahumado) Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)Darina Allen's Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini BeansDavid Standridge's Tuna Bolognese This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Caroline Hennessy is a journalist, broadcaster, and writer focusing on food, drink, and travel. A graduate of the Ballymaloe Cookery School, she is the coauthor of Sláinte: The Complete Guide to Irish Craft Beer and Cider (New Island) and Chair of the Irish Food Writers' Guild. You can find out more about her at www.bibliocook.com. This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

What are you making for St. Patrick's Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she's a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother's Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick's Day, but few of us know the rich history behind the world's most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that's evolved over more than 40 years. GUESTS: Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She's a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking. Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout). Susan Hanson: Home baker from Norwich, Conn. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Featured Recipes: Darina Allen's Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans Susan Hanson's Irish Soda Bread Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Bio: Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cooking school at Ballymaloe, Ireland. Darina is the author of 'Irish Traditional Cooking', 'A Year at Ballymaloe Cookery School', 'Healthy Gluten-free Eating', 'Easy Entertaining', 'Forgotten Skills of Cooking' (winner of the Andre Simon Food Book Award 2009), 'A Simply Delicious Christmas' '30 Years at Ballymaloe', 'Grow, Cook, Nourish (winner of The World Gourmand Cookbook Award 2018) and most recently Simply Delicious, The Classic Collection (publishing date end of September 2018). She has won many other awards including for outstanding contribution to the Irish culinary sector by Euro-Toques in 2007, the UK Guild of Food Writers Lifetime Achievement Award 2013 and the 2018 Guaranteed Irish Food Hero Website: http://www.cookingisfun.ie/ballymaloe-cookery-school/lecturers/darina-allen Forgotten Skills of Cooking: https://www.amazon.com/Forgotten-Skills-Cooking-Darina-Allen-ebook/dp/B07HX42KZ7 Ballymaloe Youtube Channel : https://www.youtube.com/c/BallymaloeCookerySchool ________________________________________________________________________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

To commence the new year, we are bringing you stories of the new generation and young people working in Irish food. But to kick things off, we are commencing this series with Darina Allen of Ballymaloe Cookery School, one of the most influential people in Irish food, who has inspired generations through her work in Ballymaloe Cookery School. She is of course a food writer, tv personality, teacher and activist. She is passionate about making change, acknowledges the need for things to be done and never has a problem diving in and sorting them out when she can.We spoke to her about her early days, who inspired her back then, who is inspiring her now, what are her hopes for the new generation of people working in food and what are her hopes for the future?We began our conversation by asking her to bring us back to day one of opening the cookery school in Ballymaloe Cookery School. What was that moment like and where was she at that time? But she invites us back even before then to her school-going days as this is where her journey in food really began. Hosted on Acast. See acast.com/privacy for more information.

You've probably eaten eggs as long as you can remember, right?. Did you know 544 million eggs are produced annually in Ireland. But what makes a good one?In a new podcast by the NeighbourFood team, Jack and Joleen find out what the craic with eggs is and speak to one of Ireland's most loved food personalities and founder of the Ballymaloe Cookery School, Darina Allen about her love for hens, her favourite way of eating eggs, how to recognise the freshest of eggs and how to source the best ones. Spoiler alert; Befriend your farmer is the key advice here!But which came first, the chicken or the egg? We pick the brains of food historian Dr. Máirtín Mac Con Iomaire, lecturer in Culinary Arts in the Technological University Dublin for this age-old question who explains how eggs first came to Ireland, the recognition of their nutrition in Irish folklore (seems we've been eating them a long time indeed!) and how eggs were sold to pay the rent instead of feeding the poor during famine times. A lovely listen with some surprises that might crack you up along the way.If you'd like some more info on the history of eggs in Irish cuisine and culture, this is a fascinating read by Dr. Máirtín Mac Con Iomaire Finally, did you know that the number of pleats in a chef's hat was meant to represent all the different ways you can cook an egg? We've made a printable chef's hat for a fun activity you can do with the kids at home. Send us a pic of your creations on our social media channels @NeighbourFoodMarketsThe NeighbourFood Podcast is presented by Jack Crotty and Joleen Cronin. Hosted on Acast. See acast.com/privacy for more information.

Ep 7. I wanted to start the year with a really special guest, and my goodness, that's what I've got for you! Frances Houghton MBE has represented GB in rowing at five Olympic Games. She has won three Olympic silver medals, four World Championship gold medals and one European title. She's also an incredibly thoughtful person who's collected an amazing amount of wisdom over the years and has distilled it into a brilliant book called Learnings from Five Olympic Games, which you can buy here.Frances was an absolutely brilliant guest and, in common with other Olympians I've interviewed, incredibly and not remotely starry. We talk about: Her life in Cornwall - walking, sea swimming, gig rowing and surfingWhether she has any unfinished business, looking back at her rowing careerThe change in mindset she adopted after Beijing and how it enabled her to return to rowingTogetherness and the Rio 8+ (plus the challenges they went through when the crew was dismantled and seat-raced)Honesty and cohesion in crewsThe Olympic training regimePeriods and hormonesWhether she was able to retain the joy of rowing despite the tough regimeFrances' relationship with the ergo and her tips for erg testsWhether you ever actually enjoy a raceWhat it feels like on the start (and the weird thing about vinegar)Olympic Village life and the differences between the five GamesThe post-Olympic crashLearning not to be the expert in the crewSports psychologyCooking and training as a chef and the Ballymaloe Cookery School.If you're enjoying the podcast, I'd love it if you'd share it with just one person who might enjoy it. And if you could see your way to rating / reviewing it that would be amazing - it all helps to get the word out. If you're on Apple you can leave a review here.Thanks again for being part of Girl on the River. I'd love to hear from you - let me know what you think of the podcast, who you'd like to see guesting on it, what you'd like me to talk about. You can find my blog at Girl on the River and do come and say hi on social media at @girlontheriver on all channels.