Podcasts about Ballymaloe Cookery School

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.

“Welcome back to My Life In Seven Charms where today I am joined by Margie Nomura - chef, food writer and host of the brilliant Desert Island Dishes podcast. After graduating from the world-renowned Ballymaloe Cookery School in 2010, Margie has enjoyed a fascinating and varied culinary career, from teaching Zulu women to cook in South Africa to cooking for the late Queen Elizabeth. Margie launched Desert Island Dishes in 2017 and has been joined by incredible figures including Michel Roux, Marcus Wareing and Stanley Tucci. Having explored the seven dishes that have shaped her numerous guests' lives, I am delighted to turn the tables today and speak with Margie about her life, as told through her seven charms.  Welcome Margie Nomura to My Life in Seven Charms.

How much are you planning to spend on your gifts, food, and drink this festive season? The latest survey by Newstalk's Amárach Christmas poll has revealed that those of you in Dublin and also those with children are more likely to spend more than €500 on gifts – and the majority plan to spend around €100-€150 on the Christmas food shop. Joining Anton to discuss this is Conor Pope, Consumer Affairs Correspondent with the Irish Times & Darina Allen from the Ballymaloe Cookery School in Cork.

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 Organic Matters, we speak to Dublin based Bread 41 co-owner Eoin Cluskey. Eoin started life as a carpenter but gradually returned to his true love of baking. After spending some time at Ballymaloe Cookery School, he developed a strong sense of the value of good food produced locally. He took these ideas and moulded them into the successful Bread 41 business today where they utilise organic flour and source from as many Irish farmers as possible.

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

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.

Few people have impacted the Irish food scene like Darina Allen. She's the co-founder of the world-famous Ballymaloe Cookery School in County Cork; she's authored 21 cookbooks, including her latest, Darina Allen: How to Cook; and she's a tireless champion of the slow food movement, farmers' markets, and culinary education for children. Darina joins host Kerry Diamond to talk about how she fell in love with cooking, the real reason she became a culinary instructor, and how Marcella Hazan inadvertently influenced the Irish farmers' market scene.This episode is supported by Kerrygold, the makers of beautiful butter and cheese made with milk from Irish grass-fed cows. 

Ready, steady, cooooook!This week we are delighted to be joined by 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. Her latest offering, Soup. Broth. Bread was recently nominated for an Irish Book Award and is in shops now.Rachel talked to us about meeting the Duke of Edinburgh, how she came to write her latest book, her love of butter plus she also gave us some valuable pearls of wisdom around managing cooking on Christmas Day and how to make stock - I mean, don't say we don't get the good stuff out of our guests! We loved it and we hope you do too. Before you go, make sure you sign up for our newsletter, coming in January 2022. Each week we'll send you a selection of a few of things we've come across on our travels that we're loving. It could be a podcast, book, outfit, candle, recipes, fitness tips, raindrops on roses or whiskers on kittens - anything we feel like really. Come join our gang by signing up here. Until next Thursday...stay safe!Sonya and Brendan. MENTIONED IN SHOWYou can buy your own copy of Soup. Broth. Bread. By Rachel Allen here or ask at your local library.Follow Lennon Courtney on Instagram, Twitter and FacebookFollow Brendan on Insta and Twitter and Facebook. Follow Sonya on Insta and Twitter. Shop the latest Lennon Courtney 'Doyenne Collection' at Dunnes Stores.Social media is managed and curated by Julie Gartland. Katie Laffen created and performed our theme music 'Walkin' On It and the podcast is produced by Esther O'Moore Donohoe. See acast.com/privacy for privacy and opt-out 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.

Join Oliver as he chills with chef extraordinaire Eva Bee! A lover of all things culinary, Eva's journey as a chef was initially sparked in an effort to overcome depression and several food allergies. In addition to honing her skills at the internationally renowned farm-to-table Ballymaloe Cookery School in Ireland, Eva also studied environmental science and chemistry! She offers fantastic personalized cooking experiences through her website and has hosted several cooking programs for Bell, Rogers and Coral TV! The chat starts off with Eva discussing sustainability and the farm-to-table approach to cuisine. Oliver then learns about Eva's Serbian heritage through a sampling of traditional Balkan beverages. Eva discusses how international travel prominently influenced her journey and shares her insights on some popular dieting trends. Oliver and Eva converse about the feeling of being drawn in many different creative directions before chat shifts to the current state of society. Recorded on September 21st, 2021 Audio/Visual Production by Brian Reilly Edited (poorly) by Oliver George Additional editing and graphics by Maverick Reilly ARCADE- Oliver: 17 / Guests: 6 (VERY close match!) http://www.evabee.com/

EPISODE SYNOPSIS “ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in Korean, or does it? EPISODE NOTES 12:00 – 15:00) Both studying creative courses at the same London university you may imagine Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they tell the story. 20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts how traditional recipes are handed down through family generations. 23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here they detail the origins, production, and reaction to the book after publication. 31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum over the feast that is a Korean breakfast. 37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan explains how his passion for food was instilled by his culinarily adventurous mother. 47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always what they seem. TOP QUOTES “Talking of organization … Jina is more creative shall we say.” Jordan “If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan “If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5 margaritas.” Rejina “If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina “I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.” Jordan “The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan “Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on sourdough.” Rejina RESOURCES www.rejinapyo.com www.jordanbourke.com www.thepalomar.co.uk www.palomaibiza.com www.babylonstoren.com www.thekaki.co.uk www.stories.com ABOUT THE GUESTS Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients where he gained a following for his naturally healthy, yet indulgent food. This led to the publication of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was shortlisted for a Guild of Food Writers Award. Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to be Roksanda Ilincic's first assistant, where she worked for three years before setting up her namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues with diversity, whether that be age, size, or skin colour.  Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’ in 2015. They live in north London with their son. @rejinapyo @jordanbourke ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking,...

Darina Allen, Ballymaloe Cookery School

Jimmy Carpenter chats to Thomasina Miers OBE, a cook, writer and the co-founder of the Wahaca (https://en.wikipedia.org/wiki/Wahaca) chain of Mexican street food restaurants. She is also the first ever winner of Masterchef! After trying to find a career in advertising, VAT consultancy, journalism and digital consultancy, "Tommi" finally met Clarissa Dickson Wright who told her to follow her passion. Following trips overseas to Ballymaloe Cookery School in Ireland and to Mexico, she came back to the UK and ended up winning Masterchef before setting up her restaurants. However, it's not all been plain sailing, in 2016 people fell ill following an outbreak of norovirus, losing the company millions of pounds. Thomasina and her business partner Mark, have turned things around, giving them resilience for tackling the current global pandemic in 2020/21. In this episode, you'll learn how the dots of your life join up, how to overcome failure, find your passion and about taking measured risks. Find out more about Thomasina, here https://www.thomasinamiers.com/ Find out more about the podcast series, here https://www.veryimpressivepeople.co.uk/ Message Jimmy on Twitter: @JCarpenter82

Carla Jankelowitz - Carla is a pastry chef having studied at Prue Leith Chef's Academy in SA 2011 and Patisserie at Le Cordon Bleu in London. Since her training she has taken her to establishments such as Chelsea Football Club, Baftas, Ham Yard Hotel. Now head pastry chef at catering company CH&Co.  @carlajankelowitz  Mentions: Massimo Bottura  George Williams - George trained at Ireland's Ballymaloe Cookery School and was just a few weeks into his new job at the Michelin-star restaurant the River Cafe when Covid-19 struck.  @fedbygeorge Order Food HERE: getfedby.slerp.com  Some fave restaurants George recommended: JKS Restaurants Brawn & Bright restaurants. Weekly Inspiration: Snack Box - www.snack-box.co.uk / @vic_ivana Ottolenghi's mint and pistachio chocolate fridge cake - email us for full recipe if you can't find it!  Partnership for this series: POT GANG - www.potgang.co.uk  Original Music by Jack Baxter - www.jackbaxter.co.uk

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.

We are excited to be joined by Irish Chef, Cookbook author and broadcaster, Clodagh McKenna on Shut the Front Door today. Clodagh lives with her partner Harry Herbert in Broadspear, a home situated on the grounds of the phenomenal Highclere Castle where Downton Abbey was filmed. They are currently bringing the property back to life and are aiming to make Broadspear a sustainable working homestead within the next few years. A native of Cork where she trained and worked at Ballymaloe Cookery School & House, Clodagh is one of Ireland's best-loved chefs. Her own TV series have aired across Europe and as far as Australia and New Zealand. Clodagh has just launched her latest cookbook," Clodagh's Midnight Kitchen" in Ireland and the UK, we can’t wait to hear all about it... Shut The Front Door is produced by @venturamarketing.ie | www.VenturaMarketing.ie.Email the podcast: shutthefrontdoor@ventura.ie

In today’s Bush Wanderlust podcast Katie and Ali are on the road to meet every country bride's dream wedding caterer - Narrabri’s Katrina White. Just the sound of Treen’s name will have tummies rumbling across the Narrabri region because here we know her cooking is just so scrumptiously good. However, it's not just brides from the bush who want a piece of this North West girl's pie - Treen even got the call up to cater for fabulous Channel 7 journalist Edwina Bartholomew’s big day. Born and bred on the dusty Cryon plains near Walgett, Treen grew up on a farm and is one of seven children. She trained in Ireland, at the world-famous Ballymaloe Cookery School and had the world at her feet when she completed the course and could’ve made it in the bright, city lights but Treen returned to her country roots and runs her catering business, Relish, from Narrabri where she employs a swag of locals who work with her at weddings across the countryside. Treen lives in town with her handsome husband Shane and two beautiful girls Willa and Bonnie.

At the age of 13, Lindsey woke up with a migraine that wouldn’t go away. Her desire to be migraine-free led her on a quest to study food and nutrition at Ballymaloe Cookery School in Ireland. It was here where she learned that foods in their most natural form were healing for the body, as well as for a positive mindset. Good food helped Lindsey to feel healthy and naturally she gravitated towards that good feeling and enjoying my time the kitchen. Lindsey’s journey led her leave her 5th grade teaching position in California, and move to Italy to complete her Masters from the University of Gastronomic Sciences, and working for Jamie Oliver teaching food science in the classroom. These experiences taught Lindsey that there's something magical that happens when we gather and break bread with others. We look each other in the eye, connect, share stories, cultures and traditions. But most of all we have fun, we celebrate and feel joy. Lindsey believes having fun in the kitchen with good food, is one way to take good care of yourself and our food system. Today, Lindsey teaches children, teenagers and adults to learn how to cook real food, and live life without restriction, all while having fun in the process, and helping you become your own wellness expert. The best table is the intuitive table. Tune in to hear how you can tap into your own intuition and make healthy eating choices for you and your family!Connect with Lindsey!WebsiteInstagramLinkedin

In this week's podcast, Patrick talks to Darina Allen, renowned chef, best-selling author, and co-founder of the Ballymaloe Cookery School on the South coast of Ireland. ‘Ballymaloe Cookery School was born out of desperation', explains Darina, as she recounts the heart-warming story of how it all began, and what first brought her to Ballymaloe House – where she met her husband Tim Allen, who she opened the school with in 1983. Today the school maintains a world-class reputation for its cookery courses, attracting people from all walks of life. Based upon the slow food philosophy and ‘farm-to-fork' cooking, the school aims to teach about cooking within the wider context of the landscape, the seasons, and agricultural sustainability.

Claire speaks to Personal Development Coach Claire McGrath on pouring 30 years of study into a 30 day course which invites you to 'Wake Up' and find what you truly want through the month of November. Geriatrician Professor Dermot Power joins Clare to talk about the conversation with a patient which led him to help in the design of a smart tablet for older generations - The Acorn Smart Tablet. And with so many of the things we eat carrying labels of "good" or "bad", Rory O’Connell of Ballymaloe Cookery School takes it back to basics with his new book 'The Joy of Food'. Listen and subscribe to Alive and Kicking with Clare McKenna on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.     You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Darina Allen, Ballymaloe Cookery School, JP McMahon, Aniar Restaurant Galway

Darina Allen, Ballymaloe Cookery School, JP McMahon, Aniar Restaurant, Galway

Here in Ireland we have an abundance of riches when it comes to fresh produce. You’ll struggle to find better quality fruits, vegetables, dairy, seafood or meat anywhere else and one of the best places to see all of this is in your local Farmers’ Market. So, for this week’s ‘Industry Review’ Bobby thought he would speak to two people who know just how important the local Farmers’ Market really is to promoting what we have. Joining Bobby was:  Darina Allen - Owner and Founder of the Ballymaloe Cookery School in Shanagarry, co Cork & also founding member of Midleton Farmers’ Market & Farmers Market Movement in Ireland Simon Fraser - Chairman of the Dungarvan Farmers’ Market Image: pxfuel.com Down to Business with Bobby Kerr Listen and subscribe to Down to Business with Bobby Kerr on Apple Podcasts and Spotify.    Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

I am privileged to interview Rory O'Connel, the first head Chef I worked with and, founder of Ballymaloe Cookery School in East Cork - amongst many other fabulous achievements! http://www.cookingisfun.ie/ We talk about his award-winning career, life at Ballymaloe Cookery School, Litfest, Web Summit, and his next book. Rory's top tips are 1. Learn to cook 2. Seasons & locally 3. Cook like your grandmother did  

I am privileged to interview Darina Allen, founder of Ballymaloe Cookery School in Shanagarry, East Cork. "PROMISE LESS AND GIVE MORE" This is a common theme throughout our chat and something that really resonates with me. Darina gives lots of tips to improve the health of the nation as well as talking about some of her fabulous achievements. Darina can be contacted on www.cookingisfun.ie

Ballymaloe Cookery School is the world-renown, multi-award-winning cooking school situated in lovely East Cork, Ireland. It is known for its unique approach, helping students reconnect with their food from start to finish--from planting seeds to cooking in the kitchen. Ballymaloe's guiding principles include sustainability, and using locally-sourced and high-quality ingredients--many of which are grown and harvested directly from the 100-acre organic farm on which the school is situated. Darina Allen established the Ballymaloe Cookery School in 1983 with her brother. An author of over 10 books, Darina shares her passion for cooking on today's episode. She discusses how Ballymaloe came to be, why she persisted when many insisted she choose a different line of work, and why she believes cooking is so often looked down upon. She also shares secrets she has learned over the years about the importance of preparing nourishing meals and how to rediscover the lost art of cooking. Visit the Ballymaloe Cookery School website: cookingisfun.ie Become a member of the Weston A. Price Foundation here.  Check out our sponsor: Ancestral Supplements

This is the sixth episode of our Who Run The World? season celebrating women in food. Today's guest is Darina Allen, founder of world-renowned Ballymaloe Cookery School in Ireland and bestselling author of 19 cookbooks. We absolutely love Darina and the school and have had many of her graduates working in our kitchens over the years. We chatted to Darina about how she came to run the fabulous Ballymaloe, what it's like be part of a cooking dynasty and what it takes to be a successful cookbook author. It was wonderful to hear Darina talking so passionately about her experiences running a successful family business in rural Ireland, as well as the sustainable ethos at the core of everything that Ballymaloe does, and the values she instills in all her students, especially about the importance of creating an inclusive kitchen culture.  Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Ballymaloe Cookery School http://www.cookingisfun.ie  Instagram: @ballymaloecookeryschool  Darina on Instagram: @darina_allen Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

Join Skye Gyngell, our Culinary Director and Spring Restaurant Chef, in conversation with Darina Allen, who owns and runs the internationally renowned Ballymaloe Cookery School in Co. Cork, Ireland. They talk all things food - from great recipes and writing cookbooks to the wonders of bio-dynamic food and fermentation - with chef Jordan Bourke. After establishing the Ballymaloe Cookery School in 1983, Darina went on to author such classics as Simply Delicious, Simply Delicious France and Italy, and A Year at Ballymaloe Cookery School. Winner of numerous awards, including the 2018 Gourmand World Cookbook Award, she received an Honorary Fellowship of the Dublin Gastronomy Symposium in recognition of a lifetime’s dedication and work promoting Irish gastronomy, food history and culture and the Veuve Clicquot Business Woman of the Year 2001. Website: www.cookingisfun.ie Jordan is a chef, award-winning author and broadcaster. Having trained at the Ballymaloe Cookery School in his native Ireland, he went on to work under the Michelin star chef Skye Gyngell. From there he worked in kitchens in Seoul, Korea, which led to the publication of his cookbook ‘Our Korean Kitchen’ (co authored with his wife Rejina Pyo). Jordan is a columnist for Waitrose Food magazine, with 12 new seasonal recipes each month. He is also a panelist on BBC radio 4's The Kitchen Cabinet and guest presenter on BBC 1's Saturday Kitchen. He is the recipient of both the Fortnum & Mason Food & Drink Award and the Observer Food Monthly Award. Jordan lives in London with his wife and son.

Rachel sits down with Darina Allen, Founder of the World Famous Ballymaloe Cookery School, in Cork, Ireland. They talk about the history of Ballymaloe House & Cookery School, the Cookery School, cooking and introduces us to her new award-winning cookbook 'One Pot Feeds All'.Learn more about Ballymaloe House:https://ballymaloe.ieVisit Ballymaloe Cookery School Farm and Organic Gardens' website:http://www.cookingisfun.ie

Bigger Bolder BakingA Fearless Approach to Baking Anytime, AnywhereBy Gemma Stafford Intro: Welcome to the number one Cookbook Podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Gemma Stafford: Hi, I'm Gemma Stafford, and my new cookbook is called Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere.Suzy Chase: So I have to start off by saying a huge congratulations to you. You have a bun in the oven, so to speak.Gemma Stafford: Thank you.Suzy Chase: That's so exciting. When are you due?Gemma Stafford: I'm due early February.Suzy Chase: Oh my God, that's right around the corner.Gemma Stafford: I know. I know. Tell me about it. At the time, at the beginning, time stood still, and now it's going really fast, so I don't really know where I am.Suzy Chase: Yay. I'm so excited for you.Gemma Stafford: Thank you.Suzy Chase: So, you have a line in the cookbook that goes, "I watched my mom create spectacular desserts from just a few simple ingredients." I feel like this is your philosophy, too.Gemma Stafford: Yeah, absolutely. You know, I worked as a professional chef for 10 plus years, and I trained, I studied professional cookery in college. I went to two different cookery schools, and definitely the more, especially as I look at the book, my biggest influence and my first teacher was really my mom.Suzy Chase: Now what exactly is bold baking?Gemma Stafford: So being bold is about taking risks, and it's about trying something different, and it's about being fearless. And that's what I do in my recipes. I try and take away the unnecessary steps that people don't need that might confuse you, that sometimes, in baking, people can have very long winded recipes.Gemma Stafford: And what I like to do is just get straight to the facts and show you how you can make over the top desserts, but still using very simple techniques and very simple ingredients.Suzy Chase: Long winded recipes are so much fun to read, but so hard to follow.Gemma Stafford: Yeah. I can't. The reason we've had such great success with Bigger Bolder Baking is because bold baking is about taking risks and it's about being fearless. And I really try, and with my millions of fans all around the world, try and give people the confidence to bake anytime, anywhere.Gemma Stafford: And in the book, it's a collection of recipes where you can do that using simple ingredients. The majority of recipes are less than 10 steps. They're really finely edited just to give you the exact information that you need, and anytime, anywhere baking really ... We heard this from our audience.Gemma Stafford: We have 5 million bold bakers all around the world, and we heard from them that they want to bake, but they're students in a dorm. They want to make a cake for somebody, but they live in, maybe, an older facility, and they don't have access to a kitchen, or they only have a microwave, and things like that. And we didn't, I didn't want that to restrict people from baking.Gemma Stafford: So in the book, I broke the chapters down into different pieces of kitchen equipment that you would need, and tools. So there's a whole section in my baking book where you do not need an oven to make frozen desserts, to make mousses, to make chills desserts, to make chocolate Tiffin cake, all of these sorts of things, and trifles you don't need an oven for, and just really make it as simple for people as possible to make, to be able to bake no matter what their equipment or their circumstance.Suzy Chase: Your bold baking journey started at Ballymaloe Cookery school. That is incredible. Tell us about that, and what skills did you learn there?Gemma Stafford: I hold Ballymaloe very close to my heart. I had a really lovely time there. When I was young in the 80s, we used to watch, my mom and I used to watch Darina Allen on a Monday night on TV, and she was ... This was a long, long time ago, where she was the only chef, really, on TV, and then she was Irish, and she ran this cooking school, and I was just fascinated by her.Gemma Stafford: And my mom told me that when I was older, I could go to the cooking school. So after college, I studied professional cookery in college, and I was in my first job, and the opportunity came up to go to Ballymaloe Cooking School, and it's really special.Gemma Stafford: I don't know if I can describe it well enough. It's a really amazing experience. It's such a special place. For people who don't know, it's a cooking school on kind of like, almost like now, a farm, because I know that they have a lot of their own animals and bees and and things like that. But they have ... It's a little cooking school down in East Cork in a place called Ballymaloe.Gemma Stafford: I'm sorry, the school is called Ballymaloe, and run by a lady called Darina Allen, and her whole ethos is very, I would say, typical of a lot of Irish people, which is good ingredients in, and amazing out. And so the thing about Darina is that she does recipes from all around the world.Gemma Stafford: It's not, as people often say to me, meat and potatoes from Ireland. It's a little bit of everything. And just to be there, to be at the school, and to be with students who come from all around the world to do her courses, it's really incredible.Suzy Chase: Did a Diane Keaton movie really inspire you to move to America?Gemma Stafford: It did.Suzy Chase: Which one?Gemma Stafford: I know, it's crazy. So, a lot of people have seen, or are big fans of us, baby boom in the late eighties, like '87 or so. So I was ... I would have been ... We always get everything later. At that stage, we got everything like a year later than America did. So it was on TV in Ireland in maybe '88 or something like that. So I was only a child.Gemma Stafford: And I saw it, and for those of you who haven't seen it, it is about, long story short, about a kind of high powered exact woman in New York. She has a really busy lifestyle, and she gets landed this baby, and she has to move out of the city.Gemma Stafford: She buys a farm in Vermont, and she, her lifestyle totally changed, and she starts making applesauce and selling it in local shops in Vermont, and it becomes really big, and I just, I was fascinated by it. I just thought that this was the most amazing thing ever. That this is what I want to do. I wanted to move to Vermont and make applesauce.Gemma Stafford: And you know, it always, it stuck with me. I must've been like six or seven when I saw it, but I made kind of a promise to myself then and there that when I was 25, I was going to move to the United States, and I was going to marry an American man, and I was going to be in America for the rest of my life.Gemma Stafford: And yeah, it was. I was 25, actually, when I did end up moving here. But yeah, it always stuck in my head, and the thing about it is, I never told anybody, which was so funny. So when I was in my twenties later, and I decided to go to America, I think they were kind of surprised, but I always knew in the back of my head that this was part of the plan. I was going to do this.Suzy Chase: It was your vision.Gemma Stafford: Yeah.Suzy Chase: Wow. So, for busy home cooks, you also have a few mug cake recipes in this cookbook. Describe these.Gemma Stafford: So the mug cakes are some of my most popular on Bigger Bolder Baking, and they are really, they're little tiny single serving, I shouldn't say tiny, but they're a small single serving cakes that ... This is where kind of anytime, anywhere bacon comes in. We heard a lot from people who, like I said, don't have kitchens, don't have ovens, but still want to bake.Gemma Stafford: And there's a whole world of microwave recipes out there for cakes that I have in the book, and then savories that I have on my website for things like pizza, mac and cheese in a mug, and things like that that can all be made in the microwave.Gemma Stafford: So in the book Bigger Bolder Baking, I shared three recipes of some of my most popular, and they're an amazing ... They're really great recipes, because there are only a handful of ingredients. So even if your kitchen is bare, all it is is a little bit of raising agents, some flower, a little bit of oil. You might need an egg, but not even all of them need an egg.Gemma Stafford: Most of it is just standard cupboard ingredients. And you can have a mug brownie, a funfetti cake in a mug, or even a donut in a mug, which is a really popular one. And they're just a really amazing way for somebody to make a single serving treat fast with very little wash-up. And then you're not left with cake or cookies or whatever it is. You got to just have exactly what you wanted, or what you needed.Suzy Chase: I do love how you've included so many microwave recipes in this cookbook, because I feel like the microwave is a little passe right now. But it's so convenient.Gemma Stafford: Yeah. You know, the thing I explained, because I get asked this a lot. I've been a professional chef for many years now, and a lot of, when I first started doing microwave recipes, I talked to myself, "Should I be doing this? Because I've worked in [inaudible 00:09:41] restaurants now. Should I be making recipes in a microwave?"Gemma Stafford: Because people question you. And the thing about it is, it's not about the microwave. It's about, it is, these recipes are another way for some people to feed themselves, to make something from scratch, what I like to call real food fast, not fast food, with just a few ingredients, with very little waste.Gemma Stafford: And when we started making them, we were doing the cakes, we heard from a very much younger audience. Then when we kind of ventured into savory, and we started doing things like ramen in a mug and pizza, which was one of my favorites, pizza in a mug, and lots of different things like that, we heard from all around the world.Gemma Stafford: And heard from truckers, we heard from people living in elderly facilities, people who had been widowed. I just got an email from a man in Australia yesterday, 87 years of age, who was asking me about ... He just got the same microwave that I did, and he was asking me about the recipes so he'd be able to feed himself.Gemma Stafford: So it's much bigger than making food in a microwave. It's giving the people independence and confidence to be able to create their own meals, and that satisfaction and pride that you take in that.Suzy Chase: Gosh, that's so smart. Good for you.Gemma Stafford: Thanks.Suzy Chase: You also included mug net. What's that?Gemma Stafford: Yes, that's a donut in a mug. is a little kind of a cinnamony, kind of a cake with a little bit of jam in the middle, and eaten all together, tastes just like a donut sprinkled with some cinnamon sugar. It's just a fun little take on a donut.Suzy Chase: If I'm going to teach people to bake, why not online Guess who said that. Your YouTube channel has almost 2 million subscribers. Tell us about your channel, and how was your husband involved?Gemma Stafford: My husband is the driving force behind us. So, we started Bigger Bolder Baking five, five and a half years ago, as a YouTube channel. Long story short, myself and my husband, I still worked in food. I worked, I had a catering business. My husband worked in tech. Sorry, he did marketing for a tech company, but he also had a lot of experience in the entertainment industry, because he'd worked for Lucasfilm and Pixar.Gemma Stafford: And we got married, and we joined forces. We decided, how can we come work together to join both of what we're passionate about, which is food and entertainment? And Kevin said that he wanted to do more of the production side of entertainment, because he always did the marketing side.Gemma Stafford: So we came up, he said, "Why don't we create a cooking show?" And you know, five and a half years ago, YouTube was very much a different playing field. There wasn't a saturated ... There wasn't as many baking channels, and it was just a different ballgame. And you know, we quit our jobs in San Francisco.Gemma Stafford: We left behind paychecks and healthcare, and we moved to a city that we didn't know anybody, down to Santa Monica in LA, and we just started creating videos out of our kitchen. We went all in. We financed it. All of our time, all of our effort, we were working around the clock.Gemma Stafford: And the thing about it is, we didn't doubt ourselves. We knew that we were kind of crazy for doing it, but we never doubted ourselves. We knew that we were onto something good. And it took some time, and blood, sweat and tears, but it started to pay off really fast, and slowly but surely, we started to garner this audience of what we call, and what they call themselves, bold bakers.Gemma Stafford: And within a few months, we had some videos go viral. Our subscribers just doubled. And from then on, we've just, in the last, sorry, five and a half years or so, we've gotten to 2 million subscribers on YouTube. And then with our Facebook and Instagram, and our website included, we're around 5 million people all around the world.Suzy Chase: What's the most popular recipe on your channel?Gemma Stafford: Most popular recipe, I would ... So there's two that are kind of tied. The mug cakes are some of my most popular, it's kind of what I'm known for. And then also, what's actually, I had to include this in the book, is my no machine ice cream. It's just a few ingredients, cream, condensed milk, and some vanilla extract.Gemma Stafford: And you can make a base of kind of a vanilla ice cream. But then you can add any flavor you want. And I actually think, Suzy, you tried one of the ice creams.Suzy Chase: Yes.Gemma Stafford: And so it's just a really fun recipe. But that was another one that resonated with our audience, going back to it's not about the microwave, it's not about the utensil. It's the fact that you were able to make something without the traditional methods.Gemma Stafford: So the ice cream is made whisking together, you can do it by hand, or you can do it with a stand mixer, but you don't need an ice cream machine to make ice cream. And that video was just huge for us. So we had to include that ice cream and some different flavors in the book.Suzy Chase: Yeah, I made your raspberry swirl cheesecake ice cream on page 239.Gemma Stafford: Yeah, that's one. I love cheesecake ice cream.Suzy Chase: Ice cream has always been so intimidating for me.Gemma Stafford: Yeah. And because you have to make a custard base, and you have to, there's different steps, and it just, it can be laborious. And there's a chance that you curdle your custard, and then what do you do? But this is, for want of a better word, it's foolproof. And it's really, it's awesome, because also, we don't, we have a large audience.Gemma Stafford: It's kind of funny, but we have a large audience who are, who don't eat eggs, for dietary reasons, for religious reasons. So this ice cream doesn't include any eggs. It's only cream and condensed milk. And so it really ticks a lot of boxes for a lot of our fans. So that and the mug cakes are some of my most popular recipes with tens of millions of views on YouTube.Suzy Chase: For Christmas, are you going to be doing your 12 full days of cookies again?Gemma Stafford: I am.Suzy Chase: Oh, yay.Gemma Stafford: Yeah, we're doubling down on cookies this year. I started making them in August.Suzy Chase: Oh, my gosh.Gemma Stafford: So we're planning. We're getting kind of our team, we have a team now. At the beginning, it was just Kevin and I, my husband. And then, a few years in, we were able to start building out a team, and so our team are working on those campaigns. So 12 days of Christmas, and all the things around holiday baking.Gemma Stafford: We're also going to do a holiday baking hotline where I go live. It might be on ... One time we did a hotline on the website, on biggerbolderbaking.com, where I was, what do you call it? I popped up and I answered people's questions live, the day of Thanksgiving.Gemma Stafford: And then we also use an app called [inaudible 00:16:59], where ... It's like a voice mailing app where people can leave me a voicemail, and then I answer them back straight away. And it's just a really fun way to do it. And the holidays can be, it can be challenging. And you face, you come across things in the kitchen that you didn't know were going to happen and you need help fast. So we also do that and that's a lot of fun.Suzy Chase: So I also made your recipe for 10 minute vanilla refrigerator cookies on page 44. Can you describe these?Gemma Stafford: Those cookies are, they're one of the first cookies I remember making, and they're really simple, because they're a plain vanilla cookie. It's a little bit crisp, it's also a little bit soft. But it's a recipe that, since the book has come out, I'm just, I know what recipes mean to me.Gemma Stafford: They have certain nostalgia to me, but I keep on getting photos on social media of these cookies, and it just, I don't know what it is about them, but they really resonated with people. But they're just a plain little cookie. And the best thing about it is, is you keep the dough in the refrigerator, in a log, and then you can just slice it whenever you want to bake some off.Gemma Stafford: And it also is kind of a good blank canvas. If you wanted to add in chocolate chips, orange rind, different flavors, some knots, it really is versatile, and you can add anything you want to it.Suzy Chase: Now to my segment called My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Gemma Stafford: Oh my gosh, that's a really good question. I'm going to have to say there's not a lot. I have a huge collection of cookbooks, as I'm sure you do as well, Suzy, and I treasure them. But there's very few that I've read kind of front to back, and the one that my mom ...Gemma Stafford: My mom used to get me cooking books or cookery books for Christmas, and one year, when I was a student in my teens, I was probably 17 or something, she got me the Ballymaloe Cookery School three months course in a book, because Darina's course at Ballymaloe, her longest one is three months, and they compiled what you learn in that course into one big, thick book.Gemma Stafford: And I went through that book like nobody's business. I tried recipes, everything from salads to dressings, to cookies, to cakes, to breads. I went through it page to page, and I still use it as kind of my go to Bible of today. I still go to it for my Asian pork salad, and she has a Tennessean citrus cake, and it's just, it has a little bit of everything. And I just absolutely adore it, and it brings me back to that time of Ballymaloe as well.Suzy Chase: Where can we find you on the web and social media?Gemma Stafford: So you can find me on my website, biggerbolderbaking.com, and then on Facebook and Instagram, it's Bigger Bolder Baking.Suzy Chase: Wonderful. Thanks, Gemma, for coming on Cookery by the Book podcast.Gemma Stafford: Thank you, Suzy. It was lovely to talk to you.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Chef, author and entrepreneur Darina Allen was the guest on this week's Thursday Interview. From her upbringing in Laois, to her father's death when she was 14, to her post-primary education in Cathal Brugha Street to the setting up of the Ballymaloe Cookery School, Darina shares her story with Ivan, in her words.

Two-ingredient ice cream, microwave cake in a mug and non-bake caramel and peanut chocolate tart are a few easy and creative recipes by Gemma Stafford, in her cookbook, "Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere." Stafford grew up in Ireland and trained at renowned Ballymaloe Cookery School before moving to the U.S. to work as a chef. She hosts the hit YouTube show "Bigger Bolder Baking" with more than 2 million fans. www.biggerbolderbaking.com #fearlessfabulousyouThis show is broadcast live on Wednesday's at 12PM ET on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Rachel Allen interview – Teacher, Celebrity Chef and Author by Ballymaloe Cookery School

Chrissy Florman interview – Chrissy’s Kitchen catering by Ballymaloe Cookery School

Tara Wigley Interview – Ottolenghi Co - Author by Ballymaloe Cookery School

Dan Morgenthau Interview – Co - Owner Of Portland, Clipstone, Emilia, The Quality Chop House by Ballymaloe Cookery School

Emily Winser interview – journey since Ballymaloe by Ballymaloe Cookery School

Rachel Ditchburn Interview – Restaurant Marketing Consultant by Ballymaloe Cookery School

Hannah Thomas interview – Herbs & Wild supper clubs and sourdough workshops by Ballymaloe Cookery School

Culinary Historians of Chicago presents: Midwestern Food—What is it? Presented by Abra Berens, chef, farmer, author It is true that we are a region known for steak houses, pizzas and pot roast, but what exactly is Midwestern food? Could it also be a dinner at Alinea? Is it the German chocolate cake made by Stephanie Hart’s Brown Sugar Bakery on 75th St? Is it the melting pot that gives us Cornish pasties from Michigan’s upper peninsula, as well as the roast duck from Chef Kelly Cheng Sun Wah? Abra Berens, author of Ruffage: a practical guide to vegetables, believes Midwestern food is more than meat and potatoes. As a former farmer and current chef at Granor Farm in Three Oaks, MI, she knows that the Midwest has deep and diverse food traditions. Join Abra as she argues that the Midwest has deep-rooted food traditions while simultaneously being open to an ever growing and evolving food scene. Copies of her just-published book, Ruffage: A Practical Guide to Vegetables will be available for purchase and signing. BIOGRAPHY: Abra Berens started cooking at the storied Zingerman’s Deli in Ann Arbor, MI. She then went on to train in the garden-focused kitchen at Ballymaloe Cookery School in Cork, Ireland. In 2009 she co-founded Bare Knuckle Farm in Northport, MI, where she farmed and cooked for 8 years. She then left for Chicago to open the café at Local Foods. In 2017, she returned to Michigan to join the team at Granor Farm in Three Oaks, where she combines her love of farms and restaurants to create one-of-a-kind dinners celebrating the best of Southwest Michigan’s diverse agriculture. Recorded on June 8, 2019 at Weiss Memorial Hospital. http://www.culinaryHistorians.org

Why it's the soil that defines good food: join Spring Restaurant chef and Heckfield's culinary director Skye Gyngell, author of A Year in My Kitchen and How I Cook; Rory O'Connell, founder of the Ballymaloe Cookery School; Blanche Vaughan, food writer, food editor for House & Garden and Allan Jenkins, editor of Observer Food Monthly. Moderated by journalist Chloe Fox.

Darina Allen should be a household name. She's the founder and chief instructor at the Ballymaloe Cookery School in County Cork Ireland which she opened in 1983. She's written over 10 books on food and cooking, hosted numerous television series, started the modern farmer's market movement in Ireland, is the head of Slow Food Ireland and so much more. Tune in to hear Harry and Darina talk about food, farming education and cows. Feast Yr Ears is powered by Simplecast.

This week, Gilly Smith is celebrating all things Irish for St Patrick's Day with the doyenne of Irish slow food and artisanal produce, Darina Allen of the Ballymaloe Cookery School. Hosted on Acast. See acast.com/privacy for more information.

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread. We'll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O'Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School and cookbook historian Dorothy Cashman. And, as always, we'll hear insights from co-authors of Modernist Bread Nathan Myhrvold and Francisco Migoya. Photo Credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Hey hey! First, the news: Chef's Table/women in pastry (0:30), allegations against DC's Mike Isabella (5:09), & Stoli to make mezcal (7:18). Next, 10 Q's for Darina Allen, Ireland's First Lady of Food, on her Ballymaloe Cookery School (9:05) & notable alumnae (14:23), gardening (17:47), her new book Grow Cook Nourish (24:36), eating real food (28:49), low fat/trends (31:43), fermentation (36:10, 43:45), & why millennials will save us (41:25). To close, comedian Atsuko Okatsuka talks buffet strategy (47:00).

Rory O'Connell is the man from Ballymaloe Cookery School, the director of the now annual Literary Festival and the author of the acclaimed and prize-winning book Master It: How To Cook Today. He joined us at the Kinsale Arts Festival in September 2014 to talk about his life and work inside and outside the kitchen.

Darina Allen is Ireland’s best-known chef and culinary ambassador. She’s the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the world’s greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her comparisons to Julia Child; she has also written a column for the Irish Examiner since 1998. Allen is a champion of locally grown, organic produce, and is responsible for starting Ireland’s first farmer’s market. Against all odds – Darina was able to follow her food dreams. This was brought to you by Heritage Foods USA.

Darina Allen joins us on this week’s episode of A Taste of the Past, to tell us about Ballymaloe Cookery School located in southern Ireland, of which she is the founder. Linda asks her about real Irish cuisine, and she explains how many people in Ireland were so slow to realize the great benefits of using local food. This program has been sponsored by The International Culinary Center. Today’s music provided by Pamela Royal. “The whole image of irish food, particularly over here [in the U.S.] in no way reflects what’s happening in Ireland.” [9:00] —Darina Allen on A Taste of the Past

Cooks and bakers are big stars, tweeting a photo is part of dinner and cookbooks are bedtime reading. It’s safe to say food is the new rock ’n’ roll. In this episode I head to Ballymaloe Cookery School for a chat with the lovely Rachel Allen about the rise of the foodie. Also we discover the dark side of Donal Skehan as he tells us about his journey from pop music to the kitchen.

Darina Allen is an Irish chef, food writer, TV personality, and founder of the Ballymaloe Cookery School in Schanagarry, County Cork, Ireland. In this week’s episode of A Taste of the Past, Darina explains the current state of Irish food and culture in our society today, bringing us back to the history of Irish culture from the beginning. Darina also talks about founding the Ballymaloe Cookery School, the only cookery school in the world located in the middle of its own 100-acre organic farm. As a result, the school is completely self-sufficient, and people can come for a simple afternoon cooking class, or a full course designed to take the amateur cook further in his or her studies. Hear about Darina’s book, Irish Traditional Cooking (published by Kyle Books), and how she hopes to reconnect us with the cooking skills that have been forgotten for generations. This program has been sponsored by Bonnie Plants. “Its not just about economics, it’s about the whole quality life – an appreciation for the quality of life.” [16:50] “We need to be able to cook, to sit down around the table again.” [23:10] — Darina Allen on A Taste of the Past

Born and raised in Dublin, the photogenic cook has put Irish cooking on the map in recent years, with her angelic looks and gentle manner striking a chord with viewers of her hit BBC television programme Rachel's Favourite Food for Friends. Away from the camera and her own kitchen, Rachel teaches at the world-renowned Ballymaloe Cookery School in scenic Cork. Her food reflects the demands of her own lifestyle - busy working mother entertaining at home using good ingredients simply prepared but with her own individual spin. Rachel also has a weekly column in The Sunday Tribune magazine in Ireland and is a regular contributor to Good Food. She lives near Ballymaloe in the rolling Cork countryside with her two young sons and her restaurateur husband, Isaac who is the son of Irish culinary icon Darina Allen.

Born and raised in Dublin, the photogenic cook has put Irish cooking on the map in recent years, with her angelic looks and gentle manner striking a chord with viewers of her hit BBC television programme Rachel's Favourite Food for Friends. Away from the camera and her own kitchen, Rachel teaches at the world-renowned Ballymaloe Cookery School in scenic Cork. Her food reflects the demands of her own lifestyle - busy working mother entertaining at home using good ingredients simply prepared but with her own individual spin. Rachel also has a weekly column in The Sunday Tribune magazine in Ireland and is a regular contributor to Good Food. She lives near Ballymaloe in the rolling Cork countryside with her two young sons and her restaurateur husband, Isaac who is the son of Irish culinary icon Darina Allen.

Owner of the Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, Darina Allen is a teacher, food writer, newspaper columnist, cookbook author and television presenter. The Ballymaloe Cookery School is situated on her family’s organically run farm, and they believe that good food, good health and good farming practices are an inseparable part of the same process. Darina was the founder of some of the first farmers markets in Ireland, is a tireless advocate for artisan producers, and is involved on an ongoing basis in helping set up new markets. The winner of countless awards for her leadership in slow food and sustainability, she is currently chair of the Middleton Farmers Market, is a councillor for Ireland in the Slow Food Movement and President of the East Cork Convivium of Slow Food. This program has been brought to you by Fairway Market. “We have to shock people out of thinking that food is something that comes wrapped in plastic off a supermarket shelf.” — Darina Allen on Greenhorn Radio