Podcasts about Ballymaloe Cookery School

This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of Go To Food Podcast, we sit down with the legendary Darina Allen — founder of the iconic Ballymaloe Cookery School, pioneer of modern Irish cuisine, and one of the most influential food voices of the last half century. Recorded live at the Ballymaloe Festival of Food, Darina takes us through the extraordinary journey that helped shape Ireland's food culture as we know it today.From the rise of Irish cooking on the global stage to the importance of seasonal ingredients, Darina speaks passionately about food education, farming, sustainability, and the forgotten skills that modern life has left behind. We dive deep into the philosophy behind Ballymaloe, why local food systems matter more than ever, and the growing movement of people leaving cities in search of a slower, more connected way of life.Darina also reflects on the early struggles that led to the creation of Ballymaloe Cookery School, the chefs and food personalities who have passed through its doors, and the accidental path that turned her into Ireland's first celebrity chef. Along the way, she shares hilarious stories, hard-earned wisdom, and an infectious enthusiasm for everything from raw milk and sourdough to oysters and homemade butter.Warm, funny, fiercely intelligent, and endlessly inspiring, this is a conversation about much more than food — it's about community, purpose, craft, and living well. Whether you're a professional chef, a home cook, or simply someone who loves hearing from true pioneers, this episode with Darina Allen is one you won't want to miss.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailWhat starts with olives on a kitchen counter becomes a life built around food, travel, stories, and bringing people to the table.Chef JKP sits down with Tiffany Eslick, content and creative director at Spinneys, food writer, podcaster, and founder of Tiff's Table.From climbing onto kitchen counters for olives as a child to leading content across one of the region's most respected food brands, Tiffany shares a path shaped by risk-taking, reinvention, and an enduring obsession with ingredients, stories, and people.At its heart, this is a conversation about craft. About writing with depth, building a point of view, trusting unexpected turns, and how food can become both profession and personal language.WHAT YOU WILL HEAR IN THIS EPISODE• Tiffany's childhood in South Africa and the food memories that shaped her palate• How a path once aimed at law and politics led into publishing, media and storytelling• Lessons from Switzerland, London and learning through discomfort• Her years in magazine publishing and building a career in travel and food journalism• What it was like leading Etihad's in-flight magazines and writing around the world• How she approaches travel writing, pitching stories and finding original angles• Why hiring people better than you can change everything as a leader• The thinking behind Spinneys' content ecosystem, from magazine to social to storytelling• Why she went to Ballymaloe Cookery School and what it changed in her relationship with food• The story behind Tiff's Table, supper clubs, and her dream of a future culinary retreat in GreeceCHAPTERS00:00 Childhood food memories and growing up in South Africa08:00 Switzerland, risk taking and finding a creative path18:00 London, publishing and early career lessons33:00 Travel writing, Etihad and building a global editorial career52:00 Writing craft, pitching ideas and storytelling structure01:14:00 Spinneys, content leadership and building Nourish magazine01:28:00 Ballymaloe and returning to school for food01:40:00 Tiff's Table, supper clubs and cooking as community01:53:00 The future of food media, print and long form storytelling02:28:00 Quick fire round and advice for aspiring writersFOLLOW THE GUESTTiffany EslickInstagramhttps://www.instagram.com/tiffany_eslick/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.Website:https://www.valrhona.com/en/valrhona-middle-east-africa-and-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

It's the ultimate comfort food, so Darina Allen - chef and founder of Ballymaloe Cookery School – gives Brendan a masterclass in Risotto, suggesting foods that work well with it: from crispy pork lardons to foraged nettles.

Today's guests are Lydia Keating and Max Baroni—content creators whose worlds span storytelling, cooking, and social media. Lydia is the founder of the Good Story run club and is known for her thoughtful approach to online life and community-building. Max is a chef and author of the Hot Side Substack, where he shares approachable recipes and kitchen know-how. Lydia and Max join host Kerry Diamond to share the story of how they met during Lydia's somewhat disastrous tryout at the Michelin-starred Four Horsemen restaurant in Brooklyn. They also talk about their unconventional paths—Lydia's journey from rowing at Yale and Hollywood comedy hopeful to marathon runner and creator, and Max's route from sandwich shop cook to Substack and social media—plus, Lydia's time at the legendary Ballymaloe Cookery School, and Max's decision to bypass a formal culinary education. Thank you to Peter Som's “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Lydia: Instagram, Good Story  More on Max: Instagram, Substack More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

“Poor nutrition now leads to long-term health costs” That's the warning from Darina Allen, Chef, Author and founder of Ballymaloe Cookery School. She is set to appear before an Oireachtas committee today to discuss the Hot School Meal programme, and Darina spoke to Newstalk Breakfast this morning.

“Poor nutrition now leads to long-term health costs” That's the warning from Darina Allen, Chef, Author and founder of Ballymaloe Cookery School. She is set to appear before an Oireachtas committee today to discuss the Hot School Meal programme, and Darina spoke to Newstalk Breakfast this morning.

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

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.

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.

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.

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.

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