BALLYMALOE COOKERY SCHOOL,
EAST CORK, IRELAND
Youcangainaqualificationorjustsome
inspirationatthiscookeryschooland
workingfarm,butwhicheveryoudecide,
youwilldefinitelybecomemoreconnected
tofoodthanyoueverthoughtpossible.For
more than three decades, founders Darina
Allenandherbrother,RoryO’Connell,
have given their students valuable food
skills established by a respect for the land,
seasons and nature, and based around slow-
food principles. The very first thing students
of Ballymaloe’s 12-week certificate course
doisplantaseedonthefarm.Amultitude
ofothercoursesrunforaslittleashalfaday
up to five weeks. Whatever your pick, an
enriching experience is assured.
cookingisfun.ie
PADSTOW SEAFOOD SCHOOL,
CORNWALL, ENGLAND
Dubbed ‘Padstein’ by the locals, there’s no
betterplacetolearnallthingsseafood-
related than at Rick Stein’s cooking school.
Thefishdoesn’tgetanyfresher,andthe
viewfromtheCamelEstuary,wherethe
school is based, is unbeatable. You won’t
just learn how to cook seafood, you’ll also
leaveabletoprepareitexpertly–scaling,
boningandfilletingarethebeginningof
classesthatteachfundamentalsinarelaxed
atmosphere synonymous with the school’s
founder.It’snotjustaboutfish;therearealso
day classes in diverse cuisines, from Mexican
and Italian to Indian and Far Eastern.
rickstein.com/school
CLOCKWISE (from top left):
Ballymaloe students get busy
in the kitchen; organic kale
grownonthecookeryschool’s
grounds; Padstow Seafood
School’s executive pastry chef
StuartPate;astudenthoning
her seafood prep technique;
feeding time at Ballymaloe.14 delicious.com.au