Taste Cork | What's On?

Find out what is coming up in the world of Artisan Food products and producers in Cork.

2017
JUNE
25th Jun - 1st Jul:
Irish Gin and Tonic Fest
24th Jun - 24th Jun:
Shandon Street Festival
26th Jun - 29th Jun:
The 33rd International Specialised Symposium on Yeast
26th Jun - 2nd Jul:
Cork Dessert Festival
30th Jun - 30th Jun:
Business Networking Event - Public Speaking and Presenting with Award-winning speaker, Anthony Garvey
30th Jun - 2nd Jul:
Ballymaloe Malt & Music Weekend
28th Jun - 28th Jun:
Discovering Tapas
24th Jun - 25th Jun:
Féasta - Festival Markets
JULY
13th Jul - 13th Jul:
Summer Workshop: "How to Write a Successful Press Release for your Business"
10th Jul - 10th Jul:
Garden Workshop: Designing a Herbaceous Border with Susan Turner Part
24th Jul - 28th Jul:
Transition Year Cookery Course
29th Jul - 29th Jul:
Summer Foraging with Darina Allen
27th Jul - 28th Jul:
Amplify - Ireland’s newest and largest Digital Marketing Conference
AUGUST
13th Aug - 18th Aug:
International Congress of Meat Science and Technology
17th Aug - 17th Aug:
Summer Workshop: "How to Write a Successful Press Release for Your Business"
24th Aug - 26th Aug:
NeuroGASTRO 2017
SEPTEMBER
3rd Sep - 10th Sep:
Midleton Food and Drink Festival
8th Sep - 17th Sep:
A Taste of West Cork Festival
22nd Sep - 24th Sep:
Cork Oyster Festival
OCTOBER
14th Oct - 14th Oct:
Kinsale Gourmet Festival
16th Oct - 22nd Oct:
Taste Cork Week
NOVEMBER
4th Nov - 4th Nov:
Cork & Kerry Food Forum
25th Nov - 26th Nov:
Cork Chocolate Festival 2017
29th Nov - 29th Nov:
Sushi Made Simple

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  • Transition Year Cookery Course

    24th July, 2017 - 28th July, 2017

    Ballymaloe Cookery School

    Transition year is a time of learning skills outside the classroom.
    In this week long cookery course specially created for transition year students, they will learn a great selection of recipes that can be used at home.  
     
    What will happen?
    Students will learn a variety of skills and cover a range of topics both in demonstration and Hands-On sessions.
    In one busy week, students will learn how to make homemade bread, jam, soups, yummy starters, main courses, desserts, biscuits and even a cake or two plus how to make butter and yoghurt from our own Jersey cow’s milk and cream.
    Students will also have a guided educational tour around our organic farm, gardens and greenhouse. They will also have the opportunity to learn about the hens, pigs, chickens and livestock and herb and wild food garden on the Organic farm.
     
    Each student will receive a Ballymaloe Cookery School apron. 
     
    The week will be guided by our expert tutors and you will come away with a repetoire of recipes that you can use at home to cook for yourself or friends and family.
    We do not have accommodation available at the cookery school for this course (unless accompanied by an Adult) but there is plenty of nearby accommodation.
    This course is subsidised by Ballymaloe Cookery School.

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