Visit to Ballymaloe Cookery School - 19/01/12
As soon as I stepped in the door of the school I was met with the most inviting smells wafting out of the kitchens. A tour of the kitchens showed me a great buzz of activity with nearly 60 students busily preparing the day’s lunch.
I was kindly given a three course lunch, consisting of a starter of a pear salad, fish pie for the main course, and a variety of cakes for dessert. It was all thoroughly delicious.
That gave me an opportunity to speak to Darina Allen, who founded and runs the school, her husband Tim who manages the farm, students, as well as support staff and other members of the Allen family. They all presented an inspirational picture of a school that utilises its own organic ingredients from their own 100 acre farm.
Apart from seeing first hand the organisation of the place, what has inspired me for my own design is the smells and the happy buzz of people creating excellent meals.