Arriving at Ballyknocken House and pulling up outside the mid nineteenth century farmhouse on the gravel driveway, it is impossible not to feel the stresses and strains of your other life melt away almost instantly. The gorgeous Victorian house dates from 1845 and is a stunning example of sympathetic restoration carried out with a real eye for detail and authenticity.
The bedrooms have been recently upgraded and are individually appointed with gentle contemporary touches; rich wallpapers and fabrics and as many modern comforts as do not interfere with the lines of the building. Roaring fires, family antiques and bric-a-brac all add to the warmth and cosiness of the welcome and accommodation. There is one factor more than any other, however, which contributes to that warmth and that is the lady of the house, Catherine Fulvio. Her open and inclusive style together with her enthusiasm for all things foodie is what gives Ballyknocken its real edge. Though also a stand-alone country guesthouse, Ballyknocken is coming to the fore as a serious contender to be one of Ireland's leading residential and non-residential cookery schools. And what food we cook!
Catherine's real passion is for local produce and this is reflected both in the school and in the stunning breakfasts and dinners served as part of the accommodation packages. Breakfast could include Laragh smoked bacon, Local butcher John Synnott's secret recipe sausages, Ballyconnell free-range eggs, lemon and honey drizzled drop scones and Ballyknocken cinnamon toast!
Of all the courses on offer (and there are many...classic Italian, Vietnamese, cookery for men, children, lovers, A Taste of Provence and numerous others), the three day, residential programme is the most extensive and our favourite. It offers a thorough grounding in cooking techniques, table settings, decoration and very importantly produce selection. It offers hints and tips on formal and informal dining and dishes to match. Again, Catherine's keen knowledge and commitment to locally sourced ingredients is key to the course and her support for local producers is evident in her menu writing.
You might expect to be cooking An Tairseach Dominican Organic Farm butternut squash, sage and Ballyknocken orchard apple soup, followed by Johnson's Farm, Redcross fillet of beef salad. Next day's offerings could include Kilmore Quay fishcakes, Wicklow lamb tagine or mango with O'Hanlon's herbs soup!
Having learned the skills, cooked the food and mastered the presentation, carry it across to the pretty dining room and eat, eat, eat!
Ballyknocken is truly a wonderful experience; sociable, informative and you can't but be affected by Catherine's lust for life, gentle coaching and genuine love for the produce around her. She is the perfect hostess, producing (or helping you to produce) delicious food in an idyllic setting...what else could we ask?!
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