It's hard to believe that it's that time again - when we say goodbye to our 12 Week Students here at the Ballymaloe Cookery School, graduating from the summer course.
We had a beautiful last dinner together on a gorgeous sunny evening.
A starter of green onion soup with green onion oil.
Followed by Slow Roast Shoulder of local Lamb with a beautiful garlicky aioli and zingy salsa verde. Served with freshly dug potatoes with a peppery nasturtium butter, roast beetroots and carrots with red onions and a salad of organic leaves all from our farm here.
Dessert was an elderflower and strawberry jelly with a refreshing cucumber and elderflower granita.
Menu by my talented daughter, Lydia Hugh Jones.
We wish our students all the best and look forward to hearing what they get up to.
