`We are branching out into complete food, wine, and cookery weekends," write Pearse and Valerie McAuliffe of the Ballyhack Cookery School, in Wexford, and to that end they have planned a cracking concoction of culinary and cultural diversions for May 29th and 30th, the first of four planned weekends.
The weekend begins with demonstrations by the McAuliffes and by Waterford's Martin Dwyer, on Saturday morning at 11 a.m., followed by lunch. In the afternoon, there will be a visit to Fortagusta, Richard and Ivan Ward's lovely organic farm in Arthurstown, and the day concludes with a wine and cheese tasting and dinner in the Neptune restaurant.
On the Sunday, there is an optional tour of Ballyhack castle, and at 12.30 p.m., a wine reception and a talk by local historian Jack Burtchaell on The Foods of the Estuary, followed by a lunch of wild Ballyhack salmon. Accommodation is planned for local B & Bs, and the weekend costs £195.
Full details from Pearse and Valerie McAuliffe on 051 389284