THE Ballymaloe Cookery School in east Cork enjoys an established reputation among the public and with professionals in the catering business. All courses at the school reflect the style of cooking as taught to Darina Allen by her mother-in-law, Myrtle Allen of Ballymaloe House, which is one of the first Irish country house hotels.

According to Rosalie Dunne of Ballymaloe Cookery School: "Our courses are intensive, but the atmosphere is always friendly and helpful with a high degree of individual attention given to every student."

Students at Ballymaloe Cookery School are taught the techniques of cooking and the importance of choosing the best and freshest ingredients, and are also shown how to recognise quality produce.

One of the principal courses available at Ballymaloe Cookery School is a 12-week certificate course that is held twice yearly in January and September. This is designed for those who want to be able to cook with confidence in their own homes, or to go forward with the skills necessary to enable them to pursue a professional career in cooking.