© 2020 Nicholas Gill

  • nickypgill

Going home for a weekend is a good idea




Having been home for a few days back in Dublin, I have had a chance to reflect on my time at Ballymaloe. Firstly, I gained a greater appreciation of ingredients that go into meals and made my mother a lovely breakfast, from following the journey of meat from farm to plate, to listening about food at the demo for hours every week. I now recognise more than ever the importance of incorporating seasonal and local fruit and vegetables into menus as this is the food that gives our bodies the most nourishment at specific times of the year.

Secondly, I am so grateful that Ballymaloe gave me the opportunity to fulfil some personal goals making pasta is one of my favourite things to make as it's easy and delicious and you can add so much to your pasta dish. Thirdly, I’d like to thank all of the teachers including Richard, Tracie, Florrie, Debbie, Pat, Tiffin, Jeni, Annette, Gary, Emer and Pam for their amazing support over the course. I would not have been able to do it without them. Of course, there is also a huge debt of thanks to Darina Allen, Rory O’Connell and Rachel Allen who made afternoon demonstrations so interesting and amusing and imparted so much of their wisdom in me. "AM I READY FOR THE NEXT SIX WEEKS"