Rory O'Connell

Having spent more than twenty years cooking in the world’s finest kitchens, Rory O’Connell is uniquely equipped to share his expertise and knowledge with others.

Rory trained at Ballymaloe House with Myrtle Allen, the grand-dame of Irish country house cooking. He then left East Cork for Paris, where he worked as part of the team charged with establishing the French outpost of Ballymaloe, La Ferme Irlandaise.

On his return to Ireland, he began working with the Ryan brothers at the acclaimed Arbutus Lodge in Cork City, where he continued to expand his epicurean repertoire.

The urge to educate not just diners in the delights of great food but to share his skills with others lead him to found the Ballymaloe Cookery School with his sister, Darina Allen. The success of the school was widely publicised leading to Rory being called upon to style cookery books, TV shows and contribute to various international food publications. During this period, Rory worked with Nico Ladenis at Chez Nico, London and Raymond Blanc at Le Manoir aux Quat Saisons in Oxford.

His work has not soley been confided to the classroom or kitchen, being asked to act as a food ambassador for Ireland on many occassions. Rory has addressed both the hospitality and tourism industry at home and abroad in countries as diverse as Greece, South Africa, Italy, Denmark and Britain.

In 1994, he returned to Ballymaloe House to begin a ten year tenure as Head Chef of the restaurant, a stay that won him much praise from patrons and peers alike. Including Hilary Rubenstein at The Good Food Guide remarking that Myrtle Allen was the original cook, but Rory O’Connell who wears the torque today is a worthy successor.

An opportunity to work with yet another great saw Rory leaving East Cork for Berkeley, California to join Alice Waters at Chez Panisse, a restaurant with a philosophy based on the strength of ingredients and cooking techniques that Rory both admired and already practised through his continued involvment with Slow Food Ireland.

Today however he can be found teaching at the Ballymaloe Cookery School while consulting for other restaurants throughout the country. His reputation as a food stylist regularly sees him working on photoshoots with other author’s, publishers and magazines. Rory’s passion for refining not just our palletes but how we prepare and cook food is still his priority. This inspired him to provide a wide range of bespoke cookery classes, catering for all levels and both groups and individuals, at his 18th century farmhouse near Shanagarry, in East Cork.

VCheck out my blog:

www.roryoconnell.blogspot.com

A series of one day intensive

class featuring seasonal dishes suitable for family and friends.

Format of 1 day courses;

Arrival 9 00am/ coffee

Class starts at 9 30am

Mid morning coffee break, 1 pm,lunch.

Short break after lunch.

Afternoon class starts at 2 30pm. Mid afternoon tea break.

Tasting served at end of afternoon class.

Here at Snugborough I also provide a bespoke cookery class service for groups of one to twelve people. The classes are based on the use of top quality ingredients. My focus is to teach people how to cook for themselves, families and friends. Classes are suitable for experienced or beginner cooks. You tell me your requirements and I will provide suggested menus and then we can refine them to suit your needs. Classes can follow several formats: a morning class with lunch, an all day class with lunch and supper, a weekend class with lunches and suppers or an afternoon class followed by supper.

I aim to inspire both learners and the jaded longtime cook.

The atmosphere is relaxed and civilized but focused on imparting as much information as possible during the classes.

– Bespoke Cooking Classes

– Food Styling

– Photo shoot Location

– Filming Location

– Special Parties

– Hen(party)Demos!

– Corporate Groups

Cooking Classes with Rory O Connell at Snugborough, 2013

• 1 Day Spring Cooking Class, Friday February 22nd
• 1 Day Summer Cooking Class, Friday May 24th
• 1 Day Cooking Class, “Master it – How to cook today”, Friday June 21st
• 1 Day Cooking Class, “Master it – How to cook today”, Friday September 27th
• 1 Day Festive Winter Cooking Class, Friday November 22nd

Format for 1 Day Cooking classes at Snugborough

The day begins with a welcome and coffee at 9am.

The morning demonstration class commences at 9 30am. The morning is broken with a short break at 11am and a seated lunch is served in the dining room at 12 30pm followed by a break.

The afternoon class commences at 2pm, with an afternoon tea break at 3 30pm and finally an informal tasting of the afternoon dishes at the end of the demonstration at around 5pm.

The classes are intensive and fun and focused on imparting as much knowledge of food and cooking techniques as possible. The aim is to teach dishes that are smart, seasonal, realistic and delicious and that are suitable for serving at home to both family and friends.

Folders with all of the days recipes and information are provided for all guests.

The cost of a 1Day Cooking Class is 250e.