In this week’s podcast, Patrick talks to Darina Allen, renowned chef, best-selling author, and co-founder of the Ballymaloe Cookery School on the South coast of Ireland.
Based upon the slow food philosophy and ‘farm-to-fork’ cooking, the school aims to teach about cooking within the wider context of the landscape, the seasons, and agricultural sustainability.
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John and Alice Pawsey on their journey from conventional to organic agriculture
