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Sarah Johnson is an American-born pastry chef who trained under Alice Waters at Chez Panisse in Berkeley, California, and currently splits her time between Spring restaurant, London, and Heckfield Place, Hampshire, as Head of Pastry Development. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.We are delighted to welcome Sarah back to the Ballymaloe Cookery School to demonstrate some dishes from her beautiful new cookbook 'Fruitful'.
Hot of the press, 'Fruitful' is jam packed with delightfully sweet and savoury dishes.
Sarah will cook a selection of delicious recipes including:
Honey Yoghurt Parfait with Roasted Blueberries and Macerated Strawberries
Almond Cake with Roasted Apricots and Candied Rose
Blackcurrant Jelly with Crackers and St. Tola Cheese
Savoury Lemon Chicken Piccata
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Event Venue & Nearby Stays
Ballymaloe Cookery School, Cork, Ireland
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