Also at Ballymaloe today was Mickael Viljanen the Finnish head chef at Gregan's Castle Hotel. He is sort of the Heston Blumenthal of Ireland and has been winning awards as Ireland's top chef. Today he was here to do a demonstration of some of his molecular gastronomy including his famous beetroot meringues and an amazing roast chicken which had been poached first then fried to give it some colour. All the food was spectacular to look at and eat and as students we got to sit in for free!
Also got some great pictures of the surrounding countryside Saturday morning:
|Mine is the cheese at the back on the left!|