Chef
Darina
Allen
As co-founder of Ballymaloe Cookery School in East Cork, Ireland, which was established in 1983, Darina Allen oversees a renowned sustainable Farm to Table project. Ballymaloe Cookery School attracts students from around the globe seeking culinary skills amidst biodiverse organic farms, gardens and greenhouses. Darina is a pioneer founding member of the Irish Farmers’ Market Movement, East Cork Slow Food Convivia Leader and Chair of Artisan Food Forum.
As ambassador for Farming for Nature, she contributes a weekly food column to the Irish Examiner’s Weekend section. With a notable present in Ireland’s culinary scene, Darina has authored 20 cookbooks showcasing her expertise and commitment to sustainable farm driven gastronomy.
Dinners
The Charleston
Galle
8th March, 6.30pm
Nestled at the southern tip of the UNESCO World Heritage-listed Galle Fort, The Charleston offers an unparalleled blend of history, luxury, and breathtaking natural beauty. Guests are treated to stunning panoramic views of both the historic fort and the expansive Indian Ocean.
The property boasts 9 exquisitely appointed bedrooms, each designed to offer maximum comfort and elegance. A serene swimming pool provides the perfect place to unwind, while the on-site bistro restaurant showcases the very best of Sri Lanka’s local ingredients. Guests can indulge in signature homemade cocktails, expertly crafted to complement the laid-back ambiance.
Masterclasses
Galle Fort Hotel
Galle Fort
9th March, 11am
Located inside the UNESCO World Heritage Galle Fort, the historic Galle Fort Hotel is housed in a Dutch mansion that dates back 300 years. Through heritage restoration, the building’s Dutch walls and facade were conserved as authentically as possible.
In its new look, the Galle Fort Hotel features 11 luxurious suites with varying themes and decor, all around a widely Instagrammed frangipani-lined courtyard.