Chef
Darina
Allen
As founder of the famous Ballymaloe Cookery School and Ballymaloe Organic Farm School, biodiverse organic farm, gardens and greenhouses in East Cork and twenty one cookbooks under her belt. An active proponent of sustainable farm-to-table and the Slow Food Movement. Darina has had a huge impact on teaching others to respect fresh ingredients. She will present an ode to the Emerald Isle together with JR Ryall, Head Pastry Chef at Ballymaloe House and awarded ‘World’s Best Trolley of the Year’ in 2019.
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.