Tom Hayes: These three dishes helped shaped my career

Guest chef Tom Hayes shares some of his most impactful recipes

Braised Rabbit and Borotti, Strawberry and Rhubarb Cobbler, and Garden Vegetables with Champagne Sauce

Sat, 27 Jun, 2026 - 01:00

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

There was an extra treat this week for the 12-Week Certificate Course students: guest chef Tom Hayes of Almost Anywhere, enchanted the group by passing on a variety of the techniques and dishes that have shaped his career.

It was all the more interesting for them because Tom is an alumnus who sat in those exact chairs in the demonstration room in 2021. it’s always fascinating to hear how the alumni use the skills they learn here to earn their living, could be as a chef, restaurateur, cookery writer, caterer, product developer, TV cook, etc.