The day commenced with lunch at Powerscourt Golf Club before the cooking enthusiasts headed south to Ashford and the golfers braved the wet and windy conditions for a shotgun start at 2:00pm on both the East and West courses. Despite the weather, everyone was in great spirits. Stephen and his colleagues at Powerscourt Golf Club did everything to make the golfers feel comfortable, and the golf course was in exceptional condition. Although the stunning views of the sea and the Sugar Loaf mountain were obscured, a high level of concentration on the golf course made the day a great success.
In the meantime, the cooks enjoyed a culinary tour of South Italy in Ballyknocken Cookery School. Catherine Fulvio’s hands-on class was hugely enjoyable, and the group quickly perfected the art of making fresh pasta along with tomato focaccia, open ravioli with wild mushroom and chicken sauce, pesto trapanese, char-grilled squid and amaretto truffle torte. Everyone enjoyed a well deserved feast in the barn after a busy afternoon in the kitchen.
By late evening, the golfers had made their way off the courses and were joined by the cookery participants at the clubhouse restaurant. After dinner Terence O’Rourke, Managing Partner at KPMG in Ireland, hosted the golf prize-giving. Congratulations to the winning team, which comprised Jack Gleeson, Michael Geraghty, Aidan O’Connell and Andy Butler.
Thanks to Powerscourt Golf Club and Ballyknocken Cookery School for hosting the activities and to all our alumni who joined us on the day.
Images supplied by Orla from Ark Photography