In this episode of the Ballymaloe Festival of Food podcast, we sit down with Rory O’Connell, co-founder of the Ballymaloe Cookery School, for a wide-ranging and reflective conversation.
What unfolds is a conversation that goes far beyond food. Beginning in the gardens at Ballymaloe, we talk about seasonality and the joy of ingredients like sea kale, before moving into Rory’s early life growing up in rural Ireland, and the deep influence of family, food and community on his path.
We explore his way of seeing the world, from a lifelong appreciation of beauty, art and detail, to the importance of noticing things, whether in food, objects or everyday life.
Travel is a thread throughout, with reflections on places like Morocco, Cambodia and Thailand, and how those experiences have shaped his understanding of food and culture.
We also touch on working within a family dynamic, the values that have stayed with him over time, and his approach to teaching, sharing knowledge and working with people.
This is a gentle, thoughtful conversation about food, place, creativity and the small, deliberate details that shape a life.
In this episode:
The Ballymaloe Festival of Food takes place this year from 15-17 May 2026. Find out more and plan your visit at ballymaloefestivaloffood.com
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