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Ballymaloe Cookery School Experienced Losses Of €193,097 Last Year

Published on Jun 1 2021 1:30 PM in Food tagged: Ballymaloe / Darina Allen / Ballymaloe Cookery School

Ballymaloe Cookery School Experienced Losses Of €193,097 Last Year

According to The Irish Times, Ballymaloe Cookery School suffered losses of  €193,097 last year, as COVID-19 affected the Cork-based business.

Despite the losses, co-owner Darina Allen was reported by The Irish Times to have said that "it could have been so much worse".

Ballymaloe Cookery School

The 2020 losses for the Ballymaloe Cookery School followed profits of €148,429 and €62,134 respectively in 2019 and 2018.

Currently, 57 people are on the payroll at the school.

Many employees are teachers at the school, who Allen said "had to think outside the box and be versatile" during the year.

This meant increasing the promotion of the Ballymaloe Farm Shop and setting up two farmers' markets to sell produce from the 40.5-hectare (100-acre) organic farm at Ballymaloe.

Teachers at the cookery school turned their hands to cooking for the farm shop and sowing seeds at the farm.

Allen commented on the business's ability to stay afloat, saying, "I am a great one for not having all your eggs in one basket. It is not about big amounts of money - it is about small amounts of money that help to keep the show on the road and maintain cash flow."

Government Support

The accounts for the school show that the group received €282,596 in Government COVID-19 wage subsidy supports for employees last year, for which Allen was "hugely grateful."

The school paid out €1.24 million in wages, which doesn't include the wage subsidy paid to employees.

The school's 12-week certificate course, at €12,695 per person, runs three times each year and provides a sizeable chunk of the overall revenue for the group.

At the end of December, the company had accumulated profits of €2.64 million. The company's cash funds totalled €1.097 million.

© 2021 Hospitality Ireland – your source for the latest industry news. Article by Conor Farrelly. Click subscribe to sign up for the Hospitality Ireland print edition.

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