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Patrick Browne

@patbbrowne

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All my posts are my own .Chef/cook /teacher @ballymaloe cookery school passionate about fresh ,wholesome, local and nourishing food.❤️to kayak &forage

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Seashore foraging with Pat

1. Vetch
2. Japanese knotweed
3. Rock samphire
4. Sea spaghetti
5. Gutweed
6. Bladderwrack
7. Serrated wrack
8. Carrageen
9. Dillisk/Dulse
10. Dragon’s breath
11. Pepper Dillisk
12. Sea lettuce
13. Coraline
14. Ólann dearg
15. Kelp
16. Sea mustard
17. Sea spinach
18. Crocodile tail
19. Sea kelp
20. Nori

@ballymaloecookeryschool
#cookingisfun taken in Ballymaloe Cookery School by @patbbrowne

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4 months ago

Seashore foraging with Pat Browne of Probys Kitchen in Cork 🐚🌊

A morning exploring the shoreline, learning what to look for and how to forage with care.

🌿 All seaweeds are edible
🌊 Always check the tides
💧 Forage only where the water is clean
🪸 Take just what you need by @patbbrowne

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4 months ago

Love this baking tip for cutting in butter 🧈 for scones, biscuits or pie dough, instead of rubbing the pieces with your hands. A wonderful scone-making class with Patrick and Darina, chef and owner of Ballymaloe Cooking School in Cork, Ireland. 🇮🇪

Scones recipe: https://pastrywithjenn.com/2026/08/how-to-make-perfect-irish-scones-at-ballymaloe-cookery-school/ taken in Ballymaloe Cookery School by @patbbrowne

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7 months ago

by @patbbrowne

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10 months ago

Seashore foraging with @patbbrowne , chef at Probys in Cork and former head teacher here at Ballymaloe Cookery School 🐚
Walking the tide line with Pat is like opening a living textbook. He knows every rock, pool and frond of weed, and he brings the shoreline to life with simple, practical wisdom.

Did you know that all seaweeds are edible 🌿
The key is knowing which ones are at their best and how to prepare them. Some are perfect eaten fresh, others shine when dried or cooked.

A few things Pat always reminds us of:
• Check the tides before you go
• Only forage where the water is clean
• Take just what you need and leave the rest to grow back

A gentle, grounding way to connect with the coast and your food 🪸 taken in Shanagarry Beach by @patbbrowne

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10 months ago

✨What a festival! ✨
@corkonaforkfest has been incredible, and we were so delighted to host an afternoon of Foraging, Fermentation & Feast in Proby’s Garden 🌿

We teamed up with the brilliant Chloe Dempsey @fermentforagegrow who began the day with a walk through Fitzgerald’s Park, sharing her knowledge of edible + medicinal plants and flowers.

Back in the garden, guests were welcomed with a glass of our homemade elderflower cordial fizz 🥂 and Persian-inspired tray bakes with blackberry & geranium sugar.

Chloe then gave a fantastic water kefir demo — everyone not only tasted it but also made their own kefir for a second ferment to take home. 🍋✨

Lunch was a true celebration of seasonal & foraged flavours, created by our patron head chef @patbbrowne

Soda bread with wild herbs
Watercress soup with chorizo oil
Mussels with ’nduja
Pan-seared chicken with pennywort, roast pumpkin & wild herb aioli, plus a forager’s salad
Carrageen moss pudding with poached plums, whipped cream & brown sugar
Mixed berry compote with sweet geranium🌱

Such a special day — thank you to everyone who joined us! 💚

Congratulations to the team behind @corkonaforkfest 👏👏👏 @corkcitycouncil
#cork #corkonaforkfest #foodfestival #corksfoodculture #purecork #probyskitchen #foragedfood

📍 Proby’s Kitchen
📍 Cork City
Cork city restaurant | brunch Cork | seasonal Irish food | cosy dining Cork taken in Probys Kitchen by @patbbrowne

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a year ago

Spring foraging with Darina Allen & Pat Browne live this morning. taken in Ballymaloe Cookery School by @patbbrowne

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2 years ago

🌿 Spring Foraging with Darina Allen & Patrick Browne 🌿

Learn to identify and cook with nature’s free ingredients—fresher, tastier, and more nutritious than anything in the shops. From wild garlic to seaweed, discover the edible treasures hidden in hedgerows, fields, and along the shoreline.

🗓 9 am — 5 pm Saturday, 5 April
📍 Ballymaloe Cookery School
🍽 Includes lunch & recipe pack
🥾 Bring wellies & a waterproof coat

A walk in the countryside will never be the same again. Join us for a day of wild food discovery.

Comment ‘food’ below, and we’ll send you the link to book. 👇 taken in Ballymaloe Cookery School by @patbbrowne

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2 years ago

Seashore foraging with Pat Browne and the 12-week students today 🌿🌊

Exploring the coastline to discover edible seaweeds, shellfish, and coastal plants, learning how to identify, harvest, and use them in the kitchen. A hands-on lesson in sustainability and the flavours of the sea.

Seaweed is packed with vitamins and minerals, including iodine, which supports thyroid health. Some varieties, like dillisk and sea lettuce, can be eaten raw, while others, like kelp, are best dried or used in broths.

Did you know that seaweed contains more vitamin C than oranges and more calcium than milk? by @patbbrowne

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2 years ago

Foraging rock samphire with Pat Browne along the wild coastline 🌊🌱.

A hands-on lesson in identifying and sustainably harvesting this vibrant coastal plant.

Perfect for pickling, adding to salads, or pairing with seafood. 🌿 by @patbbrowne

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2 years ago

Sea foraging on the beaches this morning with Pat Browne, (who is now at @probyskitchen in Cork City). Well done to everyone that braved the weather. 🌊
Can you tell what these foods are? by @patbbrowne

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2 years ago

Coconut French toast coming into a new season, this apple, blackberry & sweet geranium compote is served along side some maple yogurt & toasted coconut flake’s.

BRUNCH on weekends
9.30am - 3pm

Saturday, Sunday & Bank holidays

Bookings taken, walkins very welcome!

Cafe, restaurant & garden

Links above @probyskitchen

www.probyskitchen.ie

#probyskitchen #cork #corkfood #corkrestaurants #brunch #brunchcork #frenchtoast #seasonalfood #healthyfood #brunchonsunday taken in Probys Kitchen by @patbbrowne

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2 years ago