Due to high seas and winds, the Seabourn Pride’s sailing from Falmouth, England to Cobh (Cork), Ireland was slowed and we arrived in Cobh three hours late. Because of this the first Goldring Travel Food & Wine Event has to be shortened. Our visit to the Old English Market with Seabourn Chef Kurt Timmermans was replaced with a quick city tour of Cork.
It was then a ride through the Irish
countryside to Ballymaloe Cookery School located on a 100 acre organic
farm. Oh, it was so idyllic…right up
until I stepped off our touring van. I
was greeted warmly and then, as my guests were guided into the conservatory, I
was guided into the office to meet with Darina Allen, the world famous chef and
owner of Ballymaloe. Darina advised me
that the operator I was working through (and had paid months earlier) had not
paid her and gave her “the check is in the mail” story along with an invalid
credit card. So, as they say, no money,
no way.
After advising I would guarantee the
payment again, we were belatedly ushered into the middle of something other
than the private to semi-private Irish cooking lesson determined by what was
freshest in the garden. It was a lecture and demonstration being given to serious cooks from 11
different countries engaged in a 10,000 Euro plus 12 week course to assist turning them into
chefs. So while my guests were learning
the latter techniques in making scones and then an hour’s worth of how to clean
various species of fish, I was working to turn this disaster around.
Fortunately, Darina Allen was there with
me all the way; clearly seeing that I had been mistreated and she was going to
do whatever it took to make it right…and she did. You see, she understands that whatever
happened was a reflection on her brand and that her brand reflects onto the
Goldring Travel brand, so like me she understood that the guests come first.
Darina Allen to the rescue! She arranged
for our group to cut out of the class and offered an impromptu tea service (the
best tea I have ever had) – even taken care of my guest requiring gluten-free
snacks by her staff whipping up a delicious meringue and cream. After a charming talk about her farm and
cookery school she offered each of my guests an autographed cook
book, but more importantly, a personal tour of her magnificent and very
personal 100 acre organic farm given by her son.
This almost totally sustainable farm has
numerous chicken varieties, over 60 types of vegetables (in fields and huge
greenhouses), beautiful informal and truly formal gardens. When she couldn’t find good pork, she began
raising pigs. Cows as well. The place is absolutely amazing.
But the highlight for most, and
certainly, me was an unassuming tiny house at the end of a beautiful garden
which was referred to as “The Shell House”.
But when the doors were opened, one of the most unique and beautiful
experiences just happened. The entire
interior is sculpted…not decorated…in shells, with the entire ceiling sculpted in
shells from her cookery school’s kitchen.
Everyone feeling they just had a wonderful
experience…and that victory was pulled from the jaws of defeat…it was back to
the Seabourn Pride for a sailaway with much calmer seas and, alas, a sea day.
For me, it was the first time one of my
well-planned events didn’t go as planned.
But fortunately we were able to turn it around and provide an experience
that was far more memorable and rewarding than that which I had originally
contemplated. The start of this cruise
has, without question, been a bit of a challenge with the weather, seas, delays
and a bad operator, but everyone is having a wonderful experience nonetheless…and,
for sure, with the incredible assistance of the staff of the Seabourn Pride.