• DISCOVER OUR • Story • ENJOY OUR • Recipes

The Story of Ballymaloe Foods

In 1990, Yasmin Hyde began producing Ballymaloe Relish in her kitchen, using her mother, Myrtle Allen’s, recipe. Since then, the family-run business has been on the exciting journey of bringing delicious tasting products to kitchens all over the world.


image-2

A recipe is born

In the 1930’s Yasmin’s father, Ivan Allen, began growing tomatoes on Ballymaloe farm. Unfortunately, at the local markets where he was selling, people simply didn’t know what they were! This left Myrtle with a glut of tomatoes sitting in her kitchen. Thus, the fantastic creation of Ballymaloe Relish was born!


image-3

Ballymaloe House

Myrtle Allen bought her extensive knowledge and passion for food to the forefront again when she decided to open a restaurant in her dining room, in Ballymaloe House. Using food from her husband’s farm and fresh fish from Ballycotton, the restaurant soon attracted huge recognition for its brilliant food, winning numerous awards, including a Michelin star! In order to get a wine license, Myrtle had to open guest rooms. 5 bedrooms were transformed to welcome the first guests. Today, Ballymaloe House is still busy welcoming guests from all over the world!

 


A new generation

image-4
image-4

Keeping with the family tradition of a love for food, in 1983 Ballymaloe Cookery School was opened. Opened by Darina Allen, daughter in law of Myrtle and Ivan. Set in the middle of a 100-acre organic farm, people come from all over the world to experience their Slow Food philosophy and take their first step on a true culinary journey.

 


image-5

Going from producing relish in her kitchen for local shops and restaurants, to moving into purposely built kitchens in Little Island, Yasmine Hyde’s company Ballymaloe Foods has quickly grown into a versatile brand, loved by many.


Our use of only the best quality ingredients, traditional cooking methods and the constant support from our passionate and dedicated team are all to thank for our long-standing tradition of delivering a wide range of great quality products. We are immensely proud and very lucky to have such driven staff to whom we owe our success.


Keeping with the family tradition of a love for food, in 1983 Ballymaloe Cookery School was opened. Opened by Darina Allen, daughter in law of Myrtle and Ivan. Set in the middle of a 100-acre organic farm, people come from all over the world to experience their Slow Food philosophy and take their first step on a true culinary journey.Going from producing relish in her kitchen for local shops and restaurants, to moving into purposely built kitchens in Little Island, Yasmine Hyde’s company Ballymaloe Foods has quickly grown into a versatile brand, loved by many. Our use of only the best quality ingredients, traditional cooking methods and the constant support from our passionate and dedicated team are all to thank for our long-standing tradition of delivering a wide range of great quality products. We are immensely proud and very lucky to have such driven staff to whom we owe our success. Bringing the business into the third generation, Yasmin’s daughter Maxine is in charge of bringing Ballymaloe products to as many people as possible. Maxine’s passion and enthusiasm ensures that Ballymaloe Foods are involved in many creative and exciting projects. Ballymaloe Relish has now been immortalised in the form of a crisp! In 2017 we were lucky enough to team up with O Donnell’s Crisps to create Ballymaloe Relish and Cheddar Cheese flavour crisps. These are now available in shops across Ireland. Maxine and her team are regulars at many consumer shows in Ireland including Bloom, The Ploughing Championships, A Taste of Dublin, A Taste of Donegal and many more as well beginning to attend many country fairs and summer shows across the UK. Ballymaloe Relish is available in over 400 Tesco Stores across the U.K. We are also available in Germany, Belgium, USA and Australia.


All Content Copyright 2018. Ballymaloe Foods. All Rights Reserved.