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.
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!
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
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.
Ballymaloe Cookery School
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-acreorganic farm, people come from all over the world to experience their Slow Food philosophy and take their first step on a true culinary journey.
Ballymaloe Foods’ initial success was through the support and belief in our products from the local community. This will never be forgotten and our community, both locally and nationally is highly important to us.
We support numerous charities, schools and clubs with fundraising and education.
Ballymaloe Foods are proud to be active members of Irish Businesses Against Litter.
RNLI: We are big supporters of the lifeboats as this is a truly worthy cause.
Marie Keating Foundation: We have sponsored the Marie Keating Foundation’s BBQ To Beat Cancer in 2016 and 2017 and continue to work with them on other fundraising initiatives.
An exciting highlight of 2014 was the Opening of the Ballycotton Lighthouse Tours to the public. A local initiative supported by Ballymaloe Foods, the challenge took several years and welcomed 1,700 visitors in its first Summer season and continues to be a huge hit with tourists every summer!