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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.


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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!


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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

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.

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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.

 


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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.

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Community Spirit

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 continue to support numerous charity’s each year such as the Marie Keating Foundation, Bird Watch Ireland, Cork Simon Community and many others . Ballymaloe Foods are also active members of Irish Businesses Against Litter.

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