Celebrating it’s 25th year in business Ballymaloe Food’s has been through an exciting journey since beginning in 1990. We are an Irish, family-run business, owned by Yasmin Hyde, daughter of Myrtle
and Ivan Allen of Ballymaloe House.
We cook using traditional methods and the
best quality ingredients, resulting in delicious
We hate to make exaggerated claims but we
think we have the best team in the world. They
are long-serving, hard working and extremely
loyal and we are truly indebted to them.
A recipe is born
In the 1930′s Ivan Allen started growing
tomatoes on Ballymaloe farm. However he
found that when he tried to sell them at the
local markets, people didn’t know
what they were!
This left his wife, Myrtle with a glut of tomatoes
in her kitchen so she decided to start making
a country relish with them. This relish went on
to become a very popular and much loved
part of all family meals.
Years later their daughter, Yasmin started
using this same recipe to make Ballymaloe
Country Relish for local shops and restaurants.
In 1948 Ivan and Myrtle bought
Ballymaloe House. With all of her children
reared and Ivan struggling to make ends meet
on the farm, Myrtle decided to open a
restaurant in their dining room in 1964.
Using food from Ivan’s farm and fresh fish from
Ballycotton – the local fishing village, Myrtle’s
restaurant soon attracted huge recognition for
its food and won numerous awards including a Michelin Star.
In order to get a wine license Myrtle had to
open guest rooms, thus beginning the 5 star Ballymaloe House Hotel which today welcomes guests from all over the world!
A new generation
In 1990, Yasmin started producing Ballymaloe
Country Relish in her kitchen for local shops
and restaurants. She quickly out grew this small
space and moved into purposely built kitchens
in Little Island, Co. Cork, Ireland.
Ballymaloe Cookery School
In 1982, Darina Allen, daughter-in-law of Myrtle
and Ivan, opened the Ballymaloe Cookery School.
Set in the middle of a 100 acre organic farm,
people from all over the world come to learn how
to cook using the best of ingredients.
Spreading the word about Ballymaloe
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.
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 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.
Adopt a Road: We fund
litter picking on a stretch of the N25.
RNLI: We are big supporters of the lifeboats as this is a truly worthy cause.
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.
Origin Green: We are a certified member of the Origin Green initiative since 2013. Origin Green is the only sustainability programme in the world that operates on a national scale, uniting government, the private sector and food producers through Bord Bia, the Irish Food Board.We strive to be as sustainable and as an environmentally friendly possible throughout all stages of our production process.
McKenna’s Guide Award: We are honoured to have received recognition from this prestigious award body who described our Original relish as “a trusted benchmark of distinctive deliciousness”.
Great Taste Award: Ballymaloe Original Relish received a Gold Star in the Great Taste Awards 2015.
Georgina Campbell Award: We are delighted to have received numerous awards from this leading independent hospitality guide.