1930’s
Our story began in the late 1930s, when Ivan Allen started growing tomatoes in the glasshouses where he worked in Shanagarry, Co. Cork.
1940’s
Ivan’s wife Myrtle, would create a delicious tomato relish with the glut of tomatoes that came from the glasshouses.
1964
Myrtle opened a restaurant in her dining room in Ballymaloe House. She went on to become the first female chef in Ireland to be awarded a Michelin Star from 1975-1980.
1990’s
Yasmin Hyde began producing Ballymaloe Relish in her kitchen, using her mother, Myrtle Allen’s recipe.
2008’s
Maxine and Rose, Yasmin’s daughters, joined the company in 2008 and 2016. Working together, their family business in constantly innovating and creating new delicious products for the evolving taste buds of the Irish public.
TODAY
Thanks to loyal customers, many of whom have travelled far and wide with a jar of Ballymaloe Relish in their backpacks, this Irish staple has now become a feature in fridges all over the world.
Proudly supporting
Ballymaloe
Cookery School
Recognised as the premier cookery school in Ireland, Ballymaloe is also an internationally acclaimed centre of culinary excellence. From day courses for the avid home cook to award-winning chef training, Ballymaloe Cookery School attracts students and visitors from all over the world.
Ballymaloe
House
Renowned the world over as a centre of Irish cooking, Ballymaloe House is listed in the world’s top 100 hotels. Nestled in acres of parkland, this historic country house serves home grown and local cuisine to guests who travel to experience a little bit of this rural Ballymaloe idyll.
