Myrtle Allen

Myrtle Allen

Myrtle Allen

Myrtle Allen (13 March 1924 – 13 June 2018) was an influential Irish chef, restaurateur, and co-founder of the renowned Ballymaloe House and Ballymaloe Cookery School. She is widely regarded as a pioneer of modern Irish cuisine, emphasizing the use of fresh, local ingredients and traditional cooking techniques.

Early Life

Myrtle Allen was born Myrtle Hill in Cork, Ireland. She grew up in a family that valued good food and hospitality, which influenced her future career. Myrtle attended school in Cork and later studied at the University College Cork, where she developed a keen interest in the culinary arts.

Career

Ballymaloe House

In 1943, Myrtle married Ivan Allen, and the couple moved to Shanagarry, County Cork, where they took over the family farm, Ballymaloe House. Initially, Myrtle focused on managing the household and raising their children, but her passion for cooking soon led her to open a restaurant in the dining room of their home in 1964.

Myrtle's approach to cooking was revolutionary for its time. She insisted on using only the freshest local produce, much of which was grown on the farm itself. Her menus changed daily, reflecting the seasonal availability of ingredients. This philosophy of "farm-to-table" dining was ahead of its time and set a new standard for Irish cuisine.

Ballymaloe Cookery School

Ballymaloe Cookery School

In 1983, Myrtle, along with her daughter-in-law Darina Allen, founded the Ballymaloe Cookery School. Located near Ballymaloe House, the school became a center for culinary education, attracting students from around the world. The curriculum emphasized the same principles that Myrtle championed in her restaurant: the use of fresh, local ingredients and respect for traditional cooking methods.

Legacy

Myrtle Allen's influence on Irish cuisine cannot be overstated. She was a trailblazer who helped to elevate the status of Irish food on the international stage. Her commitment to quality and sustainability inspired a new generation of chefs and food enthusiasts.

Throughout her life, Myrtle received numerous accolades for her contributions to the culinary world. She was a member of the Irish Food Writers' Guild and was awarded the Lifetime Achievement Award by the Irish Restaurant Awards.

Personal Life

Myrtle and Ivan Allen had six children, and many of them, along with their grandchildren, continue to be involved in the family business. Myrtle was known for her warmth and hospitality, traits that were reflected in the welcoming atmosphere of Ballymaloe House.

Related Pages

• Ballymaloe House
• Ballymaloe Cookery School
• Darina Allen