Ballymaloe began in the 1930s when Myrtle Allen used her husband’s homegrown tomatoes to create a relish. It was so popular that she opened her own restaurant, the menu changing each day based on what local produce was available. She was the first female chef in Ireland to be awarded a Michelin star. 

Ballymaloe have continued innovating since those humble beginnings. The still family-led business has been very successful with a varied range of products.