Irish chef and cookbook author, Darina Allen, recently visited New York to present The New Ballymaloe Bread Book, just in time for St. Patrick’s Day. During her visit, she shared insights about the evolution of Irish cuisine. Allen emphasized that Irish food has come a long way, moving past the stereotypes of bland and unappetizing dishes. She highlighted the rich fertile soil and four distinct seasons in Ireland, allowing farmers to produce high-quality ingredients such as grass-fed beef and lamb, artisanal cheeses, and fresh fish and shellfish. The culinary scene in Ireland has undergone a revolution, with a wide range of eateries from gastropubs to Michelin-starred restaurants offering innovative and delicious dishes.
As a co-founder of the Ballymaloe Cooking School, Darina Allen shared the fascinating history of this renowned institution. Ballymaloe was founded in the early 1960s by Myrtle and Ivan Allen, a couple with a passion for food and hospitality. Myrtle, initially unskilled in cooking, transformed into a talented chef through her dedication and creativity. What started as a simple dining room opened to neighbors soon evolved into Ballymaloe House, a popular destination for gourmet meals and overnight stays. Myrtle’s innovative approach to cooking led to the success of Ballymaloe, breaking traditional culinary norms and earning accolades from both locals and international guests.
Darina Allen fondly reminisced about Myrtle Allen’s culinary specialties, including dishes like poached mackerel with herb butter and carrageen moss pudding with stewed rhubarb. Myrtle’s commitment to using fresh and locally sourced ingredients set the foundation for Ballymaloe’s gastronomic reputation. Her dedication to traditional Irish cooking combined with a touch of innovation attracted chefs and food enthusiasts from around the world. Even after Myrtle’s passing in 2018, Ballymaloe continues to thrive, preserving her legacy through its commitment to culinary excellence and sustainable practices.
At 75 years old, Darina Allen remains as passionate as ever about food and agriculture. She shared her latest venture, an organic farm school that focuses on sustainable food production and regenerative farming. Located on a hundred-acre organic farmland, the farm school offers courses on composting, beekeeping, and homesteading, emphasizing the importance of environmental stewardship and self-sufficiency. Allen’s dedication to promoting organic farming practices reflects her commitment to preserving the culinary heritage of Ireland while embracing the principles of modern sustainability.
Darina Allen’s journey through the culinary landscape of Ireland showcases the transformative power of innovation and tradition in shaping a country’s food culture. From the humble beginnings of Ballymaloe to the thriving organic farm school, Allen’s impact on Irish cuisine is as significant as it is inspiring. As she continues to champion sustainable practices and culinary education, Darina Allen embodies the spirit of culinary evolution and preservation, ensuring that the rich flavors of Ireland’s culinary heritage endure for generations to come.