Drawn by Darina’s endless enthusiasm and passion for good food, the greatest minds of the global food scene come to Ballymaloe to teach, and leave having learned a lesson of their own.

The impact of Myrtle Allen’s legacy is a story yet to be told, writes Ciara McDonnell

I wish everyone could discover the magic of making a loaf of bread.

The original idea was simple: Try to do something different, something that celebrates the restaurant world in a new, more relevant and entertaining way, awards from the ground up but it took a whole decade to become a reality.

As the Blue Book turns 45, Marie Toft joins the women at the helm of Ireland’s country houses for afternoon tea.

Nollaig na mBan. That’s the enchanting Irish name given to Women’s Little Christmas on January 6 — the feast of the Epiphany.

WE’RE all set for Halloween, squash, pumpkins and gourds of every size, shape and colour are piled precariously on the cookery school table tops, window ledges, in baskets and boxes. They look so beautiful.

We will do our utmost to carry on her incredible legacy.

A growing body of research confirms that our food should be our medicine.

It’s such an exciting time in food and even though the figures for obesity and Type 2 diabetes continue to increase, there are real grounds for optimism as growing numbers don their Lycra and take to their bikes or run or swim or walk.

The Cork-based company behind Ballymaloe Foods is enjoying a record year this year with revenues of €5m.

Profits at Cork’s Ballymaloe House hotel last year almost tripled to €71,478.

More than 50,000 people are expected to attend the Cork Midsummer Festival, which features a diverse range of events from opera to comedy.

The world-renowned Ballymaloe Cookery School served up tasty profits last year as they nearly topped €180,000.

The renowned Ballymaloe Country House Hotel last year enjoyed a turnaround in fortunes, returning to profit.

Here’s a run down of today’s business headlines.

Ballymaloe Country Relish has secured one of the largest listings for an Irish company with Tesco which will see the brand populate the shelves of more than 900 of the retailer’s UK stores.

THE plum pudding ‘scandal’ of 1989 still haunts Darina Allen some 25 years later.

"Why, so can I, or so can any man; But will they come when you do call for them?"

Back to school is a busy and expensive time for so many families around the country and now there’s the challenge of school lunches. This week I’ll concentrate on packed lunches and in future columns I’ll have suggestions for college students.

It’s fast food in more ways than one — Cork Asian street food company Ramen has opened its second Cork outlet at Dennehy’s Cross, doing a key restaurant unit deal with UK-based Comer brothers.

The second Kerrygold Ballymaloe Litfest of Food & Wine ended last night where it all began just 48 hours previously, in the ‘Big Shed’ at Ballymaloe House in East Cork.

When Myrtle Allen opened a restaurant in her dining room, the self-taught chef would cook for guests on her Aga range. Today, 50 years on, the Ballymaloe brand is world-renowned.

The makers of Ballymaloe relish are entrusting the latest advertising campaign for their new range of products to a group of CIT students.

Celebrity chef Rachel Allen was yesterday named as Cork Person of the Month for December.

DARINA ALLEN is enjoying herself. For once, the beating heart of Ballymaloe Cookery School is taking a little time off to smell the roses.

One of the world’s leading food writers has revealed Myrtle Allen is revered by the top chefs in France in a new RTÉ documentary celebrating how she changed the face of Irish cuisine.

SILVER-HAIRED Myrtle Allen, graceful as ever in a black evening dress and patterned neck scarf, takes a seat in her conservatory at Ballymaloe House.

Conor Power says if you go down to the woods at Ballymaloe House today, you’re in for a big surprise

Ross Lewis

Republican dissidents in the North remain a serious threat to peace, Taoiseach Enda Kenny has warned.

A humble jar of Ballymaloe Country Relish has boldly gone where no relish has gone before — right to the edge of space.

AS the Christmas countdown enters its final week, let’s combine properly festive jollity with sensible shopping: you don’t have to spend crazy money.

WE CAN whinge all we like about the state of the economy. We can rant and rave and blame but, apart from letting off steam and maybe raising our blood pressure, it’s unlikely to get us very far. So let’s count our blessings and try to focus on the positives.

When you grow your own tomatoes, you can’t bear to waste a single one. This recipe will use up the end of the precious crop and add extra oomph to winter meals.

Serves four as a first course. A delicious starter idea!

The Ballymaloe ice creams are very rich and very delicious, made on an egg mousse base with softly-whipped cream and flavourings added. Ice creams made in this way have a smooth texture and do not need further whisking during the freezing period. They should not be served frozen hard. Remove from the freezer at least 10 minutes before serving.

Alison Henderson shared this delicious recipe with us.

BALLYMALOE Country Relish has decided to take public action against litter by funding a national and regional radio advertising campaign highlighting the negative impact of litter on business.

BALLYMALOE Country Relish has decided to take public action against litter by funding a national and regional radio advertising campaign highlighting the negative impact of litter on business.

Myrtle Allen devised this recipe.