Three cheers to great chef Myrtle Allen

Seldom has an RTÉ TV programme evoked such interest as A Life in Food, about chef Myrtle Allen, which was broadcast on Sept 3. Allen is highly praised.

That respect stems from the etiquette of her kitchen in Ballymaloe House, as summed up in the concluding minute of the programme.

- You need to use all your senses.

- There is no radio on when working.

- No bad language used.

- No egocentricity.

- No loud voices.

In Allen, Ireland has a true and generous ‘ambassador’. She is ready to give assistance to pupils, readers and those who work for her. The qualities she exudes were displayed by the waitress serving dessert from the trolley in the Yeats Room. The waitress was competent, knowledgeable and utterly confident that she was serving the most delicious puddings, compotes and cream.

She reminded me of being one of the lucky people studying in UCC, when I went on a summer cultural exchange programme to Wychmere Harbour Club, Harwich Port, on Cape Cod to work there.

Helen Burke

Carrigrohane

Cork