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Foreword
Appears in
By Darina Allen
Published 1989
It is twenty years since I came to Ballymaloe, fresh from hotel school in Dublin. I was the first ‘outsider’ to come into Myrtle Allen’s kitchen and she taught me herself. Her approach to cooking and the kind of food she served in her restaurant instantly appealed to me — real food with true flavours and simple sauces.
No imported foie gras or truffles here; we cooked the wonderful fresh food produced around us. Fresh vegetables, fruit and herbs from the garden, fish from Ballycotton and superb beef and lamb from local pastures. When rosy-cheeked local children came to the door with blackberries, damsons or field mushrooms these were included in the menu which was written each day.
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