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Ballymaloe Foods Celebrates 30 Years Of Business

By Donna Ahern
Ballymaloe Foods Celebrates 30 Years Of Business

Ballymaloe Foods has announced that this month it is celebrating 30 years of business.

To mark its milestone anniversary, the Cork based company said that it has commissioned artist Fatti Burke to design special labels for its Ballymaloe Original Relish.

The family-run business said that it is also planning to add 30% more relish to its limited edition jars of Ballymaloe Original Relish.

Ballymaloe Foods was established by Yasmin Hyde, the daughter of Myrtle Allen in 1990.

“Nothing happened overnight for us but we worked hard and gradually grew the business into what it is today," said Yasmin.


"Times may have changed but our approach never did. We produce good quality foods, using traditional methods in small batches,” she added.

Original Relish History

Myrtle established a country house hotel and restaurant at Ballymaloe in the 1960s and it was there she developed her Original Relish recipe.

“We first started selling to local stores and then one of our first big customers was the old Roches Stores in Cork who allowed me to display the relish on their shelf free of charge,” Hyde said.

The general manager of Ballymaloe Foods today is Yasmin’s daughter, Maxine.


At four years old, Maxine was told she was the first person to taste this new relish product and 'loved it'.

“I have an abiding memory of being fascinated at watching people taste the product for the first time," Maxine said.

"We have worked hard over the years to grow our business and as we celebrate 30 years we wanted to say ‘thank you’ to our staff, customers and suppliers. The business grew organically over the years and it is steadily increasing,” she added.

Today the company has 33 staff and 18 products and exports into the UK, Germany, the Netherlands, Australia and the US.

Ballymaloe Foods' product range includes relishes, mayonnaise, pasta sauces and dressings.

© 2020 Checkout – your source for the latest Irish retail news. Article by Donna Ahern. Click sign-up to subscribe to Checkout.

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