Ballymaloe Foods was founded in 1990 by Yasmin Hyde, daughter of Ballymaloe founder and Irish Michelin Star winning chef, Myrtle Allen. Having worked at Ballymaloe House throughout her teenage years, Yasmin was confident that Original Relish would be a popular product after seeing how much the guests at the hotel loved the taste. Ballymaloe Foods is a second-generation business of Ballymaloe House and is one of five Ballymaloe businesses. Yasmin Hyde is still very much involved in the business and now her three children; Maxine, Rosaleen and Sean are running it day-to-day, supported by a team of 38 employees. Starting out with only one product, the company has now grown to over 18 products with a range of relishes, pasta sauces, beetroots, salad dressings and roasting sauces, with all being produced in purpose-built kitchens from its premises in Little Island, Co. Cork.
Ballymaloe Foods are fiercely committed to reducing the level of unnecessary waste within the company. 80% of input packaging is recycled and 95% of output packaging is recyclable.
Within the last 5 years the company has contacted all of their suppliers to encourage them to reduce unnecessary packaging sent with raw materials.
Ballymaloe Foods support multiple charitable and community causes every year. They have partnered with the Marie Keating Foundation, Bernardos and the RNLI in charity projects over the past few years.
They regularly donate product to Food Cloud and Penny Dinners and frequently provide hampers and products to local and national fundraising initiatives. They sponsor the annual Good Living Day at Ballymaloe House which promotes health and wellness.
They also supported the transformation project of Ballycotton Lighthouse to become a tourist attraction, bringing employment to the fishing village and drawing tourists to the area.