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Ballymaloe Foods

Membership Status:

Membership Pending

Sector:

Grocery

About the company

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.

Key Sustainability Commitments

Committed to Reducing their Environmental Impact

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.

Focus on Local Community

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.


Spotlight Target Area: Community Engagement
Sustainability has been a core value of Ballymaloe Foods, and Origin Green
membership has benefitted the company by allowing attention to focus on making
further improvements to the production process and equally giving back to the
local community. Ballymaloe Foods feel it is vital to give back to those who support
the business through donations of hampers and monetary funding. This has been
a long-term aspect of the business, however, due to the Covid-19 pandemic, this
proved challenging in 2020 as access to fundraising events and regular channels
was seriously curtailed. To compensate for this, the member donated approximately
105 cases of food products to local charities, showing resilience and commitment
by finding alternatives. Charitable donations continued in the form of sponsorships
throughout 2020, with the company exceeding its target to donate €5,750 by 186%
and exceeded its food donation target of 3,000kg, donating a total of 3,729kg to
FoodCloud.

Case Study 2021