In 1964, Myrtle Allen became the unlikely leader of a revolution in Irish food when she opened The Yeats Room at Ballymaloe House. Inspired by the rich farmland surrounding the Ballymaloe Estate and the countryside of her native Cork, Myrtle started a revival of traditional cooking using the freshest and highest quality ingredients from the land and sea.

Myrtle Allen, A Life in Food is a wonderful documentary that tells the story of her life and career as the matriarch of modern Irish cuisine. It's a really great watch.

The legacy of Ballymaloe House continues through Darina Allen's beautiful book, Forgotten Skills of Cooking, which you can find by clicking here.