When Myrtle Allen opened the doors of her home at Ballymaloe in 1964 and invited guests to ‘dine in a country house’, she hoped she would provide those who came with a reason to return and indeed she did. She also created a thriving rural business that has had influence far beyond its location in Co. Cork. A country house hotel, renowned for its delicious farm-to-table food long before the term was invented. Her endeavours also encouraged the founding of the Ballymaloe Cookery School by Darina and her brother Rory O'Connell in 1983. Sadly Myrtle passed away in June 2018 and in May 2018 her archive of papers was bequeathed to University College Cork by the Allen family. This presentation will celebrate the impact that Myrtle had on Irish Food Culture. There will be the opportunity to learn of some of Myrtle's best loved recipes and eminent food historian, Regina Sexton, Programme Manager, UCC’s Postgraduate Diploma in Irish Food Culture, will be joined by Darina Allen to give a talk on Myrtle Allen’s legacy.