‘Doyenne of Irish food’

Tributes have poured in for the matriarch of the Allen family following her passing yesterday morning.

Myrtle Allen pass away peacefully at CUH surrounded by her family at the age of 94.

Myrtle, a talented chef and food writer, opened The Yeats Room restaurant in her family home, Ballymaloe House, in the 1960s.

She was also behind the Ballymaloe Cookery School which produced some of Ireland’s top chefs.

Daughter in law of Darina, Myrtle also held a Michelin star from 1975-1980.

On Twitter yesterday food critic Tom Doorley described Myrtle as a “doyenne of Irish food and a truly remarkable woman.”

John and Sally McKenna of the McKenna Guides said that Cork born chef was one the most important individual creative talents in the history of the Irish state.

“She inspired everyone she met,” their post said.

Myrtle was a founding member of Euro-toques International, a European community of cooks.

Euro-toques Ireland paid tribute to Myrtle: “It is with great sadness that we have learnt the news of Mrs Allen’s passing.

Her innovative thinking, collaborative views and passion for Ireland’s culinary heritage will live on forever.

Our deepest condolences to the family.”

She is survived by her six children as well as grandchildren and great grandchildren.