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persuaded her husband to allow her open a restaurant in their dining room, to be called The Yeats Room.

 genuine indication of the huge positive impact she has made on all of their lives," she said. Her birthday this Wednesday is doubly significant as it falls in the same year as the 50th anniversary of the year she first opened the world renowned Ballymaloe House Hotel Restaurant back in 1964. Born Myrtle Hill, in Cork City on March 13, 1924, the daughter of an architect, she married farmer and horticulturist, Ivan Allen, in 1943 and in 1948 they bought a 300 acre East Cork farm with a country manor, Ballymaloe House. In 1964, as her six children began to grow up and faced with the prospect of trying to maintain and keep the rambling old house, Mrs Allen Nike Flyknit Air Max 2014 Mens

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further acknowledged when she was invited in 1986 by her European peers, some of the most renowned Michelin three star chefs in the world, to become a founding member of a new chefs organisation, Eurotoques International, dedicated to preserving traditional produce and dishes. She .

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The restaurant's food from the off was a version of Irish farmhouse cooking and Nike Flyknit Free Mens was run on Mrs Allen's ethos of only using the finest of local, seasonal produce with the chef's job being to highlight the quality of that produce and not smother it with showy, culinary techniques. At Nike Flyknit Free 3.0 White

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In 1981, Mrs Allen accepted an invitation to run a restaurant in Paris, La Ferme Irlandaise, serving up her take on modern Irish food to much acclaim. Her international standing was Nike Roshe Flyknit White

a time when many fine dining restaurants rarely, if ever, changed their menus, Mrs Allen's was written from scratch each day depending on what was available from their farm and other local producers, farmers, and fishermen. The late chef Gerry Galvin once noted that her constantly changing menus and reliance on local, seasonal produce was "revolutionary" at the time, but Mrs Allen's culinary philosophy has come to be accepted best practice the world over and she is universally acknowledged and renowned in the food world.

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