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The inside story of Ballymaloe Foods, a family‑run Irish brand that began making relish in a hotel kitchen and now sells a range of products nationwide with a €15m turnover. Host Ciaran Hancock explores how changing consumer tastes shape strategy, the challenges of competing with multinational brands, and whether premium Irish food producers can thrive amid tight household budgets.
First up on this episode of Inside Business, a family firm that has become one of Ireland’s best-known food brands. Maxine Hyde’s grandmother - Ballymaloe founder Myrtle Allen - began making relish in the kitchen of their family run hotel.
Today, Ballymaloe Foods has a range of products sold in supermarkets nationally, and a turnover of €15m. Host Ciaran Hancock gives their signature relish a taste, and asks what it takes to grow a food business in a market dominated by multinational brands. How have changing consumer tastes shaped the company’s strategy? And can a premium Irish food producer continue to thrive as households keep a close eye on spending?
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