She was associated with the casual-but-correct style that became the signature of service in Ballymaloe
Hazel Allen continued to be involved in the running of Ballymaloe right up to the day before she died. Photograph: Joleen CorninHazel Allen, the hotelier and restaurateur whose involvement with Ballymaloe House spanned more than five decades has died, aged 73. With her mother-in-law, Myrtle Allen, and sister-in-law Darina Allen, the three women turned Ballymaloe into an award-winning hotel, restaurant and cookery school.
Hazel Lalor was the eldest of three children born to Harry and Betty Lalor who ran a farm in Ballacolla, Co Laois. Her connection with Ballymaloe was forged at a young age as Myrtle Allen’s cookery column was the first page she would turn to every week when the Farmers Journal arrived. After her death, many online condolence messages came from people who had worked for her, and they echoed each other in their praise of her calm and professional manner, and her kind approach to staff. In his book, Nicholas Lander wrote about her gracious presence in the diningroom, noting “her peripheral vision – a crucial quality for any restaurateur – and her quiet approach to a table just to check that everything is going smoothly” before slipping back into the shadows.
When Myrtle became a founding member of Ireland’s Blue Book – a guide to country houses, historic guest houses and restaurants – she joined her at the meetings and went on to become treasurer and president.
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