Here, JR Ryall shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
in Ireland for many years. He worked closely with Ballymaloe House Hotel founder, Myrtle Allen, for fifteen years, and after her mentorship, he took over the pastry program in 2010, which he has been managing ever since.My earliest memories are playing around my grandaunt’s kitchen sink while watching her make trays of shortbread, crumpets and brown soda bread.I love to eat, and I love to cook, something that has shaped my life. I greatly value good food and good ingredients.
Right now, the Irish food scene is incredibly exciting. The exceptional quality of our raw ingredients truly sets us apart. It’s fantastic to see so many chefs across Ireland building lasting relationships with local growers and producers, which translates into an authentic taste of place in our food.I love getting into the flow of cooking and preparing food. It’s so enjoyable and immersive.
Food combines so many of the things I love, cooking, eating, spending time with others, and ultimately making people happy.Yes, we still have a long way to go as an industry. I dream of the day when chefs, servers and producers have the same opportunity for work-life balance and financial security that comes with jobs such as those in the tech industry.I can’t stop thinking about the incredibly delicious loaf of focaccia my friend Sinead made over the weekend.
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