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FT Foodies: Darina Allen

31.12.69

What was a handle as a child?

We loved it when Mummy made jam in the summer. It was a big performance – when we came internal from school there would be sticky pots, sugar and fruit all over the place. Mummy would be intriguing a tray of scones with sugary tops out of the old Esse oven; we had them towards with butter and jam.

What was your career plan?

I had no ambitions. I wanted to find a nice lad, get married, have picnics and shop. At the end of my schooling all I knew about was cooking and gardening. The nuns at my convent were encouraging us to have fit careers, so they suggested I do hotel management.

What was your big break?

You never know the youthful things that will change your life. At hotel college I met one of the professors in the passage and told her I was desperate to get into a good kitchen. She had been at a dinner party where they were talking about a agronomist’s wife in Cork who had opened a restaurant in her own house, cooking with whatever was in the garden or came off the boats. I wrote to Myrtle Allen and she wrote back and said “I’d fancy to have you”. The rest is history – I married her eldest son.

Source: Financial Times