With the 2025 Ballymaloe Festival of Food having just wrapped up in spectacular style, now is the perfect time to start planning ahead for the 2026 edition. Curate a trip to the emerald isle, take in the beauty of this author’s home country, love of food and perhaps consider buying a spare ticket and sending an invite to join.
Held at the iconic Ballymaloe House in County Cork, this three-day culinary celebration offers a unique blend of world-class food, intimate experiences and Irish charm. At the heart of the festival is Australian-born co-organiser Bree Allen, whose unexpected journey to East Cork turned into a two-decade love affair with Irish food and culture.
From backpacking to Ballymaloe: an unexpected calling
When Bree Allen left Australia at 25 with a working visa and a desire to explore the world, she never imagined she’d find herself living in a 15th-century Irish country house surrounded by wisteria, heritage, and hospitality. A warm email from Hazel Allen—offering a waitressing role at Ballymaloe House—set her on a path that ultimately led to marriage, motherhood, and a permanent place in the heart of one of Ireland’s most storied culinary institutions.
“It was this beautiful sunny day in May,” Bree recalls of her arrival.
“Coming from Australia where everything is 200 years old, to arrive into something that was built in the 1400s… it was magic.”
A festival rooted in food and friendship
Now in its third year, the Ballymaloe Festival of Food takes place across the grounds of Ballymaloe House and The Grainstore, the family-run events venue Bree now manages. Together with her brother-in-law, Swedish chef Ted Berner, she co-curates a festival that’s all about authentic connection—with food, chefs and fellow guests.
Highlights include:
- Cooking demonstrations by leading Irish and international chefs
- Garden dinners and pop-up kitchens in the Woodshed
- Afternoon teas with a twist, disco brunches, tastings and talks
- No VIP zones—everyone shares the same space, from guests to celebrity chefs
“It’s joyful, accessible and community-driven,” says Bree.
“Last year, Anthony Worrall Thompson got a tattoo from our festival stall—it’s that kind of vibe!”
Extend the stay: Cork’s culinary capital credentials
Visitors to the Ballymaloe Festival of Food are well-placed to explore one of Ireland’s rising culinary regions. Bree recommends staying longer to enjoy:
- Cork City’s culinary scene, including Goldie, The Glass Curtain, Sonflour, and cocktail bars Cask and Paladar
- Midleton’s thriving food and drink culture, home to Cush restaurant and the beautifully renovated Midleton Distillery Experience
- Ballycotton and The Trawler Boyz, serving up fresh seafood in laid-back style
- Kinsale, long considered one of Ireland’s premier food destinations
“The beaches, the produce, the towns—everything’s within easy reach,” says Bree.
“It’s a beautiful slice of Ireland that still feels undiscovered.”
Tips for booking
- Great shoulder-season product: The Ballymaloe Festival of Food is held in early summer (May–June), making it ideal for avoiding peak-season rates while offering premium experiences.
- Perfect for themed itineraries: Combine the festival with food and drink tours in Cork, whiskey experiences in Midleton, or coastal drives along Ireland’s Ancient East.
- Strong FIT appeal: The festival is ideal for independent travellers and gourmet food lovers looking for immersive, authentic travel experiences.
- Sustainable and local: With a focus on Irish producers, zero-waste principles and community, it aligns with growing demand for conscious tourism.
