In our series, Growing Up Irish we chat with Irish people of note on their upbringing in Ireland and how it shaped them into the person they are today.
Rachel Allen is best known as one of Ireland’s most beloved culinary figures. Raised in county Dublin, Rachel headed to Cork to study at the world-renowned Ballymaloe Cookery School where she still continues to teach at weekly.
In-between that, Rachel’s career has spanned across countries, continents, TV shows and best-selling cookbooks. Here, she chats to us about her childhood in Ireland and her love for Irish produce.
Where did you grow up and how would you describe that place to someone who has never been before?
I grew up in Foxrock in Dublin, it’s a suburb in Dublin with a lovely village feel to it. It is near the sea but equally I could just pop on a bus into town anytime. My mum had a boutique in the village so I was always cycling to the tennis club or walking to my friend’s house and hanging out with them. It was a really nice place to grow up.
What’s your earliest memory of growing up in Ireland?
My earliest memory is of me standing on a chair in the kitchen baking with my mum and my sister.
Another memory was when we used to go with Mum and her friend and her children to the beach in Brittas Bay and I remember the excitement of packing the picnic with sandwiches and crisps!
What did being Irish mean to you when you were young – and has that meaning changed over time?
I don’t think it struck me as anything other than that, it was all that I knew when I was younger but it wasn’t until I grew up and started travelling with my friends and saw people’s reaction when you say that you are Irish and they welcome you with open arms. I think we have a great reputation abroad.
Are there any particularly Irish traditions in your family?
My mum is from Iceland and my father was Irish but he was sent to boarding school in England so neither of my parents spoke Irish or had particularly Irish traditions but we picked some up pretty quickly!
How do you carry Ireland with you when you’re not at home?
A: When I am not at home, I am usually travelling for work so I always have delicious Irish produce with me and I love to tell everyone what a great country we have and the delicious produce we have in Ireland. I am about to head to South Korea and I will have a bag full of my new range of crisps with O’Donnells which I am so excited about.
What’s the most Irish thing about you?
My love of butter. I adore Irish food and spreading the good word about it.
As a new venture for Rachel, she has recently partnered with O’Donnells Crisps to create two limited-edition flavours, Sea Salt & Truffle and Sunday Roast. The collaboration sees Rachel bring her love of quality ingredients and comforting, flavour-led food to the O’Donnells range, with both flavours inspired by the kinds of tastes and meals she enjoys creating. The limited-edition range is available in stores nationwide while stocks last.
