Ballymaloe Desserts - Iconic recipes & stories from Ireland - Grand Format

JR Ryall is the long-time pastry chef of Ballymaloe House in County Cork, Ireland. He worked closely with Ballymaloe's founder, Myrtle Allen, for fifteen years. Taking the reins from his mentor, he has managed the pastry program at Ballymaloe since 2010. At the age of fifteen, Ryall, who grew up in County Cork, was offered a part-time job in the Ballymaloe kitchens, doing an apprenticeship to learn the art and craft of the restaurant's iconic dessert trolley.
Upon finishing school, JR read natural science at Trinity College Dublin, returning to Ballymaloe each summer and during winter breaks. At the age of 21, Myrtle Allen offered him the position of head pastry chef. Ryall has brought his own style to the restaurant's desserts, taking inspiration from Ballymaloe's ethos, produce, warmth and recipes, as well as from around the world. Each year he leaves Ireland for two months in search of new ideas, connections and food experiences.
During these trips he has covered much of East and Southeast Asia, Europe, South America, Mexico and the United States. He has interned at the world famous Chez Panisse and the original Tartine Bakery, both in California. He has also staged in some of the UK's best kitchens including The River Cafe, Le Manoir aux Quat'Saisons (Raymond Blanc), Petersham Nurseries (Skye Gyngell), Capital Hotel Knightsbridge, La Grotta Ices (Kitty Travers) and Ottolenghi.
In 2019, Ryall received the "Trolley of the Year" award at the World Restaurant Awards in Paris.