For more than three decades, Darina Allen has been tempting would-be chefs from around the world to her renowned cookery school, Ballymaloe. With 19 cookbooks and numerous TV shows to her name, she has gone on to become the face, voice and energy behind a culinary revolution. In conversation with Monocle’s Josh Fehnert, she talks about the importance of farm-fresh produce and why it all starts with a few inches of healthy soil.

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