Sphere One x Rachel Allen
In 2024 Sphere One marked 25 years in business with a special dinner by long time supporter of the brand, chef Rachel Allen. Rachel is a bestselling cookery writer, TV chef and celebrated teacher at the world-famous Ballymaloe Cookery School in County Cork, Ireland.
Rachel’s first book and accompanying TV series, Rachel’s Favourite Food, was published and broadcast in 2004. Rachel’s books (14 in total) have sold in excess of 1 million copies worldwide, and her series for RTÉ and the BBC have been broadcast in 30 countries. Additionally, Rachel was co-host of Good Food Channel’s Market Kitchen, has appeared on BBC’s Saturday Kitchen and has guested on multiple international programmes including NBC’s Today. Her charming manner and effortless style make her a delight to watch.
Sphere One's affinity with Rachel stems from both believing the most important thing to get right are the ingredients. Rachel has worked with Sphere One for over 15 years, wearing (and rewearing!) our cashmere for many of her TV appearances, magazine editorials, and shoots for her gorgeous cookbooks, and most importantly at home in her own kitchen and garden. It's an honour to know that Sphere One pieces can last the distance with this incredibly hard working talent!
As well as wearing the Sphere One brand with such ease and grace over the years, Rachel was kind enough to individually dedicate copies of her book Coast for us to send, at the height of the pandemic, to our international buyers in the US, Canada, Australia, New Zealand and Japan, along with a dram of Irish whiskey to raise a toast with them.
In 2024, around the launch of the Autumn Winter 2024 collection, Rachel suggested she prepare a dinner to mark 25 years of Sphere One. We jumped at the chance to celebrate this milestone and pay tribute to buyers, other collaborators, creatives, press and advisors who have contributed to Sphere One's success over the last quarter century. Guests were treated to a menu that highlighted the best of natural and honest Irish ingredients.
25th ANNIVERSARY DINNER MENU
by Rachel Allen
Sourdough bread
Farm butter
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Ballymaloe heirloom tomato and basil salad
Macroom buffalo mozzarella
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Wild Irish salmon
Organic French beans
Ballycotton potatoes
Ballymaloe green salad
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Carrageen moss pudding
Poached autumn plums
Sweet geranium leaves
Softly whipped cream
100 % Scottish cashmere cropped wide cardigan