I need to up my game these beautiful starters were produced last week by chef Barry Ralph at The House of Plates in Castlebar
Heitage tomatoes, Velvet Cloud Labneh, compressed melon, balsamic straberry, olive, nasturtium
Blacksod bay crab tart, fennel, apple, grape, black garlic, Velvet Cloud yogurt, goats bridge trout roe.
It's been a very very busy 10 days since we came back from Bloom. This weekend was a lovely one. I was up in University College Galway on Saturday speaking...
It's been a very very busy 10 days since we came back from Bloom. This weekend was a lovely one. I was up in University College Galway on Saturday speaking...
We had a crazy few days at Bloom last week and over the bank holiday weekend, meeting customers, clients, friends old and new. We sold out of our soft sheeps...
We had a crazy few days at Bloom last week and over the bank holiday weekend, meeting customers, clients, friends old and new. We sold out of our soft sheeps...
We are last stages of Bloom in the Phoenix Park preparation and just wanted to show you behind the scenes.
We are last stages of Bloom in the Phoenix Park preparation and just wanted to show you behind the scenes.
