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.
On Wednesday I had a lovely interaction with a customer called Carmel, which has inspired this post. Carmel is a fan of Velvet Cloud Yogurt but for some reason in...
On Wednesday I had a lovely interaction with a customer called Carmel, which has inspired this post. Carmel is a fan of Velvet Cloud Yogurt but for some reason in...
I was going to write a really joyful email about Junior Shepherd number 3 surprising herself and all of us with fantastic results and her tears of joy. I was...
I was going to write a really joyful email about Junior Shepherd number 3 surprising herself and all of us with fantastic results and her tears of joy. I was...
It was a week of smiles and excitement in our house, as junior shepherd #3 prepared for her debs. The house was tidied within an inch of its life (major...
It was a week of smiles and excitement in our house, as junior shepherd #3 prepared for her debs. The house was tidied within an inch of its life (major...
