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.
This year time or staff didn’t allow us to get excited and develop a range of Christmas products, but
This year time or staff didn’t allow us to get excited and develop a range of Christmas products, but
I finally got the Christmas tree up this afternoon, a process I find makes me a bit melancholy, because it fills me with memories.
I finally got the Christmas tree up this afternoon, a process I find makes me a bit melancholy, because it fills me with memories.
Two lovely bits of exposure this week How to make cream cheese at home Firstly Lilly Higgins ward winning chef food writer and photographer, posted a video on how to...
Two lovely bits of exposure this week How to make cream cheese at home Firstly Lilly Higgins ward winning chef food writer and photographer, posted a video on how to...
