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.
I was reminded today of two things I have learnt since I started visiting the kitchens of high-end restaurants and chatting to chefs to build awareness of Velvet Cloud:
I was reminded today of two things I have learnt since I started visiting the kitchens of high-end restaurants and chatting to chefs to build awareness of Velvet Cloud:
It is a good Sunday when you wake up to two mentions in the papers !!That's what happened yesterday. Firstly in The Sunday Times Ireland 100 Best Restaurants by John...
It is a good Sunday when you wake up to two mentions in the papers !!That's what happened yesterday. Firstly in The Sunday Times Ireland 100 Best Restaurants by John...
As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt. It adds a lovely tang and moisture to your...
As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt. It adds a lovely tang and moisture to your...
