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.
Personal and professional life has been a bit intense these last few weeks, so my emails have been scarce, I know. But you are the best bunch of supportive customers...
Personal and professional life has been a bit intense these last few weeks, so my emails have been scarce, I know. But you are the best bunch of supportive customers...
I am asked a lot about (something I thought was very obvious), but it mustn't be, so here is an explanation from the fields with a live lamb demo.
I am asked a lot about (something I thought was very obvious), but it mustn't be, so here is an explanation from the fields with a live lamb demo.
I am finally finding time to reflect on 5 fantastic days at Bloom last week and the long weekend. Every junior and senior shepherd pulled out all the stops, and...
I am finally finding time to reflect on 5 fantastic days at Bloom last week and the long weekend. Every junior and senior shepherd pulled out all the stops, and...
