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.
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...
You may have read that we gained some new stars in the famous Michelin awards held in Scotland on Monday night. Congratulations to all the new receivers of stars and...
You may have read that we gained some new stars in the famous Michelin awards held in Scotland on Monday night. Congratulations to all the new receivers of stars and...
It's nice to be getting back to writing cheerful posts since all the storm damage misery. This post is celebrating two recent dishes posted by our wonderful chef customers, using...
It's nice to be getting back to writing cheerful posts since all the storm damage misery. This post is celebrating two recent dishes posted by our wonderful chef customers, using...
