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 decided to show people what our christmas artisan cheese options are, from directly inside our cheese maturing room. Here you see the wheels of both
I decided to show people what our christmas artisan cheese options are, from directly inside our cheese maturing room. Here you see the wheels of both
What a pleasure it was to attend Milltown National School this morning and meet with the 5th class boys and girls. A bunch of inspiring young men and women full...
What a pleasure it was to attend Milltown National School this morning and meet with the 5th class boys and girls. A bunch of inspiring young men and women full...
I want to highlight a really insightful podcast called the Laura Dowling Podcast, Laura's guests are usually qualified scientists doctors and practitioners in some scientific field, sharing their experiences and...
I want to highlight a really insightful podcast called the Laura Dowling Podcast, Laura's guests are usually qualified scientists doctors and practitioners in some scientific field, sharing their experiences and...
