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'm very happy with the fact that we got our silage cut today. I've done a little video of it below showing you the beautiful views with the sunshine and...
I'm very happy with the fact that we got our silage cut today. I've done a little video of it below showing you the beautiful views with the sunshine and...
Some delicious dishes posted recently on social media that might give you inspiration – all using our Live Velvet Cloud Yogurt
Some delicious dishes posted recently on social media that might give you inspiration – all using our Live Velvet Cloud Yogurt
The whole country is in better form, but no more so than farmers finally the soil is begining to warm up and the grass is begining to grow. Here's a...
The whole country is in better form, but no more so than farmers finally the soil is begining to warm up and the grass is begining to grow. Here's a...
