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's 100 Best Restaurants by John & Sally McKenna of the renowned McKennas Guides, there's a lovely large photo of a "Blood Orange Posset Velvet Cloud Sheep's Labneh sweet dukkah" This dish is on the menu of Goldies in Cork - co-owned and run by Chef Aisling Moore, they also featured at number one in the Guide so huge congratulations to all. We've got a recipe of dukkha here.
That's what happened yesterday. Firstly in The Sunday Times Ireland's 100 Best Restaurants by John & Sally McKenna of the renowned McKennas Guides, there's a lovely large photo of a "Blood Orange Posset Velvet Cloud Sheep's Labneh sweet dukkah" This dish is on the menu of Goldies in Cork - co-owned and run by Chef Aisling Moore, they also featured at number one in the Guide so huge congratulations to all. We've got a recipe of dukkha here.
Secondly in the Sunday Business Post there was a review of The Pullman Restaurant at Glenlo Abbey Hotel & Estate, this is an amazing restaurant set in an old Orient Express train carriage, just outside of Galway on the road to Connemara where Chef Angelo's dessert was mentioned and is "Parsnip and Apple with Velvet Cloud sheep's milk ice cream".
