Lamb Shoulder Compote, Velvet Cloud Yogurt Greek

Euro-Toques Ireland

We are members of Euro-Toques Ireland, this is an association of the country’s top chefs and small Irish artisan producers.  A fantastic initiative is running at the moment called The Winter Table: This aims to celebrating and highlight Ireland’s winter bounty. Euro-Toques Ireland chefs and producers come together to raise awareness on local produce and traditional recipes.

Ingredients Lamb Shoulder Compote, Velvet Cloud Greek Salad

Mark Moriarty Chooses Velvet Cloud Yogurt

 We are so honoured that Chef Mark Moriarty has chosen Velvet Cloud yogurt for his Winter Table dish. Mark Moriarty is one of our very successful Irish chefs, he’s has been listed on the Forbes magazine 30 under 30 for innovation in the arts sector. Mark was Irish Young Chef of the Year in 2013, and then World Young Chef of the year in 2015.  He has had a series on RTE called ‘Beyond the Menu’ and a second one  ‘Cook In’  in response to the Covid pandemic. He has a cookery book called ‘Flavour’  and now presents the hugely popular RTÉ One TV series Off Duty Chef.  Mark is also a regular contributor to RTE’s Today show and BBC’s Saturday Kitchen and writes a weekly column on The Irish Times.  His dish for Winter Table is Lamb shoulder compote, Velvet Cloud Yogurt “Greek Salad”, Fried Bread.

Method Lamb Shoulder Velvet CLoud Greek Salad

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