A key part of helping us to grow the Velvet Cloud brand and communicate its rich creamy taste, is the fact that so many of Ireland’s top chefs use our yogurt but crucially they also call us out on their menus and social media. Here are some recent posts which might inspire.
Wild garlic and Velvet Cloud yogurt granita, three-corned leek ash, pickled three corned leek flower, gorse and primrose crisp – Sarah de Brun – Taste The Atlantic Young Chef Ambassador
Charred cabbage with smoked sheep’s yogurt and anchovy – From The Gastro Gays, review of Locks Windsor Terrance in last Sunday’s Sunday Times
Ballymore raw honey parfait, cake and Pollen Almond sheep’s yogurt sorbet – Thyme Athlone John Coffee
Blackcurrant/Lime/D2 Honey and Velvet Cloud Yogurt – Andy McFadden Glovers Alley
Rhubarb, orange, sheep’s yogurt crystallised puff pastry The Old Bank Dungarven
For lots of recipie ideas for using Velvet Cloud sheep's yogurt have a look here