It's nice to be getting back to writing cheerful posts since all the storm damage misery. This post is celebrating two recent dishes posted by our wonderful chef customers, using Velvet Cloud in the hope that it gives you some culinary inspiration
Burnt Mango Basque Cheesecake with Soft Sheeps Cheese – from Olives Soul Food in Claremorris
Velvet Cloud Rockfield Custard, Toasted Almond and Sea Salt Praline – by Chef Nicholas Lewis at Ashford Castle
I am asked a lot about (something I thought was very obvious), but it mustn't be, so here is an explanation from the fields with a live lamb demo.
I am asked a lot about (something I thought was very obvious), but it mustn't be, so here is an explanation from the fields with a live lamb demo.
I am finally finding time to reflect on 5 fantastic days at Bloom last week and the long weekend. Every junior and senior shepherd pulled out all the stops, and...
I am finally finding time to reflect on 5 fantastic days at Bloom last week and the long weekend. Every junior and senior shepherd pulled out all the stops, and...
Michael was out of his comfort zone, ( but very comfortable yesterday) as you can see from the photos. We were invited to the Eurotoques annual food awards, held...
Michael was out of his comfort zone, ( but very comfortable yesterday) as you can see from the photos. We were invited to the Eurotoques annual food awards, held...
