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
It's been a very very busy 10 days since we came back from Bloom. This weekend was a lovely one. I was up in University College Galway on Saturday speaking...
It's been a very very busy 10 days since we came back from Bloom. This weekend was a lovely one. I was up in University College Galway on Saturday speaking...
We had a crazy few days at Bloom last week and over the bank holiday weekend, meeting customers, clients, friends old and new. We sold out of our soft sheeps...
We had a crazy few days at Bloom last week and over the bank holiday weekend, meeting customers, clients, friends old and new. We sold out of our soft sheeps...
We are last stages of Bloom in the Phoenix Park preparation and just wanted to show you behind the scenes.
We are last stages of Bloom in the Phoenix Park preparation and just wanted to show you behind the scenes.
