Please keep supporting those trying so hard in foodservice. They are still using & supporting us & so many local producers. Some examples of posts from these unbelievably hard working guys.
Pickled burnt cauliflower with Velvet Cloud yogurt from the amazing -online classes by Aniar Restaurant 
Cured pollock with kelp, tomatoes, radish, & Velvet Cloud yoghurt dressing - Tartare Cafe & Wine Bar Galway - now open for takeaway Fri - Sun
Rockfield cheese instead of parmesan, sprinkled on pasta, risotto, and this lovely dish of homemade gnocchi, by the wonderful Caroline Hennessy aka Bibliocook with help from her small girl chef - Check out her fabulous blog
Roast McNally's broccoli, Rockfield sheep's cheese, chickpeas, fermented chilli, and Velvet Cloud yoghurt - By Chef Simon Williams - Woodruff Stepaside
Dublin - Doing wonderful click and collect menus at the moment.
Aisling Flanagan