Little rain today, giving the plants a boost, julie found a horse shoe while forking over a bed. There was luck in the rain today. #farmtofork#tasteofcavan#virginaparklodge
Peter’s wife Janice suddenly passed away in July, they had been married for nearly 50 years and she did all the cooking. @Anahaugh helps Peter learn to cook one of his favourites… a winter warming beef and tomato stew. #MorningLivepic.twitter.com/PLxclH9LAy
@myrtlerest we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea
Guest chef Max Rocha cookery demonstration with past student Sarah assisting this afternoon with Sage and anchovy fritti, Confit lamb salad, Mussels and tomatoes on toast with aioli, Guinness Bread and Deep-Fried Bread and Butter Pudding — which the students loved it. John Wilson from the Irish times and Colm McCan also joined us this morning for the wine class, (with Pam getting ready for Halloween) 🎃 Sonya picking the beetroot for our farm shop, Maria milking the Jersey cows, Gary and the team with the ‘Just Cook It’ course and then extra curricular butchery, charcuterie and baking this evening.
haughser Verified Wild sea bass cooked in Irish burnt butter with truffle and potato scales. Cows that happily feed on lush Irish green grass are bound to produce delicious butter. Just like a chef that is given delicious butter is bound to cook great food with it.
@myrtlerest we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea
Foodaware 